Wash the poha and soy granules under running water in a bowl. Drain the water from the bowl completely. Cover and allow to sit for 15-20 minutes. Meanwhile prep the other ingredients and keep them ready.
Heat the oil in a wok. Add the cumin-mustard seeds. Once they splutter, add the curry leaves and chopped green chillies, broken red chillies, asafoetida and stir for few seconds.
Add peanuts and stir on medium flame for 1-2 minutes until golden brown.
Put in the sliced onions, stir for 1 minute on medium flame. Add a pinch of salt, stir to combine, cover and cook for 5 minutes, until onions are soft.
Add the well drained and rehydrated poha-soya granules mix, along with turmeric, remaining salt and crumbled paneer.
Stir well but gently. Check for salt. Cover and allow to steam for 2-3 minutes. Remove the poha into a serving bowl. Garnish with lemon juice, coriander and grated coconut.
Serve hot with a wedge of lemon