• Homemade, fresh dahi or yoghurt – 1 cup (I prefer un-whisked, but may be lightly beaten.) For vegan, use peanut curds, or any non-dairy curds.
• Boiled potatoes (preferably new ones or the waxy type) – 1 large, peeled, diced into 1/2 inch cubes
• Kaala Namak (Black Salt) – 1/2 teaspoon
• Salt – 1/4 teaspoon
• Green coriander (hara dhaniya) – 1 teaspoon, finely chopped
• Bhuna Jeera (Roasted Cumin seed) powder – 1/4 teaspoon

Optional Additions: Add any of the following to taste

• Red chili powder – 2-3 pinches (or to taste)
• Hing (asafoetida) – a tiny pinch of the very mild, compounded version (For gluten-free, avoid this)
• Green Chili – very finely chopped (or, to taste)
• Chat masala – 1/8 teaspoon (or, to taste)
• Roasted and powdered black pepper – 1/8 teaspoon (or, to taste)
• Pudina (Wild Mint) leaves – 1/2 Tablespoon, finely chopped or 1/4 tsp pudina powder.
• Fresh chives (optional) – 1 Tablespoon, chopped. Especially suited if making with thick or greek-style yoghurt (A ‘stiffer’ version, more like the cold potato salad).
• Paprika, to garnish