Put the poha into a sieve. Run water through it. Move the poha around with your hands gently, making sure that it gets wet through. Once the water comes out clean, let the excess water drip. Put it aside and let it soak until needed later.
Heat a skillet/pan on medium low heat. Once hot, add the peanuts. Stir and fry until the peanuts have changed to a golden color. This will take about 3-4 minutes. Do this on medium low heat so the peanuts get nicely toasted and they do not burn.
Add the cumin seeds, fennel seeds, mustard seeds, onion, green chili, curry leaves, spices and salt. Stir and sauté for about 2 minutes.
Add the drained poha and the powdered sugar. Mix well until well combined. Switch off heat and then squeeze the juice of lime.
Serve hot or at room temperature.
