Cut the green chilies in small pieces.

Put the thin pohas in a mixing bowl.

Sprinkle half-cup water on it.

Add coconut and peanuts.

Add lemon juice, sugar and salt

Heat oil in a pan and add mustard seeds to it.

After the seeds crackle, add chilies.

Pour this oil (tadka) on the pohas.

Mix well.

Garnish it with coriander leaves.

Keep the poha in a container with a tight lid for about half an hour to ensure they become soft before serving.