For bread Koftas - remove the crust from all the bread slices .
Crumble the bread slices in a bowl, add the boiled potato, curd, both flours, green chilli, baking soda, salt and mix well .
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 .
keep aside .
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 .
Allow the mixture to cool completely and blend in a mixer to a smooth Puree and keep aside .
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 .
Add the fresh curd and tomato pulp mix well and cook on a medium flame for 2 minutes while stirring occasionally.
Now add the pumpkin paste ¼ cup of water, salt mix well and cook on a medium flame for 2 to 3 minutes.
Just before serving the bread koftas, mix lightly and cook on a medium flame for 1 to 2 minutes. serve immediately .
