Sprinkle some milk or water over the washed poha, so that they soak well. You might need 1/4 cup of either milk or water. 15-20 minutes later drain the poha and spread them over a plate. I have used Poha made with heritage rice hence they were thick and needed greater soaking time.

Heat a large kadai. keep the flame medium - low.

Add the oil. Heat it.

Add the raisins, remove once they balloon up. Keep aside.

Add cashews, fry them to light brown colour, remove and keep aside.

Now to the same oil add the mustard seeds. Once they splutter add the curry leaves, onions and asafoetida. Sauté the onion to golden brown. Mid way through the sautéing add the minced chilli and ginger. Keep the flame low.

Add the boiled peas and cook for 5 minutes.

Add sesame seeds, spices, salt, sugar, peanuts. Mix everything well. Cook for couple of minutes.

Mix in the smoked poha. Mix everything well.

Cover and cook for few minutes.

Add the lemon juice and mix well.

Lastly add the raisins, cashews and chopped coriander.

Serve warm.