Sol Kadhi Shots With Prawn Golgappa | Sanjeev Kapoor Khazana

Pani puri in a whole new non vegetarian avatar. A spicy prawn mix filled in golgappa puris and followed with a tangy sol kadhi shot.

SOL KADHI SHOTS WITH PRAWN GOLGAPPA - (Serves - 4)

Ingredients

½ cup + 1 tablespoon fresh scraped coconut
6-8 kokum petals, soaked in warm water for 30 minutes
½ cup chopped prawns
16 puris
1 inch ginger
2 green chillies
Salt to taste
3 tablespoons chopped fresh coriander leaves
3-4 garlic cloves, roughly chopped
1 teaspoon tamarind paste
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon oil

Method

1. To prepare coconut milk, grind ¼ cup coconut along with 1 cup water to make a smooth mixture. Place a muslin cloth on a strainer and strain the ground coconut in a bowl to get the milk.
2. Grind together kokum petals, ½ inch ginger and green chilli to make a smooth mixture. Strain this mixture into the coconut milk and mix.
3. Add salt and 1 tablespoon coriander leaves and mix well. This is sol kadhi.
4. Grind together remaining ginger, remaining green chilli, 1 tablespoon coriander leaves, 1 tablespoon coconut and garlic to make a smooth mixture.
5. Take prawns in another bowl. Add ground ginger-coconut mixture, tamarind paste, salt and turmeric powder and mix. Add chilli powder and mix well.
6. Heat oil in a non-stick pan. Add marinated prawns along with marinade and cook for 2-3 minutes.
7. Add remaining coriander leaves, mix and cook till prawns are done. Transfer in a bowl and cool.
8. Pour sol kadhi in individual shot glasses. Make cavity in each puri and put some prawn mixture.
9. Place each prepared puri in top of short glasses and serve immediately.

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Cuisine - Indian

Course - starter

Dish - starter