Sieve the poha and rinse it with water.

Add salt and sugar powder, then mix well. Spread the poha onto a sieve and let it dry for 10-12 minutes.

Heat oil in a kadai (pan). Add peanuts and fry them until they turn slightly golden brown. Remove them from the pan and set them aside.

In the remaining oil, add mustard seeds, chopped green chili, and curry leaves. Sauté them.

Add potato cubes and sauté until they become slightly crispy on the outside and are about 80% cooked.

Add chopped onion and sauté until it becomes slightly transparent.

Mix in turmeric powder.

Heat 1/2 cup of water in a separate bowl, then add it to the kadai and boil for 2 minutes.

Add the soaked poha, coriander leaves, and lemon juice. Mix well.

Turn off the heat and cover the poha for 5-7 minutes.

Finally, add the fried peanuts and coriander leaves. Mix well.

Garnish the batata poha with sev and pomegranate seeds.

Serve hot batata poha with masala chai.

In a saucepan, add 3 cups of water and bring it to a boil.

In a mortar and pestle, crush ginger, cardamom, and cloves.

Add the crushed mixture to the boiling water and let it boil for 5 minutes.

Add milk and mix well.

When the milk starts to simmer, add sugar powder and tea leaves. Mix well.

Boil the tea for 7-10 minutes on medium-low flame.

Serve hot masala chai with batata poha.