Nga Kai:
Whakaritea te Kalay Chanay:
-Kalay chanay (Pipi pango) kua rukuhia 2 & ½ Kapu
-Choti pyaz (Pepe aniana) 5-6
-Tamatar (Tomato) 1 nui
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Himalayan pink tote 1 tsp ranei ki te reka
-Lal mirch paura (Red chilli powder) 1 tsp or to taste
-Dhania paura (Coriander powder) 1 & ½ tsp
-Garam masala powder ½ tsp
-Zeera powder (Cumin powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Sarson ka tel ( Hinu pua nani) 3 punetēpu (Whakakapi: Hinu tunu)
-Wai 5 Kapu, ki te hiahiatia ranei
-Imli pulp (Tamarind pulp) 1 & ½ tbs
Whakaritea Matar Chewra:
-Te hinu tunu mo te parai.
-Pohan chewda (Flattened rice flakes) 1 & ½ Kapu
-Te hinu tunu 1 tsp
-Matar (Peas) 1 Cup
-Mong phali (Peanuts) tunua ½ kapu
-Himalayan te tote māwhero ¼ tīpune
-Haldi paura (Turmeric paura) ¼ tīpune
-Hari mirch (Green chilli) tapatapahi 1-2
Huihuinga:
-Chaat masala ki te reka
-Hara dhania ( Korianara hou) ka tapatapahia
-Nga mowhiti Pyaz (Rika)
Arohanga:
Whakaritea te Kalay Chanay:
-Ki roto i te kohua, tapirihia te pi pango, te riki pepe, te tomato, te whakapiri karika, te tote mawhero, te whero. te paura tiihi, te paura korianara, te paura karam masala, te paura kumine, te paura turmeric, te hinu pua nani, te wai, uru pai ka kohuatia, ka hipoki me te tunu ki te ahi iti kia ngawari te pi (40-50 meneti).
- Tangohia te kiri o te tōmato ka tunua ki runga i te mura nui kia maroke te wai (6-8 meneti).
-Tahia te penupenu tamarind, uru pai mo te meneti ka wehea.
Whakaritea te Matar Chewra:
-Ki roto. he wok, whakamahana te hinu tunu me te parai hohonu ki te parai raihi me te parai parai ki roto i te parai kia marama noa te koura me te kirikiri, ka werohia ka waiho ki te taha. 1-2 meneti.
-Taapirihia te pīnati,te tote mawhero,te paura turmeric me te uru pai mo te meneti.
-Tuhia nga tawerewere parai me te uru pai.
-Tuhia te tiihi matomato, uru pai, ka wehea.
Huihuinga:
-Ki roto i te rīhi kai, tāpirihia te kalay chanay kua maoa, chaat masala, korianara hou, te aniana, te matar chewra kua taka me te mahi!