In a big bowl or colander, add poha, rinse it gently, just stir or swirl with fingers and drain all the water and keep aside for 2-3 mins.
Now sprinkle some turmeric powder, salt, sugar and lemon juice over the soaked poha, mix it lightly with spoon and keep aside.
Heat oil in a kadhai, add mustard seeds, cumin seeds, Fennel seeds, once it starts spluttering add pinch of hing.
Then add the peanuts and sautee it for a few seconds. Add onion, green chilies and stir fry it. Once the onion becomes slightly golden brown, add boiled green peas and mix it well.
Now add the prepared poha mixture, mix it lightly and cover the lid for 2 mins on low flame.
Remove the lid, sprinkle jeeravan masala, add ¼ cup of Indori sev and chopped coriander leaves, Indori poha is ready for serving.
Garnish it with some chopped onion, sev, pomegranate arils, coriander leaves and serve fresh and enjoy.
