| • | Soak poha or beaten rice in water. Wash it gently and drain out all the water through a strainer.
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| • | Add turmeric powder and salt and keep aside.
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| • | Chop onions, chilies, coriander. Peel and cut potato into small cubes.
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| • | Heat oil in a pan and add mustard seeds, peanuts, urad dal, channa dal and curry leaves.
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| • | Fry the contents until they begin to crackle.
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| • | To this, add chilies, chopped onions and potatoes. Mix well and add salt to taste.
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| • | Sauté for a few minutes on medium flame.
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| • | Cook till the onions are golden brown and potatoes are tender.
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| • | To this, add the coriander leaves and poha and stir.
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| • | Cook on a slow flame, for 5 to 10 minutes.
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| • | Take it off the flame and allow to cool for some time.
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| • | Add lemon juice for added flavor, before serving. |
