Gol gappay Shots Recipe | Evening With Shireen | Chef Shireen Anwar

Method for pani:
Add ginger, mint, ½ cup water, green chilies in a blender and puree, mix in 1 litre water with tamarind pulp, lemon juice, roasted cumin and coriander powder, chili powder and salt, mix well, the water should be tangy and spicy, strain water, keep in the fridge to chill or add ice and use.

Method for gol gappay:
In a bowl mix together semolina 1 cup, flour ½ cup, mash ki daal ka aata 2 tbsp, knead with club soda to form a stiff dough, keep aside for 30 mins, knead once again, make marbles size balls with little oil on your hands, roll into puri, keep between two layers of wet cloth, roll all of them, keep for 10 mins, deep fry on medium heat till they puff up, reduce heat and fry till crisp.

Method for chaat :

Heat oil in a pan, add mustard seeds, when they begin to splutter add mashed potatoes, chili powder, turmeric, allspice and salt, mix well and cook for 5 mins, remove and keep aside. Slit 2 buns horizontally but do not cut through to separate the halves, spread some butter inside the bun, stuff with potato mixture, lightly toast the bun on a tawa using a little butter, arrange 2 roasted buns on each serving plate, top with green chatni, date and tamarind chatni, chopped onion and a generous helping of sev, garnish with chopped coriander and serve immediately.

Method green chutney:

Grind all together.
Method for date & tamarind chutney
Wash stone and chopped dates, dry roast cumin and fennel seeds, ground to a powder, cook dates and tamarind pulp in a sauce pan with cumin and fennel powder, ½ cup gur, chili powder, dried ginger powder, black salt and water, cook till thick, blend and use.

Method:

Mix the fruit juices with sugar, milk and ice, blend well, pour into glasses, swirl with whipped cream, top each glass with whipped cream, decorate with cherries and serve.