How to Make Poha:

• Rinse the flattened rice (poha) in a strainer under running water until it turns soft and most of the dust and starch have been washed away. Strain immediately and spread it out on a tray.
• Once soaked, the poha will simply break apart under light pressure between your fingers.
• Add the turmeric and 1/2 teaspoon salt to the poha and mix well to combine and set aside.
• Heat the oil in a pan over medium heat to prepare the tempering. Once the oil is hot, start adding the mustard seeds and letting them pop, followed by the curry leaves.
• Then add the toasted peanuts and sauté for a minute or two until they start to brown.
• Finally, add the chopped onion and green chili. Cook for 2 minutes until the onions soften and the chilis sizzle.
• Add the green peas, previously soaked in warm water for 10 minutes, and mix.
• Cook for 2 minutes until the raw smell of the peas has gone and the vegetables are well coated in oil.
• At this point, add the rinsed poha and toss continuously to combine.
• You can reduce the heat or shut it off completely if you're using a heavy bottomed kadai or wok. Taste the poha and if it feels dry, sprinkle a little water all over and give it a good mix, cover and cook in its own steam for 1-2 minutes.
• Check the seasoning and add more salt if necessary. I often add around 1/8 teaspoon; garnish with freshly chopped coriander leaves.