Steam the mustard greens or spinach until wilted. Set aside.
Boil the potatoes until cooked through. Mash and set aside.
Heat the oil until it is sizzle-hot. Add the cumin seeds. When they darken a few shades, add the green onions, garlic and jalapeno slices. Now add the masala. Sauté until the garlic is golden-brown.
Add the peas, ginger powder, mango powder and salt and pepper. Cook until the peas are heated through.
Dump the pan's contents into a large bowl and combine with the mashed potatoes, chickpea flour and wilted greens.
Form this batter into 2-inch size balls. (A little larger than a golf ball). Smash it into a patty. Put the breadcrumbs or white poppy seeds in a small bowl and hold the patty over the bowl while sprinkling both sides of it for a coating.
Spray a skillet with oil (or use a dab of oil). Place the patties in pan (we do ours one at a time) and spray more oil on the top of the patty. Alternately you can use dabs of oil. Fry each side until golden brown. Done.