Soak poha in water to cover for 3-4 minutes, until softened. Drain.
Heat oil. Add cumin seed, curry leaves and chiles.
Once the cumin starts to change color, add onion and saute until softened.
Add cumin-corainder powder, turmeric and poha.
Stir fry until poha is well coated with the spices.
Add carrots and peas, fenugreek and mint. Cook for 2 minutes.
Add lemon juice and salt. Stir to combine.