Goan Tikshe Fov

Nutrition per serving

Ingredients

• Thin poha (beaten rice)2 cups
• Peanuts1/4 cup
• Roasted chana dal1/4 cup
• Grated jaggery1/3 cup
• Desiccated coconut2 tbsp
• Sesame seeds1 tbsp
• Red chilli powder1 tsp
• Turmeric1/4 tsp
• Oil1 tbsp
• Saltto taste

Method

1. Roast the peanuts

   Spread the peanuts in the basket and air-fry them on their own until they smell toasty, about 6 minutes at 160°C, shaking once. Peanuts need longer than poha, so they go in first. Tip them onto a plate.

2. Crisp the poha

   Put the thin poha, roasted chana dal and coconut in a small cake tin or ovenproof dish that fits your basket, so the light flakes cannot blow into the fan. Air-fry for about 4 minutes at 150°C, shaking every minute. Thin poha burns fast, so stay close. It should feel crisp and dry, not brown.

3. Make the spiced jaggery

   Warm the oil in a wide pan on low heat. Add sesame seeds, turmeric and chilli powder and stir for a few seconds. Add the jaggery with a splash of water and stir until it melts into a thick, glossy syrup that forms soft threads.

4. Coat the fov

   Turn off the heat. Tip in the poha, peanuts and dal with salt, and toss gently with a spatula until every flake is coated. Work quickly while the syrup is warm, and do not press down or the poha will break.

5. Set the coating

   Spread the coated fov on a parchment-lined tray that fits your basket. Air-fry at 150°C for 4 min, stirring once, so the coating dries and the fov turns crisp and loose. Cool fully before storing in an airtight jar.