Mustard oil – ⅓ cup
Kashmiri Chilli powder – 1tbsp
Hung curd – ¼ cup
Mayonnaise – 4 tbsp
Lemon juice – 2 tsp
Ginger garlic paste – ½ tsp
Coriander, chopped – handful
Black salt – a pinch
Salt – a pinch
Kasoori methi Powder – ½ tsp
Steps:
Add raw mustard oil to a bowl. Put red chilli powder and give it a mix. To this add the hung curd along with mayonnaise. Add lemon juice, ginger garlic paste and fresh coriander to the bowl. Now in goes, black salt, salt and kasoori methi powder. Avoid adding too much ginger garlic paste. Now you can take the dip out in a bowl to serve with the pakoras.
