Remove the outer brown crust and soak the bread in water and squeeze out the water.
Add the wet bread to the mashed potatoes.
Finely chop the onions, chillies, coriander, curry leaves and add to the mashed potato.
Knead the potatoes, bread, cumin seeds, salt and chopped items thoroughly.
Make it into small balls and flatten it.
Fry it in the oil till it gets a golden brown colour.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.