In a flat pan, heat 1 tbsp oil and sauté the onions, garlic, ginger and green chillies along with the turmeric powder till the onions turn a slight brown
Add the crushed almonds and oats; mix well and sauté on a low flame for about 2-3 minutes. Season the mix with salt.
Take the mixture off the flame and allow it to cool.
Add the cooled oats mixture to the mashed potato and mix well to combine before shaping it into small ball shapes; keep aside.
In a plate mix the cornflour, all-purpose flour, chilli powder and season it lightly with salt.
Dust the koftas lightly with the flour mixture in order to avoid making it taste doughy.
Heat oil in a flat pan and shallow fry the koftas. Make sure you turn the koftas carefully to avoid breakage.
Drain the fried koftas on a kitchen towel.
Method For sauce
Heat oil in a large wok and add the cubed onions.
Stir fry on high flame for a minute before taking it off the stove.
Next, add the cubed bell peppers to the wok and stir fry for 30 seconds. Remove from the flame and keep aside.
In the same wok (add more oil if necessary), add the dry red chillies, garlic and ginger. Sauté on low heat till the garlic is just starting to brown. The low heat will infuse the oil with maximum flavour from the garlic.
Next, add the red chilli paste and Kashmiri chilli powder, sauté for about 30 seconds and then add all the sauces along with a pinch of sugar. Mix well.
Next add 1 cup water and bring to boil.
Add the dissolved cornflour and stir in to thicken the sauce.
Add the onions and bell peppers and mix well.
Add the koftas and stir without breaking.
Season with salt if necessary.
Take the vessel off the stove and garnish with spring onions.