In a pan heat oil, and add 1 tablespoon oil and peanuts to it. Roast on medium heat until they are crunchy. Remove them into another bowl to maintain their crunch. Keep aside. You can skip the roasting step if you are using roasted peanuts.
In the same pan, add the remaining oil. Once hot add the mustard seeds to it.
Once the mustard seeds splutter (pop), add the cumin seeds, hing, and curry leaves. Give it a quick stir.
Stir in the green chilies and chopped cilantro stems (optional but recommend since they add a nice flavor) followed by the onions. Mix well and saute for 1 min.
Next, add the potatoes, green peas, salt, and turmeric. Mix until all is well combined.
Cover and cook on medium-low heat until the potatoes are cooked (approximately 5 mins). Stir intermittently.Test by checking if the potato breaks easily with your spatula which means it's ready.
Give the masala a quick mix and add in the softened poha and roasted peanuts. Mix gently until everything is well combined.
Cover and steam for 3-5 mins or until the poha is heated through. Stir in between to prevent burning.
Open the lid, add cilantro, lemon juice, and mix well. Give it a quick taste and adjust salt if needed.
Easy, delicious, and nutritious Kanda Batata Poha is ready!! Served warm garnished with sev, grated coconut more cilantro, and a lemon wedge on the side. Enjoy with chai (tea) or coffee.