Heat ghee in a pan, fry cumin, add asafoetida, saute ginger, garlic, chili paste, then add water.

Now when the water starts boiling, add multigrain flour and mix well so that there are no lumps. Add salt, pinch of turmeric and mix. Then cover the lid and keep checking in between.

When it rises and the water gets burnt, fry it for two minutes, stirring continuously, then switch off the gas.

Transfer to a serving plate, garnish with chili powder and oil and serve with oil.