Put poha in a colander and wash twice. Leave in the colander to drain out completely.
Boil peas with 1 cup of water on medium-high flame for 5 minutes. Then drain and keep them aside.
Boil sprouts with 1 cup of water on medium-high flame for 5 minutes. Then drain and keep them aside.
Heat oil in a nonstick pan. Add mustard seeds, curry leaves, onions and cook until onions are translucent.
Now add turmeric, salt, pav bhaji masala, green chilli.

Then add grated carrot, sprouts, boiled peas and cook for 5 minutes on high flame.
Lower the flame and add soaked poha. Cook on medium-low flame for 5 minutes.
Switch off the flame and add lemon juice. Mix well and cover the lid.

Keep aside for 5 minutes. After 5 minutes open the lid and garnish with fresh coriander leaves.
Served hot Poha with tea.

Tip:

You can also microwave peas, sprouts, carrots in a microwave-safe bowl for 5 minutes on high power. Then drain water and add in poha.