Rinse the poha in a colander under running water for 30 seconds, then let it soak in a bowl of lukewarm water for 3‑4 minutes until softened but not mushy; drain completely and set aside.

Boil the potato until fork‑tender, peel, and mash it finely in a large mixing bowl; add a pinch of salt and 1 tbsp lemon juice to brighten the flavor.

Finely chop coriander, green chilies, and grate the ginger; keep these aromatics ready for the tempering step.

Heat a heavy‑bottomed pan on medium flame. Add 2 tbsp oil, then sprinkle mustard seeds and cumin seeds; wait until they crackle (≈10 seconds).

Add a pinch of asafoetida, followed by grated ginger and chopped green chilies; sauté on medium flame for 1 minute until the raw aroma fades and the oil begins to separate.

Stir in turmeric powder and red chili powder; fry for another 30 seconds, ensuring the spices do not burn.

Transfer the tempered spice mixture into the bowl containing mashed potato; add the soaked poha, chopped coriander, and the remaining salt. Mix gently with clean hands until everything is uniformly combined and the poha is lightly coated.

Let the mixture rest for 2 minutes; this allows the poha to absorb the flavors. Then, with wet hands, shape the mixture into round balls about 2‑3 cm in diameter (≈2‑3 vadas per serving).

If the mixture feels too dry, sprinkle a teaspoon of water and re‑mix; if too wet, add a tablespoon of poha and blend.

Heat oil in a deep‑fat frying pan on high flame until a small piece of poha sizzles and rises to the surface within 5‑6 seconds (oil temperature ~180°C).

Gently slide 4‑5 vadas into the oil; fry on high flame for 2‑3 minutes, turning occasionally, until they turn a uniform deep golden brown and emit a crisp, fragrant sound.

Using a slotted spoon, remove the vadas and drain on paper towels; sprinkle a pinch of salt while still hot for an extra flavor lift.

Arrange the hot Poha Vadas on a serving platter; garnish with a few fresh coriander leaves and a wedge of lemon on the side.

Serve immediately with traditional coconut chutney or a tangy tamarind-date sauce for an authentic Maharashtrian experience.