In a large mixing bowl, combine leftover matar or aloo poha, mashed potatoes, garam masala powder, chaat masala powder, hing, turmeric powder and salt to taste to form a soft dough.
Place in airtight container and chill in refrigerator for about 10 to 15 minutes or until you want to fry them.
You can fry them right away too, but chilling them a bit helps in maintaining the structure of the cutlet and prevents them from breaking apart.

A few minutes before serving, remove dough from fridge. Make round cutlet or patty shapes.
Make rice flour slurry by mixing rice flour with some water to make a medium thin batter. Keep aside. If needed, add some salt and pepper to it.
Arrange an assembly line of rice flour slurry and suji/cornmeal in two bowls. Make flat 2-inch cutlets of the potato-poha dough.

Dip these cutlets first in rice flour slurry/batter and then in cornmeal/suji bowl to coat completely.
Heat oil for shallow frying and once hot, shallow fry on medium high heat until golden brown and crisp on both sides.

Remove onto absorbent paper-lined plates and serve hot, crispy matar poha cutlets with ketchup, green chutney or tamarind chutney along with some hot chai/coffee!
Enjoy and Happy Cooking!