Heat a heavy bottomed pan and dry roast vermicelli on medium flame for 2-3 minutes.

Boil water in another pan.

Add a teaspoon of oil to the boiling water and then add the roasted vermicelli.

Cook for 2 minutes or until 90% cooked.

Drain the cooked vermicelli and keep aside, fluffing with a fork to separate.

Heat a heavy bottomed pan with oil.

Add cinnamon, cloves, and cardamom and saute for a minute.

Add chopped onion and saute until translucent.

Add ginger garlic paste and saute until raw smell goes.

Add chopped tomatoes and cook until mushy.

Add mint leaves and saute for a minute.

Add chopped carrot and green peas and saute for a minute.

Add required water, salt, garam masala powder, and chilli powder.

Mix well and cook covered until water evaporates and veggies are cooked.

Tear the bread slices into pieces and add to it.

Saute for a minute until everything is combined.

Add the cooked vermicelli and gently mix with fork.

Cook for 2-3 minutes in medium flame.

Serve hot with Tomato Onion Cucumber Raita.