Abubuwa:

• Aloo (dankali) manyan guda 2
• Tafasashen ruwa kamar yadda ake bukata
• Baisan (Gram flour) Kofuna 2
• Gishirin ruwan hoda na Himalayan 1 tsp ko dandana
• Zeera (Cumin tsaba) gasasshe & dakakke 1 tsp
• Lal mirch foda (Red chilli foda) 1 tsp ko dandana
• Furan Haldi (Furan Turmeric) ½ tsp
• Sabut dhania (Coriander tsaba) an niƙasa 1 tbs
• Ajwain (tsawon carom) ¼ tsp
• Adrak lehsan manna (Ginger tafarnuwa manna) 1 & ½ tsp
• Kofin Ruwa 3
• Hari mirch (Green chilli) yankakken 1 tbs
• Pyaz (Albasa) yankakken ½ Kofin
• Hara dhania (Sabon coriander) yankakken ½ Kofin
• Mai dafa abinci 4 tbs
• Katsin masala

Hanyoyin:

• Yanka dankali da taimakon grater a ajiye a gefe.
• A cikin ruwan zãfi, sai a zuba man daɗaɗɗen, a zuba dankalin da aka daka da shi da wuta a kan matsakaiciyar wuta na tsawon minti 3, sai a tace a ajiye a gefe.
• A cikin wok sai azuba garin gram na gram,gishiri ruwan hoda,ganin cumin,madarin jajayen ja,kunyar kurkuma,kunyar dawa,kayan karam,mankakken tafarnuwa,ruwa da whisk har sai an hade sosai.
• Kuna wuta, ku gauraya gabaɗaya kuma dafa a kan ɗan ƙaramin wuta har sai an yi kullu (minti 6-8).
• Kashe harshen wuta, ƙara koren chilli, albasa, dankalin turawa, sabo da coriander da gauraya sosai.