Take the thick poha in a thin hole sieve and wash it under running water. Make sure that all the grains get wet properly. Keep the washed poha aside in the sieve.
Heat 1 tbsp oil in a heavy bottom pan and then add black mustard seeds, fennel seeds, green chili and curry leaves. Lower the heat and saute for few seconds till black mustard seeds splutter.
Now add peanuts to it and saute further on medium heat till they get slightly crisp.
Add onions to the pan. Saute on medium high heat till they get transluscent or slightly pink for about 2-3 minutes.
Add potatoes, turmeric, red chilli powder, salt and sugar to it. Mix well. Cover and cook till potatoes are soft, for about 5-7 minutes.
Now run the already washed and damp poha or flattened rice through running water now.
Add the poha to the pan. Gently mix it with all the other ingredients with spatula.
Cover with the lid.
Switch off the gas and let stand for 2-3 minutes.
Remove the lid. Garnish it heavily with coriander leaves, Indori Sev or any other namkeen and most importantly RAW ONIONS. Squeeze some fresh lemon juice and serve it warm.