• Homemade, fresh dahi or yoghurt - 1 cup (240 ml) (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 tsp
• Salt - 1/4 tsp
• Green coriander (hara dhaniya) - 1 tsp, finely chopped
• Bhuna Jeera (Roasted Cumin seed) powder - 1/4 tsp

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 tsp (or, to taste)
• Roasted and powdered black pepper - 1/8 tsp (or, to taste)
• Pudina (Wild Mint) leaves - 1/2 tbsp (8 ml), finely chopped or 1/4 tsp pudina powder.
• Fresh chives (optional) - 1 tbsp (15 ml), chopped. Especially suited if making with thick or greek-style yoghurt (A 'stiffer' version, more like the cold potato salad).
• Paprika, to garnish