Use thick poha for better texture and wash it just until damp rather than soaking it, which makes it mushy. Including onion, peas, potatoes, and peanuts covers carbohydrate, protein, and fibre adequately. Adding a squeeze of lemon after cooking provides vitamin C, which improves absorption of iron from the poha and peanuts.
For higher protein, add beaten egg scrambled in at the end, or serve alongside a small bowl of curd. A portion of around 200 grams cooked provides approximately 350 calories and 8 grams of protein along with B vitamins from the flattened rice.