- Pyaz (Onion sliced) 1 cup
- Gaajar (Carrot julienne) 1 cup
- Timatar (Tomatoes julienne) ½ cup
- Sabz mirch choppped (Green chili) 2 tbs
- Besan (Gram flour) 1 cup
- Chawal ka aata (Rice flour) ½ cup
- Dhaniya pisa hua (Coriander powder) 2 tbs
- Zeera pisa hua (Cumin powder) 1 tbs
- Laal mirch pisi hui (Red chili powder) 1 tbs
- Namak (Salt) hasbe zaiqa
- Kuti laal mirch (Crushed red chili) 1 tbs
- Pani (Water) hasbe zaroorat
- Ublay hue anday (Egg boiled) 3-4
- Tail (Oil) fry ke liye
Sub se pehle aik bowl mein pyaz, gaajar, timatar, Shimla mirch, besan, chawal ka aata, dhaniya powder, zeera powder, laal mirch powder, namak, Kuti laal mirch aur pani daal kar is ko achi terhan mix karein.
- Ab ublay hue andon ko slice mein kaat lein.
- Phir pakaron kay mixture se dhaanp kar anday ki shakal banayein.
- Ab in pakaron ko crispy aur achi terhan pak jane tak fry kar lein, Egg pakoray tayyar hain.