1. Fry onions : In a deep pan heat 3-4 tbsp oil or as much required. Add 2 sliced onions. Fry them on low flame till crisp and brown. Keep aside. For that matter, we have to keep all the toppings aside initially.

2. Fry potatoes : In the same hot oil, add 2 sliced potatoes. Cook till golden brown.

3. Fry mint leaves : Now add a handful of mint leaves in that hot oil. Cook till crisp.

4. Fry peanuts : In the same oil, add ¼ cup peanuts. Cook on low flame till crunchy. To check whether peanuts are cooked or not, just drop one in a steel bowl. You will hear a solid sound. If you hear a soft sound, the peanuts need further cooking. Hope I have been able to explain what I meant.

5. Wash and soak poha : To wash poha, take 3 cups poha in a large bowl or colander. And wash it nicely. Thereafter soak it in some water till it is soft. To remove the water, put it in a large colander and let the water drain out.

6. Season poha : Once the poha is drained, take it out in a large plate. Add salt to taste, 1 tsp sugar, ½ tsp red chili powder, and ¼ tsp turmeric powder. Mix everything well.

7. Cook poha : Heat 2 tbsp oil. You may use the same oil you had been using for deep frying. Add 1 tsp mustard seeds. Once they crackle add curry leaves. I was short of curry leaves, so couldn’t add them. Add seasoned poha. Cook on low flame for 5-6 minutes.

8. Garnish : S witch off the flame, add a handful of chopped coriander and juice of 2 lemons or 1 large lemon. And mix.

9. Add toppings : Add all the fried toppings and mix everything very well. Here you may customize the topping as per everyone’s preference.

10. Bon appétit : Serve with masala tea.