1. In mini food processor, Grind chilies, garlic and ginger to a coarse paste.

2. In a separate bowl, combine yogurt and water, whisk well.

3. In a deep pot, boil the mixture of yogurt and water with cumin seeds, turmeric, coarse paste of garlic, ginger and chilies, and salt. Continue to stir over medium heat for about 2 minutes.

4. After a boil, take out ½ cup of the mixture aside.

5. Now, slowly add wheat flour or combination of what/oatmeal flour, continue to stir with rolling pin until it thickens.  Then, add the remaining mixture and butter, continue to stir at low heat until the butter is melted, so it does not form the lump.

6. Add half portion of cilantro, mix well. Garnish the remaining cilantro before serving.

7. Serve hot with oil on the side. Hint: You may want to mix the oil with red chili powder and pinch of salt.