Profile ofMisbah Khimani
Cut the green chillies into small pieces. Then, to a small pan, add - water, cumin seeds and the chillies. Bring to a slow boil so the water can absorb the full flavour of the cumin & chilli. Optional here: add 1 tsp grated ginger or 2 cloves of garlic (also grated) if that's your kind of taste. Also, add salt.
To boiled water, add the oil & give the mix a swirl.
Now it's time to add the flour. It is important to ensure the flour doesn't have any clumps. Either add the flour through a seive to ensure any clumps are reduced to fine grain again or give the flour a whisk for the same result.
Reduce the stove heat to low. Now, slowly add the flour to the water mix with one hand, while you swirl the mix with the other hand. While the recipe is extremely easy, this step is crucial - stirring while adding the flour in slowly - so that no clumps are formed as the flour comes in contact with the water. After all the flour is in the mixture, stir & fold the paste nicely till all the flour is mixed properly & the water dries up. Remove the pan.
Time to plate! Serve the mix onto a plate. And it's ready to eat! Here's an additional step for spice lovers or those who're simply used to high spice levels: drizzle a little oil (any kind - you pick) over the serving & sprinkle some red chilli powder on it. This last step is usually the way this dish is had in Indian Gujarati households, but it isn't essential for enjoying the dish.