1. Pressure cook chickpea and potato together until soft and done(about 6-8 whistles in my cooker, but varies from one cooker to another). Set aside and let it cool.
2. Drain the water and add spice powders, coriander leaves and salt.
3. Dry grind bread slices coarsely and add half of it to chickpea mixture and spread the rest in a plate.
4. Mash the mixture with your hand well.
5. Form balls, flatten, coat both sides with bread crumbs.
6. Heat 1 tsp of oil in a flat non stick pan.
7. Place cutlets, drizzle a few drops of oil around the corners and shallow fry on one side for about 3-4 minutes or til golden brown on low flame.
8. Flip them around, drizzle few drops of oil and fry till golden brown for 3 minutes(on low flame).
9. Serve with ketchup.

Courtesy: http://spicesetc.blogspot.com/