Ingredientia:

• Aloo (Potatoes) 2 magna
• Aqua fervens quod erat faciendum
• Baisan (Gram simila) 2 scyphi
• Himalayan sal roseum 1 tsp vel gustare
• Zeera (Cumin semina) assa & contrita 1 tsp
• Lal mich pulveris (Colli pulveris) 1 tsp vel gustus
• Haldi pulveris (pulveris turmericanae) ½ tsp
• Sabut Dhania (semina Coriandri) oppressa 1 tbs
• Ajwain (Carom semina) tsp
• Adrak lehsan crustulum (Gingiberi allium crustulum) 1 & ½ tsp
• Aquae 3 Cucurbitulae
• Hari mirch (Chilli) conciderunt 1 tbs
• Pyaz (cepa) concisus ½ Cup
• Hara dhania (coriandri recentis) concisus ½ Cup
• Coquendo oleum 4 tbs
• Chaat masala

directiones:

• Grate potatoes ope Gruter & abjiciunt.
• In aqua ferventi, pone colum, pone potatoes saxum & pallium in flamma media pro 3 minutis, iacta & pone.
• In opere, adde farinae gram, salis rosei, cumini, pulveris chilli rubri, pulveris turmrici, semina coriandri, seminis caroi, gingiberi allii farina, aqua & cupa donec bene componatur.
• Converte in flammam, commisce continuo & humilia flammam coque, donec massa formatur (6-8 minuta).
• Flammam averte, adde viridem chilli, cepam, potatoes albam, coriandrum recens & bene misce.