Poha (flattened rice) is available as different varieties based on the thickness. The only thing that will differ in the recipe is the amount of time you will need to soak the poha in water before cooking it
What you will need
Utensils: Thick bottomed semi circular frying pan (Wok, Kadai), Colander, Knife, container to hold the poha and water, stirring spoon.
Ingredients: Poha (200-250gms), Channa dal (1 tsp), mustard seeds (raai-1/2tsp), Asafoetida (Hing-one pinch), Oil (1 tbsp), Water (enough to soak the poha, salt and sugar (to taste), Turmeric (haldi)
Vegetables: Potatoes (1 big or two small-chopped fine), onions (same as potatoes), coriander (dhania leaves), kadi patta (curry leaves) and lemon.
Procedure:
Soak the poha in water. Do not use the very thin variety. For the medium variety, soak it for around a minute and for the thicker variety, around 5-10 minutes. Feel the poha before you drain the excess water using the colander. It should feel as soft as cooked rice.
Add the salt and sugar to the wet poha, mix them gently in, and set aside. You can add groundnut powder optionally.
Add oil to the wok and heat it on a low flame. Once the oil is heated up, add the mustard seeds (rai). The seeds will splutter for some time. Once they stop, add the channa dal, asafoetida, and turmeric. Allow the dal to turn a shade of brown on the lighter side. Add the coriander leaves and the kadi patta. Stir for thirty seconds, and add the onions. Fry the onions till they are golden brown, Add potatoes and some water if necessary. Cover and cook till the potatoes are done. Add the poha to the curry and mix well. Heat for five minutes while mixing gently and continuously.
Squeeze lemon into a cup. Remove the seeds and add it to the poha mixture.
You can use the same procedure with puri (the puri used for bhel puri) to prepare what is popularly known in my family as mandaal vaggarne. Immerse the puri in water till it softens (around a couple of minutes) and drain the water. Add it to the seasoning, which is the same as for kaanda poha.
You are done!
