Drop the rice flakes in a colander over a bowl and wash fast and in very cold water until it runs clear.
Heat up a pan with 1 tbsp of oil, when hot add the peanuts and roast. Then add mustard seeds and let them splutter, add the curry leaves and green chilli cook for few seconds. Occasionally I make Kanda poha for that I simply add finely chopped onions at this stage.
Add the rice flakes and toss them well for each grain to get coated in the tempering, add turmeric, salt and sugar mix well, and cook for 2 minutes.
If the poha looks dry you can add 2 tbsp of water. Garnish with freshly chopped coriander and lemon juice. I also top with Indian spice fried snack "bhujia" and chopped raw onions.