Ingredients:

• 100 g – hung Curd
• 20 g – yellow mustard Yeast
• 1/2 tsp – roasted Cuminutes powder
• 1 tbsp – chat masala

Method:

1. Mix all the ingredients in a bowl.
2. Garnish with chopped coriander and serve with tandoori starters.

Recipe courtesy of Chef Vishwanath Shukla