In a bowl, combine boiled potatoes, powdered biscuits, besan, salt turmeric powder, chaat masala, coriander leaves and mint leaves.
Heat oil in a pan. Make small balls of the potato mixture and deep fry. Remove on a kitchen paper.
Reduce the oil keeping 3 tbsp in the pan. Fry whole spices with shahi jeera.
Once it splutters, add onion paste and saute till its slightly golden. Add ginger garlic paste and saute till the raw smell goes off
Add tomato puree and cook till oil separates.
Now add add the dry spices and mix sprinkling some water so that the masala don't burn.
Add 1/2 cup water and simmer. Once the gravy is consistent, add Garam masala powder and Kasuri Methi and mix.
Place the koftas in the gravy and switch the flame off.
Garnish with coriander leaves and serve.
