Nu siwo woatsɔ awɔe:
Dzra Kalay Chanay ɖo:
-Kalay chanay (Black chickpeas) si wotsɔ tsi ƒo 2 & 1⁄2 Kplu
-Choti pyaz (Vidzĩ ƒe anyitsi) 5-6
-Tamatar (Tomato) 1 gã
-Adrak lehsan ƒe ʋeʋẽ (Ginger galik ƒe ʋeʋẽ) 1 & 1⁄2 tbs
-Himalayan pink salt 1 tsp alo ne evivi
-Lal mirch powder (Red chilli powder) 1 tsp alo ne evivi
-Dhania aŋe (Coriander-mi) 1 & 1⁄2 tsp
-Garam masala-mi 1⁄2 tsp
-Zeera-mi (Kumin-mi) 1⁄2 tsp
-Haldi-mi (Turmeric-mi) 1⁄2 tsp
-Sarson ka tel ( Mustard oil) 3 tbs (Eteƒe: Nuɖami)
-Tsi Kplu 5 alo alesi wòhiãe
-Imli pulp (Tamarind pulp) 1 & 1⁄2 tbs
Dzra Matar Chewra ɖo:
-Nuɖami si woatsɔ aɖae
-Pohan chewda (Bli ƒe ƒuƒu siwo wotsɔ gbadzaa) 1 & 1⁄2 Kplu
-Nuɖami 1 tsp
-Matar (Peas) 1 Kplu
-Mong phali (Anyigba) si wotɔ 1⁄2 Kplu
-Himalayan dze pink 1⁄4 tsp
-Haldi powder (Turmeric powder) 1⁄4 tsp
-Hari mirch (Green chilli) si wofli 1-2
Nuƒoƒoƒu:
-Chaat masala be wòavivi
-Hara dhania ( Coriander yeye) si wofli
-Pyaz (Sabala) ƒe asigɛwo
Mɔfiamewo:
Dzra Kalay Chanay:
-Le ze me la,tsɔ chickpeas yibɔ,vidzĩ sabala,tomatos,ginger garlic paste,pink salt,red de eme chilli powder,coriander powder,garam masala powder,cumin powder,turmeric powder,mustard oil,tsi,tsaka nyuie & na wòaƒo,tsyɔ edzi & ɖae le dzo sue aɖe dzi vaseɖe esime chickpeas naƒu (aɖabaƒoƒo 40-50).
- Ɖe & tsɔ tomatos ƒe aŋgba ƒu gbe wu be nàɖae le dzo gã dzi vaseɖe esime tsi naƒu (aɖabaƒoƒo 6-8).
-Tsɔ tamarind ƒe ʋeʋẽ de eme,tsakae nyuie aɖabaƒoƒo ɖeka & tsɔe da ɖe vovo.
Dzra Matar Chewra ɖo:
-Le eme a wok,do dzo nuɖami & deep fry flattened bli flakes to strainer vaseɖe esime kekeli sika & crispy,strain & tsɔe ɖe vovo.
-Le wok me,de nuɖami,peas & tsaka nyuie,tsyɔ & ɖa le medium flame na Aɖabaƒoƒo 1-2.
-Tsɔ atikutsetse,dze pink,turmeric powder & tsakae nyuie aɖabaƒoƒo ɖeka.
-Tsɔ bli ƒuƒu siwo wofli de eme & tsakae nyuie.
-Tsɔ green chilli,tsaka nyuie & tsɔe da ɖe vovo.
Nuƒoƒoƒu:
-Le nuɖugba me la,tsɔ kalay chanay si woɖa,chaat masala,coriander yeye,sabala,matar chewra si wodzra ɖo & subɔe!