Chop bread into small pieces, about 1.5 cm squares.
Heat ghee in a wok & fry these bread pieces till golden brown. Remove & allow to drain ghee on paper towel.
In the same ghee, roast the vermicelli. Roast in ghee even if you have bought roasted ones or have already roasted them at home. This step is what really gives the taste to this dish. Remove & drain excess ghee on paper towel.
In a pan, heat ghee. When it is hot, add carom seeds, when they splutter add green chilies, turmeric powder & salt. Add peas, & boiled potatoes. Lightly roast them for 2-3 minutes.
Add roasted vermicelli. Cover them with water. Add enough water to allow them to be completely submerged in it. Cover the lid & allow to cook on slow flame.
When only little water is left, add tomato & mix lightly.
Once totally dry, add bread pieces & mix gently. Turn off the flame. Mix in lemon juice & serve hot.