Start by measuring the desired quantity of thick poha in a wide bowl.
Add water until the poha is completely submerged. Gently rinse the poha with your fingers, allowing the water to flow through the flakes. Move your fingers through the poha to ensure all the flakes come into contact with water.
Gently drain the water completely. Repeat it 2-3 times.
Keep it aside for 5-10 minutes. Do not skip this step.
Heat oil in a pan. When hot, add chopped potato. On medium flame, cook till nearly done. Remove on a plate.
In the same hot oil, add peanuts. Saute for 5 seconds. Add mustard seeds, and cumin seeds and let them crackle.
Add chopped green chilies and curry leaves. Let the leaves turn crisp. Next, add hing.
Now, add the chopped onion. On medium flame, saute till soft/translucent.
Add coriander leaves and mix well.
Add turmeric powder and saute for a few seconds. Add the fried potatoes and mix. Add the softened poha and gently mix.
Next, add salt and sugar. Mix well.
Add the remaining coriander leaves. Give a good mix.
Splash little water on the poha and cover the pan for 5 minutes on low flame. Turn off the flame and mix well.
Maharashtrian Poha is ready to serve.