For the masala, saute 2 tsp coriander seeds, 2 tsp cumin seeds, 2 tsp fennel seeds, ½ tsp pepper, ½ tsp cloves, 1-inch cinnamon, ½ nutmeg, and 2 bay leaf.
Add 2 tsp chilli powder, ½ tsp turmeric, 2 tsp aamchur, 1 tsp kala namak, pinch hing, 2 tsp sugar, and ½ tsp salt to the mix.
Grind to a fine powder.
Heat oil in a pan. Add in ¼ cup peanut and roast till crunchy. Set aside.
In the same pan, add 1 tbsp mustard, 1 tbsp cumin, ½ tbsp fennel, pinch hing, and a few curry leaves.
Add ¼ tsp turmeric, 2 tbsp sugar, and 1 tsp salt to soaked poha.
Add the tempering to the soaked poha.
Sprinkle ¼ cup milk, coriander, fried peanuts, and Indori Poha Masala to the poha.