Instructions: Dry roast the flaked rice in a kadai or wok until crisp.

Set aside.

Heat the oil in a pan and add the mustard seeds.

When they crackle add all the other ingredients except the sugar and salt.

Fry for a minute stirring all the while.

Add the roasted rice sugar and salt and mix well.

Stir a couple of times take off the heat and cool completely.

Store in an airtight jar and use as required.

Consume within a month as it loses its crunch with keeping.

This recipe is for one of the main snack mixes stored in every indian home.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.