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Crispy Masala Rice Flakes

20 Jul

Masala Atukulu Mixture.

Thin rice flakes / poha is toasted on low flame till they are crisp. Whole spices briefly fried in oil along with garlic and crushed with help of a pestle. The crushed spice mixture is then mixed with toasted rice poha for flavor and spice. Serve crispy masala rice flakes as a tea time snack.
Makes: around 2 Cups of Crispy Masala Rice Flakes.


Brown Rice Flakes / Poha (Thin) 3 Cups
Raw Cashews 5
Turmeric Powder few Pinches
Coriander Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Red Pepper Flakes 1/4 tsp
Garlic 1 Clove
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Caraway Seeds a Pinch
Cardamom 1
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Oil 2 tsps

Method of preparation:

Break raw cashews into small bits and keep aside.
Peel and slice the garlic cloves.
Heat a wide pan on medium – low heat, add thin rice poha and roast until crisp. (around 3 minutes).
In a big mixing bowl, add roasted rice poha and broken cashews.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add sliced garlic.
Fry breifly, remove the pan from heat, add red pepper flakes, red chile powder, coriander powder and turmeric powder to the pan.
Immediately pour the spices onto poha/ rice flakes bowl.
Add salt and mix everything carefully and store tight in a clean dry jar and it stores fresh for a month or two.
Serve crispy masala rice flakes as a snack.
Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with red chili powder or red chilli flakes.
Variations: You can also deep fry the poha in which case, use thick poha.
Other Names: Crispy Masala Rice Flakes, Masala Atukulu Mixture.