To make poha, choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer or colander.

Pour 4 to 5 cups of water and rinse them quickly. Drain the water completely. I rinse them twice.

Cover and set aside to soften. Meanwhile prepare the veggies.

Press a few flakes of poha in between your thumb and forefinger, they should be soft & break easily. If they don't then sprinkle little water mix and cover.

When they turn soft enough, add some sugar and salt. Run your fingers through the poha to break the lumps & spread salt.

Heat a pan with oil and fry the peanuts on a medium heat until golden and crunchy.

Remove the peanuts to a plate and set aside.

To the same pan add mustard and cumin.

When they begin to pop, add hing, onions, curry leaves and green chilies.

Saute until the onions turn lightly pink.

Optional - Add cubed potatoes or mix veggies and saute for a min. Cover and cook on a low heat until soft and cooked completely. If needed can sprinkle some water and cook. Once done, saute for another minute.

Add turmeric and poha. Mix well and cover the pan.

Cook on a very low heat until it turns hot. If you feel poha is too dry, you may sprinkle some water and continue to steam.

Turn off the heat when poha has softened & become hot. Remove from heat. Taste test and add more salt if needed & squeeze lemon juice.

Garnish poha with coriander leaves & roasted peanuts. You may top with sev or farsan or fresh coconut. Serve it hot.