Take 2 cups of poha in a sieve and rinse it gently. Do not soak the poha.

When the poha is slightly wet, add salt to taste and 1 tbsp sugar. Mix gently and keep it aside.

In a plate, combine 1 cup chopped onion, 2–3 chopped green chilies, and some curry leaves. Mix well and keep aside.

Heat 3 tbsp oil in a pressure cooker. Add 4 tbsp peanuts and fry them until crispy. Remove the peanuts and keep them aside.

In the remaining oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, and a pinch of hing. Sauté for a few seconds.

Add 1 cup chopped potatoes and sauté until they are cooked and soft.

Add the onion-green chili-curry leaf mixture and sauté until the onions turn soft.

Add ½ tsp turmeric powder and mix well.

Add ½ cup hot water and stir well.

Once the water starts boiling, add the poha, 1 tbsp lemon juice, and some chopped coriander leaves. Do not mix.

Cover the cooker with its lid and gently shake it to mix the poha with the tempering.

Cook on low flame for 5 minutes.

Batata Poha is ready. Serve hot, garnished with the fried peanuts, sev, and pomegranate seeds.

For softer and moister poha, keep the remaining poha covered inside the cooker for some time before serving.