Nga Kai:

-Baisan (paraoa karamu) kua tatari kia 2 Kapu
-Zeera (Kumini purapura) tunua me te kuru 1 tsp
-Baking houra ½ tsp
-Himalayan mawhero tote ¼ tīpune ki te reka ranei
-Te hinu tunu 1 punetēpu
-Wai 1 kapu
-Te hinu tunu mo te parai
-Wai e hiahiatia ana
-Hari mirch (Green chillies) 5-6
-Lehsan (Garlic) cloves 9-10
-Adrak (Ginger) 1 inihi wahi
-Zeera (Cumin seeds) tunua & mongamonga 1 tsp
-Himalayan pink tote 1 pinch
-Hara dhania (Korianara hou) ½ Kapu
-Podina (Rau mint) 1 Kapu
-Dahi (Yogurt) 1 kg
-Himalayan mawhero tote 1 tsp ranei ki te reka
- Chaat masala 1 tsp
-Te hinu tunu 3-4 tbs
-Zeera (Cumin seeds) 1 tsp
-Rai dana (Mustard seeds) pango ½ tsp
-Sabut lal mirch (Button red chillies) 5-6
-Kari patta (Kari rau) 10-12
-Lal mirch (Red chilli) kuru
-Chaat masala
-Papri

Directions:

Kopu mein baisan,zeera, houra tunutunu, tote mawhero, hinu tunu aur thora thora ker ka pani shamil karein aur 4-5 meneti kliya ache tarhan whisk ker lein aur dhak ker 10 meneti kliya chor dein.
Mortal & pestle mein hari mirchein,lehsan,adrak,zeera,mawhero tote,hara dhania aur podina dal ker ache tarhan crush ker ka paste bana lein.
Chotay frying pan mein cooking oil,zeera,rai dana,sabut lal mirch aur curry pata dal ker ache tarhan mix ker lein.
Assembling: Serving dish mein soaked baray,tayyar podina dahi,tadka,lal mirch crushed,chaat masala aur papri dal ker serve karein!