Nga Kai:

• Pyaz (Rika) tapatapahi 2 reo
• Sirka (Vinegar) ¼ Kapu
• Wai ½ Kapu
• Te tote māwhero Himalayan 1 tīpune ki te reka ranei
• Aloo (Riri) kohuatia 500g
• Hara dhania (Korianara hou) tapatapahi ringa
< li>Tote māwhero Himalayan 1 tīpune ki te reka ranei
• Lal mirch (Red chilli) mongamonga ½ tīpune
• Garam masala paura ½ tīpune
• Tandoori masala 1 tīpune< /li>
• Ranu tiihi karika 2 punetēpu
• Mayoni 2 punetēpu
• Paratha parata
• hinu tunu 1-2 punetēpu
• Band gobhi (Kapeti) kua tapatapahia rawatia
• Shimla mirch (Capsicum) julienne
• Podina raita (Ranu miraka miraka)
• Paprika paura ki te reka
< /ul>

Arohanga:

-I roto i te peihana, tapirihia te riki, te winika, te wai, te tote mawhero, uru pai ka waiho kia ruku kia horahia.

-I roto i te rīhi, tāpirihia te rīwai me te ranu pai me te awhina o te miraka.

-Tāhia he korianara hou, te tote māwhero, te tiihi whero kua kuru, te garam masala paura, te tandoori masala, te ranu tiihi karika, te mayonnaise. & uru kia pai te whakakotahi.

-I runga i te paratha, tāpirihia te 3-4 punetēpu o te whakakī rīwai kua rite, ka horahia kia tau. p>

-Whakatakotohia te parata (te taha riwai ki raro) ka tunu mo te 1-2 meneti.

-Hurihia & ki te haurua taha o te parata, toia me te horahia te kāpeti, te riki kua ruia ki te winika, te kapi, te mint. ranu miraka tepe, paura paprika, porehia tera taha o te paratha (kia 4-5) ka mahi!