Wash 4 cup poha with some water. add some water and soak poha for 5 minutes.
Meanwhile, crush green chilli and ginger into mortal-pestal.
Now sieve water from poha and takeout it into a mixing bowl. mash poha slightly with your hand.
Then add coarse wheat flour, rava, ginger-green chilli paste, coriander leaves, fennel seeds, white sesame seeds, ajwain, coriander powder, hing, turmeric powder, red chilli powder, black pepper powder, garam masala, lemon juice, sugar, oil and salt to taste. mix well.
Add fresh curd gradually and knead the dough for dhebra.
For the first method, take a lemon size ball from the dough.
Now grease plastic bag with oil, sprinkle some sesame seeds on it and roll it into medium size paratha.
Heat the tawa, grease it with oil and roast the paratha on medium flame till slightly golden brown spots on it.
For the second method, wet your hand and Take a small portion of the dough and flatten it out with your palms.
Heat oil in a pan, add vada, and fry them on medium flame. Flip it in between for even browning.
When it is crispy and golden brown from both sides. Remove it to the wire rack.
Serve poha na dhebra with dahi raita or chutney and masala tea.