Abubuwa: RUWA | पानी 3 KOfuna, CAROM SEED | अजवाइन ½ TSP, GREEN CHILI | हरी मिर्च 7-8 NOS. (CRUSHE), CUMIN SEED | ½ TSP, gishiri | नमक DON DANDA, SABON CORIANDER | हरा धनिया A HANNU (YANK'A), MAN GIRMA | मूंगफली का तेल 2 TSP, FURAN SHINKAFA | KOFIN 1, PAPAD KHAR | TSP, gishiri | नमक IDAN ANA BUKATA, MAN GIRMA | मूंगफली का तेल

Domin hidima: METHI MASALA | मेथी मसाला, MAN GIRMA | मूंगफली का तेल

Hanyar: A cikin kaddai maras sanda, sai a zuba ruwa, tsaba na carom, koren chili, tsaban cumin da gishiri, sai a kunna wuta, a rufe kaddai, a kawo ruwan ya tafasa. Da zarar ruwan ya tafasa sai a zuba ruwan coriander da man gyada, sai a bar ruwan ya tafasa na tsawon mintuna 3-4. A cikin wani kwano daban, sai a kwaba garin shinkafar, sannan a zuba papad khar a cikin ruwa sannan a zuba garin shinkafa a hankali a rika hadawa da rolling pin. Ci gaba da motsawa da ƙarfi har sai duk gari ya haɗu, tabbatar da cewa babu lumps, zaka iya amfani da spatula don tabbatar da haka. Cook a kan ƙaramin wuta na minti 2-3 har sai komai ya zo tare kamar kullu, sannan ku ɗanɗana & daidaita gishiri idan an buƙata. Kashe harshen wuta, rufe khichu kuma ajiye shi a gefe har sai kun shirya tururi. Ki shafa mai a farantin karfe sannan a juye khichu a kai, a yada shi a kan farantin ba daidai ba, sanya shi a cikin injin tururi & tururi na minti 8-10. Da zarar an soya, sai a yi zafi a kai shi da methi masala - man gyada. An shirya khichu ɗinku mai sauri da sauƙi.