1.
For bread Koftas - remove the crust from all the bread slices.
2.
Crumble the bread slices in a bowl, add the boiled potato, curd, both flours, green chilli, baking soda, salt and mix well.
3.
Roll them into small balls and deep fry a few at a time in hot oil till they are golden brown in colour from all the sides.
4.
Keep aside.
5.
For pumpkin paste - combine the pumpkin with one cup of water in a deep non stick wok and cook on a medium flame for 8 to 10 minutes or till the pumpkin is soft.
6.
Allow the mixture to cool completely and blend in a mixer to a smooth Puree and keep aside.
7.
Heat 2 tbsp oil in a non stick wok at the cumin seeds, turmeric powder, coriander powder, chilli powder, 2 tbsp of water and salt on a medium flame for 1 minute.
8.
Add the fresh curd and tomato pulp mix well and cook on a medium flame for 2 minutes while stirring occasionally.
9.
Now add the pumpkin paste ¼ cup of water, salt mix well and cook on a medium flame for 2 to 3 minutes.
10.
Just before serving the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes. serve immediately.
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