Mix peas and potato in a bowl. Add dill leaves, green chillies, ginger paste, garam masala powder and salt and mix well. Divide into equal portions and shape into round or heart shaped cutlets.
Mix cornflour with sufficient water and make a thin batter. Dip the cutlets in it and then coat them with breadcrumbs. Cover with clingfilm and keep them in a refrigerator for fifteen minutes.
Heat sufficient oil in a kadai and deep-fry the cutlets on medium heat till golden brown. Drain on absorbent paper. Serve hot.