Take poha/rice flakes in a colander and run it under water to make it soft. Do not soak the poha, it will become mushy. Show it under running water and make sure all of it gets wet, just for 5 seconds. Let it sit, until use
Take onion, tomato, green chilies, curry leaves in a chopper and chop it roughly. Remove this on to a plate. Peel and chop the carrots roughly and run them in the chopper too.
In a kadai, heat oil given under tempering, when it is hot, splutter mustard seeds, next add hing.
Now add the chopped onion-tomato mixture to the oil and saute for a minute. Next add the chopped carrots to this and saute for another minute.
Add tumeric powder, red chili flakes and salt to this and mix well. Next add the paneer cubes to this. We are adding frozen paneer cubes straight from the freezer.
Next add the grated coconut to this, cover and cook for 8-10 minutes in a simmer flame for the veggies to turn tender.
Remove the cover and check, add the softened poha to this and mix well. Now lets us get on to adding crunchy elements to the poha
Heat a tsp of oil in a tadka pan, when it is hot add chana dal, urad dal and peanuts to this. Saute and when the dal turns golden brown add this to the poha. Garnish with fresh coriander leaves and serve hot.