Gol gappay Shots | Evening With Shireen | Masala TV | Shireen Anwar

  • Published on:  11/26/2019
  • Everyone's favorite desi street snack is Gol Gappay. The specialty of gol gappay is in its unique juice. Learn to prepare the perfect juice for your gol gappay shots by following this recipe.

    Watch this Masala TV video to learn how to make Gol gappay shots,Chaat on a bun and Hawaiian shake Recipes. This show of Lazzat with Chef Samina Jalil aired on 25 November 2019.

    If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/

    Gol gappay shots:


    Semolina 1 cup
    Flour ½ cup
    Black lentil flour 2 tbsp
    Club soda to knead
    Oil for deep frying
    Ingredients for filling
    Potato boiled 1 cup mashed
    Bondi soaked 2 cups
    Ingredients for pani
    Mint leaves ½ bunch
    Ginger chopped 2 tbsp
    Green chilies 3
    Tamarind pulp ½ cup
    Lemon juice 3 tbsp
    Roasted cumin powder 1 tbsp
    Roasted coriander powder 1 tsp
    Chili powder ½ tsp
    Water 1 liter
    Salt ½ tsp
    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.

    Chaat on a bun:


    Mini buns 8
    Potatoes boiled / mashed 4
    Oil 4 tbsp
    Mustard seeds ½ tsp
    Chili powder 1 tsp
    Turmeric ¼ tsp
    Salt 1 tsp
    Allspice ½ tsp
    Butter 4 ounce
    Green chutney 4 tbsp
    Date / tamarind chutney 4 tbsp
    Onion chopped 1
    Sev 1 cup
    Chopped fresh coriander 4 tbsp
    Ingredients for green chutney
    Coriander 1 cup
    Mint ½ cup
    Green chilies 2
    Black salt ½ tsp
    Sugar 1 tsp
    Lemon juice 1 tbsp
    Ingredients for date & tamarind chutney
    Dates Chopped 10
    Cumin seeds 2 tsp
    Fennel seeds ¼ tsp
    Tamarind pulp 1 cup
    Jaggery ½ cup
    Chili powder 2 tsp
    Dried ginger powder 1 tsp
    Black salt ½ tsp
    Water 3 cups
    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.

    Hawaiian shake:


    Pineapple juice 1 cup
    Orange juice ¼ cup
    Lemon juice 1 tbsp
    Sugar 4 tbsp
    Chilled milk 2 cups
    Whipped fresh cream ½ cup
    Crushed ice 1 cup
    Cherries for decoration


    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.