Dry roast dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, and cinnamon until fragrant.

Let them cool down, then grind into a fine powder. Mix in dried mango powder, black salt, and dried mint leaves. Store in an airtight container.

Rinse flattened rice (poha) under running water until it becomes soft. Drain excess water and set aside.

In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.

Add finely chopped green chilies, onions, and diced potatoes. Sauté until onions turn translucent and potatoes are cooked through.

Add the washed and drained poha to the pan. Mix well to combine with the onion-potato mixture.

Sprinkle turmeric powder and salt over the poha. Stir gently to ensure even distribution of spices.

Sprinkle 2-3 teaspoons of homemade Indori Poha Masala over the poha. Mix thoroughly to coat the poha with the masala.

Add roasted peanuts and chopped coriander leaves. Squeeze fresh lemon juice over the poha for a tangy kick. Mix well and serve hot.