Boil potatoes, let them cool completely and keep in the refrigerator for few hours before making the patties.
Soak poha in water for a minute or so, drain water and keep aside.
In a pan heat oil, add cumin seeds once they are light brown, add peas and fry a little. Mash peas with a masher or wooden spoon.
Combine all the dry masala powders along with salt and add to peas.
Mash potatoes, and add with peas mash a little more and mix well. Add poha and mix very nicely with potatoes.
Take off the flame, and let the mixture cool.
Meanwhile, take 2-3 tbsp of cornstarch, 1 tbsp of cornmeal and make a slurry using 3-4 tbsp water. If the slurry is thick, add a tbsp of water or if it gets thick add a tsp some cornstarch accordingly. If you want, add few chill flakes to the slurry. Also in another bowl take 1-2 tbsp of cornflour with a pinch of salt for dusting patties.
Mix rest of the cornstarch and cornmeal with breadcrumbs in a bowl/plate, add 1/4 tsp of salt. Please note: You can increase the amount of cornstarch and cornmeal accordingly if you are making a large batch of patties.
Once the mixture is cooled, take a portion of the mixture, form into patties.
Take one patty, dip into the slurry, transfer to the breadcrumbs mixture and coat it well. Press the breadcrumbs mixture nicely on the patty.
Make rest of the patties accordingly and arrange in another plate or tray. When all the patties are done, cover the tray with a cling wrap and keep in the refrigerator for at least 30 minutes (or maximum an hour). It helps to keep the patties firm while frying or grilling.(Please Notes below).
To freeze, store in a ziplock bag or an air-tight container. Do not thaw before use. The moisture will seep into the patties and it will break while frying.
Heat oil in a kadhai or thick bottomed pan and fry the patties, until golden brown. You can shallow fry the patties in a pan with less oil or brush it with oil and grill in oven.
Note: Cornstarch and Cornmeal make the patty extra crisp and also binds the patty together. Dusting the patty keep it from getting extra moist while dipping in the slurry.Dipping the patty in the slurry and then keeping in the refrigerator for setting after coating with breadcrumbs, helps in keeping the coating of the breadcrumbs well intact with the patty.