Use thick or medium thick variety of poha available in market. The thin version of poha is used in poha chiwda and does not cook well in aloo poha recipe.I have added turmeric powder into the soaked poha. That way we get it evenly mixed with poha. Also when you add turmeric powder in poha it might look pale. But don’t add too much of haldi. Poha will get it's authentic yellow colour once cooked.

The amount of oil is absolutely necessary in poha. Do not reduce the oil in order to make it healthy. It won’t taste good. A little generous amount of oil is necessary for tasty poha recipe.While cooking the onions do not overcook them. Let them sweat a little and that’s it. The crunchy bite of onions taste great in poha.I have fried the peanuts in oil first and then used them later. If you want to use raw peanuts then you can directly The them after adding green chilies and saute them along wit

Along with saute onion.and garlic paste saute.The seasoning is important in poha. I have added salt along with poha first and then in onion and potato mix. This way salt is properly mixed with poha.Poha must be served immediately after cooking. If you keep it for longer time it might get dry. Just add a tablespoon of milk and mix it. And add sugar.

Enough.and garnish with corriender leaves.and add lemon juice and neempatta.(kadhi patta).