-Pyaz (Rika) ½ kapu

-Shimla mirch (Capsicum) ¼ kapu

-Gajar (Karoti) tihorea ½ kapu

-Lauki ( hue pounamu) tihorea 1 Kapu

-Adrak (Ginger) wahi 1-inihi

-Dahi (Yogurt) 1/3 Kapu

-Sooji (Semolina) 1 me te ½ kapu

-Zeera (Kumini purapura) tunua ka kuru 1 tsp

-Himalayan pink tote 1 tsp ranei ki te reka

-Lal mirch (Whero chilli) kuru 1 tsp

-Wai 1 kapu

-Hari mirch (Green chilli) tapatapahi 1 tbs

-Hara dhania (Fresh coriander) tapatapahi ringa< /p>

-Baking houra ½ tsp

-Te hinu tunu 2-3 punetēpu

-Til (Sesame seeds) rite hiahiatia

-Cooking oil 1-2 tsp ki te hiahiatia

Direction:

-Topihia te riki me te kapene.

-Kuohia te karoti, te hue pounamu, te kanekane me te wehe.

-Ki roto i te peihana, whakaurua te miraka, te semolina, te kumine, te tote mawhero, te tiihi whero kua kuru, te wai me te wiri pai, ka hipoki ka waiho kia okioki mo te 10 meneti.

-Tuhia nga huawhenua katoa, tiihi matomato, korianara hou, houra tunutunu & uru pai.

-Ki roto i te parai iti (6-inihi), hoatu te hinu tunu me te whakamahana.

-Tuhia he kakano hamana, kua rite te pokeranu, ka horahia kia taurite, ka hipoki me te tunu ki te mura o te ahi tae noa ki te koura (6-8 meneti), ka ata huri, ki te hiahiatia, tapirihia te hinu tunu me te tunu ki te mura o te ahi kia oti ra ano (3-4 meneti) (kia 4) ka mahi!