Bake the rolled oats in a 350F oven for 10 mins.

When cool, mix the oats, and other ingredients in section 2 in a large mixing bowl.

Separately in the oil, on low heat fry the curry patha, ginger, chilli powder, hing.

Then add brown sugar and salt and stir over heat till it melts and tiny bubbles start to appear. Turn off heat.

Very carefully pour the hot mixture in a thin stream over the dry ingredients in the bowl, while simultaneously stirring.

If the mixture is too wet and you want a drier chewra, quickly add more rice crispies and stir.

Put all the mixture on to a greased baking tray and put into the warm oven for 10 mins to get crisp.

Allow to cool to room temperature before putting away in air tight container.

Now enjoy guilt-free snacking!