Poha

Place the thick poha in a colander and rinse under cold running water for 30 seconds, tossing gently. The poha should soften and become moist but not mushy — it should hold its shape. Drain well and set aside for 5 minutes. Do not soak in water.

Add turmeric powder, sugar, and salt to the rinsed poha. Toss gently to coat evenly. The turmeric will give the poha its characteristic golden colour.

Heat oil in a wide kadai or pan over medium-high heat. Add mustard seeds and let them splutter. Add cumin seeds and let them crackle for 10 seconds.

Add the curry leaves and green chillies. Fry for 30 seconds — the curry leaves will crackle and become fragrant.

Add the finely diced potatoes and cook for 5–6 minutes, stirring occasionally, until they are golden and cooked through. The potatoes should be crispy on the outside.

Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Do not brown the onion — it should remain soft.

Add the roasted peanuts and stir for 1 minute.

Reduce heat to low. Add the seasoned poha to the pan and fold gently using a spatula — do not stir vigorously as the poha will break. Mix until the poha is evenly coated with the tempering.

Cover and cook on low heat for 2 minutes. The steam will heat the poha through without making it mushy.

Remove from heat, squeeze lemon juice over the top, and garnish with fresh coriander leaves and sev. Serve immediately.