Whole spices and herbs are fried in oil along with garlic and crushed with help of a pestle. The crushed spice mixture is then mixed with toasted brown rice poha for flavor and spice.

Serve brown rice poha as a snack. Makes: around 2 Cups of Brown Rice Flakes Snack.

Ingredients: Brown Rice Flakes / (Thin) 2 Cups Daliya / 4 Tbsps Roasted 5 Tbsps Powder few Pinches Red Chili Powder 1/4 tsp Garlic 3 Cloves Salt to Taste Talimpu: 1/4 tsp 1/4 tsp Broken Dried Red Chiles 5 – 6 a Big Pinch 10 Oil 2 tsps Method of preparation: Peel and slice the garlic cloves. Heat a wide pan on medium ? low heat, add thin brown rice poha and roast until it breaks easily (around 3 minutes).

In a big mixing bowl, add roasted brown rice poha, roasted peanuts and dalia. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds almost stop spluttering, add sliced garlic. Fry breifly, remove from heat, add red chile powder, turmeric powder and salt to the pan.

Remove the fried spices onto a small bowl and crush them slightly with help of a pestle till garlic and red chillies are broken. Add the crushed mixture to the mixing bowl with brown rice poha.

Mix everything carefully and store tight in a clean dry jar and it stores fresh for a month or two. Serve brown rice poha as a snack.

Notes: Make sure not to burn any of the ingredients. Suggestions: Adjust spice with red chili powder.

Variations: You can also deep fry or shallow fry the peanuts in peanut oil. Other Names: Brown Rice Flakes Snack (less)