Wash poha thoroughly. Drain and set aside. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, turmeric powder and peanuts and mix well.
Add curry leaves, green chillies and onions. Mix and sauté till onions are translucent.Add salt to poha and add to the pan.
Mix well, cover and cook for four to five minutes. Sprinkle sufficient water to keep the poha moist. Remove from heat and transfer into a bowl.
Divide the poha mixture into small equal portions and shape into balls.Heat sufficient oil in a kadai.
Coat the balls with breadcrumbs and deep-fry till golden. Drain on absorbent paper. Serve hot.