Rinse the poha

• Place the poha in a large colander or strainer. Rinse the poha gently under running water for just 5-10 seconds, you want to moisten it, not soak it

Drain and rest

• Shake off excess water and let the poha sit in the colander for about 5 minutes. The poha should be soft but still hold its shape, not mushy.

Heat oil and add seeds

• Heat oil in a large, wide pan or kadai over medium heat. Once hot, add mustard seeds and wait for them to crackle and pop (about 30 seconds). Immediately add cumin seeds and let them sizzle for 10 seconds until fragrant

Add aromatics

• Add curry leaves carefully (they might splutter!) and the slit green chilies. Sauté for about 20-30 seconds until the curry leaves become crispy and aromatic.

Sauté onions

• Add the finely chopped onions to the pan and sauté on medium heat for 3-4 minutes until they turn translucent and slightly golden.

Cook potatoes

• Add the diced potatoes and stir well to coat them with the spices and oil. Sprinkle a pinch of salt over the potatoes. Cover the pan with a lid and cook for 5-6 minutes, stirring occasionally, until the potatoes are tender and cooked through.

Add turmeric

• Once the potatoes are cooked, add the turmeric powder and stir well for about 30 seconds. Add salt to taste and sugar if using. Mix everything together until the vegetables are evenly coated with spices.

Mix in poha

• Lower the heat to low-medium. Add the drained poha to the pan with the vegetables. Using a gentle folding motion, mix the poha with the vegetables—don't stir vigorously or the poha will become mushy. Make sure the turmeric and spices are evenly distributed.

Steam

• If the poha seems dry, sprinkle 1-2 tablespoons of water and gently mix. Cover and let it steam on low heat for 2-3 minutes

Final Touches and Serve