Rinse the barnyard millets under running water, in a strainer till the water runs clear. Pressure cook for 3 whistles and let the pressure come down naturally.

Once cool fluff the millets with a fork.

Powder the bread slices and set aside.

Blanch the palak leaves and make a puree with chillies, coriander leaves and ginger garlic.

Pulse the boiled veggies too in the mixer.

Mix the millets, veggies, palak puree, potatoes, the chilli powder, garam masala, amchur powder, salt and mix.

Add half the bread crumbs and mix. In case you need to add the rest of the bread crumbs. Do not knead a lot but you should get a stiff dough.

Apply oil to your palms and make lemon sides balls then flatten them.

Dredge them in rava or bread crumbs.

Shallow fry on a non-stick skillet with a drizzle of oil till reddish on both the sides.

Serve hot with ketchup or chutney of your choice.