Boil the colocasia and potatoes; peel and mash them while still hot Squeeze out the water from the bread.
Mix vegetables, salt, pomegranate powder, spices, channa flour and bread.
Shape into twelve koftas. (Grease your palms with a little ghee to prevent the mixture from sticking).
Leave the koftas to dry for about half an hour; then deep fry them.
Just before serving, pour hot curry over the koftas and sprinkle lemon juice and coriander leaves.