Abubuwa:

• Panner
• Albasa
• Manka tafarnuwar ginger
• Mai
• Kumin foda
• Furan Koriander,
• Garam masala
• Tumatson puree
• Bakar barkono
• Green chilli
• Ruwan lemun tsami
• Chat masala
• Gishiri
• Capsicum
• Oregano
• Chilli flakes
• Farin gari
• Ganyen Koriander
• Ajwain
• cuku

Hanyar:

Don shayarwa

• A cikin kasko mai zafi sai a sha mai.
• Azuba albasa da tafarnuwar ginger sai a dafa su tsawon mintuna 2 zuwa 3 sannan azuba ruwa da kayan kamshi.
• A zuba koren chili, garam masala da hira masala sai a hada su
• Azuba yankakken kafscum, garin barkono baƙar fata, ruwan lemun tsami, oregano da flakes ɗin chilli a dafa shi tsawon minti 5 a cikin matsakaiciyar wuta sannan a kashe wuta.

Don kullu

• A samu farin fulawa a cikin kwano sai a zuba mai, dakakken ajwain, gishiri da ganyen coriander sai a gauraya a zuba ruwa a hankali kamar yadda ake so a kwaba kullu.
• Sai a raba kullu daidai gwargwado don yin parathas.
• A samu kullu a kwaba shi da busasshiyar gari, sai a dora a kan dandali sai a jujjuya shi a cikin wani siririn chapati ta amfani da abin nadi.
• Tare da taimakon wuƙa a yi yanka a ƙarshen chapati.
• Azuba kayan miya a samansa sai azuba cuku, oregano da flakes na chilli sai a mirgine chapati daga wannan gefe zuwa wancan don yin nadi.
• Azuba mai a fryer din iska sannan azuba paner roll a ciki sannan a shafa mai a samansa tare da goga.
Saita fryer ɗin iska a 180 digiri Celsius na minti 20. Yi hidima tare da zaɓin miya.