- 100 ml peanut oil
- 1 tbsp minced Garlic
- 2 tbsp Keya Chili flakes
- 2 pinches of Keya Table Salt
Heat Oil: Heat 100 ml peanut oil in a pan on a medium flame.
Sauté Garlic: Add 1 tbsp minced garlic. Cook until it's light brown.
Add Chili & Salt: Mix in 2 tbsp Keya Chili Flakes and 2 pinches of Keya Table Salt. Stir well.
Cool & Store: Let it cool, then store for up to 15 days.
Use: Add to soups, pasta (like bolognese), or pies for flavor and spice.