A process for preparation of low fat multigrain ready-to-eat snack

The present invention provides a process for the preparation of a low-fat multigrain puffed ready-to-eat snack employing multiple grains of cereals, pulses and millets. The product can be used as a low-fat healthy snack food. The product has been rendered crisp without frying in oil. The present process provides a shelf stable ready-to-eat nutritious product with varying tastes like salty, spicy, and sweet or a combination of these tastes.