Here’s how to make Pani puri (Gol Gappay) using Shireen Anwer’s recipe. Pani Puri or Gol Gappas as they are popularly known are a famous item in Pakistan and India where it can be seen sold by restaurants, shopkeepers and hawkers alike. It consists of small fried plain tortillas which are filled with boiled chickpeas and immersed in sweet or sour tamarind water. The tortilla or puri is small enough to be put in the mouth in one go!
Here’s how you can make and freeze some Chicken Mince Kebabs for later use
WHAT YOU WILL DO?
Boil potato and mash as written above and keep. Boil chick peas and fill up a bowl of boiled potato and chickpeas and keep aside.
Firstly prepare sour tamarind water by mixing all solid ingredients in blender with tamarind pulp and a little water. Take out this mixture in a big bowl and add in all the remaining ingredients and mix very well with spoon. Strain and keep in fridge to cool.
Now the method for tortillas for gol gappay. Take a dish and add semolina, flour, white lentil and knead with club soda very well to form a smooth dough. Keep aside for half an hour.
Make small balls of the dough and roll out in small roti shaped rounds. Each round must be of around 2 inches in diameter, small enough to enter your mouth in one bite.
Deep fry these small tortillas prepared, they will puff up in hot oil, invert and let fry again until brown. Collect all of them and dish them out when cool.
HOW TO ASSEMBLE THE PANI PURI PLATTER/ GOL GAPPAY?
Keep all things separate with you on your table. Now pick up one tortilla, and puncture it from the centre with the tip of your finger. Fill up mash potato and chick peas inside. Immerse the whole thing in sour tamarind water and gobble it at once!
Now you have learnt the recipe of Pani puri (gol gappay) by Shireen Anwer. Hope you liked it.
Some more items to learn about:
Chef Zakir’s Special Brown Chicken Karahi
Chef Shireen Anwer’s Pakistani Style Mixed Vegetables (Sabzi)
