First, create the masala spice paste by blitzing the ingredients in a blender or pounding with a mortar and pestle. You want a smooth paste.
Soak the rice flakes in enough warm water to cover them for 1 minute, then drain immediately.
In a large frying pan or wok, heat the oil over a medium heat. Drop in the cumin seeds and wait for them to sizzle and turn brown. Add the mustard