Egwere:

• Aloo (nduku) 2 nnukwu
• mmiri esi ka achọrọ
• Baisan (ntụ ọka gram) iko abụọ
• Nnu pink Himalayan 1 tsp ma ọ bụ ka ọ nụrụ ụtọ
• Zeera (mkpụrụ cumin) ṅara n'ọkụ wee gwerie 1 tsp
• Lal mirch ntụ ntụ (Red chilli ntụ ntụ) 1 tsp ma ọ bụ nụrụ ụtọ
• Haldi ntụ ntụ (Turmeric ntụ ntụ) ½ tsp
• Sabut dhania (mkpụrụ osisi coriander) gwepịara 1 tbs
• Ajwain (mkpụrụ carom) ¼ tsp
• Adrak lehsan tapawa (ginger galik tapawa) 1 & ½ tsp
• Iko mmiri 3
• Hari mirch (green chilli) bee 1 tbs
• Pyaz (Yabasị) bee ½ iko
• Hara dhania (kọrita ọhụrụ) gbuturu ½ iko
• mmanụ esi nri 4 tbs
• Chaat masala

Ntụziaka:

• Gechaa poteto site n'enyemaka nke grater wee wepụta.
• N'ime mmiri esi mmiri, tinye ebe strainer, gbakwunye poteto grated & blanch n'ọkụ dị obere maka nkeji 3, kpachie ma wepụ ya.
• N'ime otu wok, gbakwunye ntụ ọka gram, nnu pink, mkpụrụ cumin, ntụ ntụ uhie uhie, ntụ ntụ, ntụ ọka coriander, mkpuru carom, tapawa galik, mmiri na whisk ruo mgbe agwakọtara nke ọma.
Gbanwuo ọkụ ahụ, gwakọta ya n'ihu wee sie ya n'ọkụ dị obere ruo mgbe a kpụrụ ntụ ọka (nkeji 6-8).
• Gbanyụọ ire ọkụ, gbakwunye chilli ndụ ndụ, yabasị, poteto blanched, coriander ọhụrụ & gwakọta nke ọma.