Nga whakauru:

-Palak (Spinach) tapatapahi 250g

-Lehsan (Garlic) cloves 5-6

-Adrak (Ginger) 1 inihi wahi

-Hari mirch (Green chillies) 5-6

-Hara dhania (Korianara hou) ringaringa

-Wai ½ Kapu

-Maida (All-purpose flour) kua tatari kia 2 & ½ Kapu

-Zeera (Kumini purapura) 1 tsp

-Kalonji (Nigella seeds) ½ tsp

-Himalayan tote māwhero ½ tīpune ki te reka ranei

-Lal mirch (Red chilli) kuru 1 tsp

-Ajwain (Kakano Carom) ½ tsp

-Te hinu tunu 1 punetēpu

-Te hinu tunu 1 tsp

-Te hinu mo te parai

Ahunga:

-Blender jug ​​mein palak,lehsa,adrak,hari mirchein,hara dhania aur pani dal ker ache tarhan blend ker lein & side per rakh dein.

-Bowl mein maida,zeera,kalonji,mawhero tote,lal mirch mongamonga aur ajwain dal ker ache tarhan mix karein.

-Te hinu tunu dal ker ache tarhan mix ker lein.

-Thora thora ker ka whakaranuhia te ranunga kakariki shamil karein aur ghond ker paraoa pokepoke tayyar ker lein aur dhak ker 15 meneti kliya chor dein.

-Maida chirak dein aur dough ko stretch ker ka smooth dough tayyar ker lein.

-Kua hinuhia te ringa ki te madad i te paraoa pokepoke (50g) lein aur ball bana lein.

-Mai te hinu tunu kai ki te paraoa pokepoke.

-Karahi mein hinu tunu garam karein aur darmiyani ancch mo te koura marama ho janay tak parai ker lein (hanga 10-12).