Rinse the poha thoroughly with water, then soak it for about one minute. Drain it well through a sieve; the flakes should be soft and slightly crumbly to the touch.
2
Heat oil in a pan and fry the raw peanuts over low-medium heat until they turn golden and fragrant, then transfer to a plate.
3
In the same oil, add mustard seeds and let them splutter, then add cumin seeds.
4
Add finely diced onion, green chiles, salt, curry leaves, and mint leaves. Sauté until the onion becomes translucent.
5
Stir in turmeric powder and mix well.
6
Gently add the drained poha to the pan and fold it in carefully without breaking the flakes.
7
Stir in the fried peanuts and ghee, mixing gently until everything is combined.
8
Cook for about one more minute to allow the flavors to blend together, then serve hot.
PrimedTableBETA
