First of all, measure poha or beaten rice and wash in running water in a colander. Drain and keep it aside. It will absorb the moisture and puff up. No need to soak for long in water. It also depends on poha quality. If thick poha then has to be soaked in water for some time.
Heat oil in a kadhai on medium flame. Add mustard seeds and let them crackle.
To this add curry leaves and sliced green chilies. Stir for 30 seconds.
After 30 seconds add chopped onion. Stir for 2 minutes. Add chopped potatoes and mix. Cover with the lid and cook until potatoes are cooked. It takes around 5 minutes. Lower the heat if required else potatoes get burnt.
Once potatoes are cooked add turmeric powder, sugar, and salt. Mix well.
Finally, add soaked poha and give a nice mix so that everything combines well. Adjust salt as per taste.
Add lemon juice and chopped coriander. Stir nicely.
Garnish with lemon wedges or peanuts, bhujiya sev, chopped onion, and pomegranate pearls. Serve hot with tea. Indori poha or Indori Pohe is ready to serve hot.