To prepare Khatta Meetha Poha quickly, rinse 1 cup of poha thoroughly 4-5 times, then mix it with salt, sugar, turmeric powder, and lemon juice. In a pan, heat oil, add cumin seeds, curry leaves, and peanuts. Once the peanuts are fried, add chopped onion and tomato, followed by the poha mixture. Cover and simmer for 5 minutes before garnishing with paneer and pomegranate seeds. Serve hot for a comforting breakfast!

Khatta Meetha Poha can be made vegan by omitting the paneer used for garnishing. The dish is primarily made with poha, vegetables, and spices, making it a great option for those following a vegan diet. You can also substitute paneer with tofu for a similar texture.

If you have a nut allergy, you can substitute peanuts in Khatta Meetha Poha with roasted chickpeas or sunflower seeds. These alternatives will add a nice crunch without the risk of allergens, ensuring you can still enjoy this comforting dish.

To store leftover Khatta Meetha Poha, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 2 days. When ready to eat, reheat it in a pan with a splash of water to restore moisture and enjoy it warm.

Khatta Meetha Poha pairs well with a side of yogurt or raita for a refreshing contrast. You can also serve it with a simple cucumber salad or a spicy green chutney to enhance the flavors. These pairings make for a balanced and satisfying meal.