Pick the poha first of any debris or small stones. Rinse the poha flakes in clean running water in a strainer or colander twice or thrice.
Make sure that you do not rinse the poha flakes too much or else they break and get mushy. While rinsing, the poha flakes absorb enough water and they become soft.
The poha must become soft but remain intact, whole and separate. If they do not become soft, add a splash of water on them in the strainer and mix till they get softened.
After rinsing, the poha flakes should loose their crunchiness and when you break them between your fingers, they should easily get crushed or mashed.
When the poha have softened nicely, sprinkle the turmeric powder, and salt evenly on the poha. Gently mix with a spoon or with clean fingers.
Roast the peanuts in a small frying pan till they become crunchy with a few blisters on the peanut skins. Set aside.
In a heavy kadai, heat oil. Sauté the potatoes in medium hot oil till light golden and crisp. Stir them often for even frying. Remove the potatoes with a slotted spoon and set aside.
In the same kadai, there will be some oil left. Add mustard seeds to the hot oil.If there is no oil, then add 1 tablespoon oil and heat it gently and then add the mustard seeds.
When the mustard seeds splutter, add the cumin seeds.
When the cumin seeds crackle, add the onions. Sauté the onions till they become translucent and soften.
Now add the curry leaves, chopped green chillies and roasted peanuts. Sauté for a minute on low heat.
Add the fried potatoes and then the rinsed poha. Mix gently with the rest of the sautéed ingredients.
Cover the pan tightly with a lid for the poha to get steamed for about 2 minutes on low heat.
Remove the lid and check the taste and if required add more salt.
Turn off the heat and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
Remove the lid and garnish with chopped cilantro leaves and grated coconut if desired. Serve right away!
