How to make Sol Kadhi Shots with Prawn Golgappa - Golgappa gets a new identity – stuffed with spicy prawn mixture and served with sol kadhi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kokum petals (कोकम की पँखड़ियाँ), Scraped coconut (कसा हुआ नारियल)

Cuisine : Indian

Course : Snacks and Starters

Sol Kadhi Shots with Prawn Golgappa Recipe Card

Sol Kadhi Shots with Prawn Golgappa

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Devilled Eggs with Pesto, Sichuan Noodle Parcels, Papaya Coconut Boats, Tex Mex Chicken Wings.

Prep Time : 41-50 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sol Kadhi Shots with Prawn Golgappa Recipe

  • Kokum petals soaked in warm water for 30 minutes 6-8

  • Scraped coconut fresh ½ cup + 1 tablespoon

  • Prawns (kolambi/jhinga) chopped ½ cup

  • Puris 16

  • Ginger 1 inch

  • Green chillies 2

  • Salt to taste

  • Fresh coriander leaves chopped 3 tablespoons

  • Garlic cloves roughly chopped 3-4

  • Tamarind paste 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 teaspoon

  • Oil 1 tablespoon


Step 1

To prepare coconut milk, grind ¼ cup coconut along with 1 cup water to a smooth mixture.Place a muslin cloth on a strainer and strain the ground coconut in a bowl to get the milk.

Step 2

Grind together kokum petals, ½ inch ginger and green chilli to a smooth mixture. Strain this mixture into the coconut milk and mix.

Step 3

Add salt and 1 tablespoon coriander leaves and mix well. This is sol kadhi.

Step 4

Grind together remaining ginger, remaining green chilli, 1 tablespoon coriander leaves, 1 tablespoon coconut and garlic to a smooth mixture.

Step 5

Take prawns in another bowl. Add ginger-coconut mixture, tamarind paste, salt and turmeric powder and mix. Add chilli powder and mix well.

Step 6

Heat oil in a non-stick pan. Add marinated prawns along with the marinade and cook for 2-3 minutes.

Step 7

Add remaining coriander leaves, mix and cook till prawns are done. Transfer into a bowl and cool.

Step 8

Pour sol kadhi into individual shot glasses. Make cavity in each puri and fill with some prawn mixture.

Step 9

Place each stuffed puri in top of short glasses and serve immediately.