Wash, peel and chop potato and blanch in salty water. (You may microwave for 3 minutes) Drain and keep aside.
Wash and blanch peas in salty water. (You may microwave for 1 minute) Drain and keep aside.
Wash poha 2-3 times and drain well to remove all excessive water. Spread in a wide bowl and keep aside.
Meanwhile heat oil in a nonstick pan. Add mustard seeds and let it cracker. Add curry leaves and chopped onion, fry till pink in color.
Now add chopped peanuts and green chili, fry till change in color.
Now add potato and peas, mix well. Reduce the flame to low, cover the pan and leave for 3-4 minutes.
Meanwhile check poha, by then it must have abrorb water and looks like fluffy. Now add sugar, salt, turmeric powder and red chili powder to the poha and mix lightly with spoon. (It must be fluffy do not over mix otherwise it may break and mash.) (
Now check the potato if it is golden brown in color, add poha and turn the flame to high. Mix it very lightly or just toss it well. Cover the pan and reduce the flame to low. Leave for 7-8 minutes.
Now after 7-8 minutes add lemon juice and toss it again. Switch off the flame and cover the pan. Leave for another 5 minutes. (Let it cook further with steam inside.)
Open the pan and serve immediately. To enhance the taste garnish with namkeen spicy sev.
Recipe Notes
If serving to kids, adjust chili as per their tolerance level.
To make poha fluffy, wash it and drain immediately. Do not soak in water.
And spread in a wide plate or bowl for 5-6 minutes, so that it absorbs the water and do not stick.
Do not over mix poha while cooking otherwise it will break and sticky. Just toss it lightly all the time you want to mix.