1. Clean the puffed rice removing the hard/husked ones.
2. Crush the garlic slightly and keep it aside (you don`t have to peel the skin).
3. In a large frying pan, take the coconut oil and season with mustard, curry leaves and moar milagai.
4. Now add garlic and fry for a while.
5. Add ground nuts, roasted gram, chilly powder, turmeric powder, garam masala and salt and just fry for a min.
6. Finally add the puffed rice to it and mix quickly.
7. Be quick after adding puffed rice, over heating would lead to hardening of the puffed rice.
8. Remove it from flame and transfer to a different vessel.
9. Masala pori is ready to eat.
10. Store it in an air tight container upto ten days.

Recipe courtesy: 4th sense cooking