Boil the potato, mash and keep aside.
In a flat pan, heat 1 tbsp oil and saute the onions, garlic, ginger and green chillies along with the turmeric powder till the onions are lightly browned.
Add the crushed almonds and oats; mix well and saute on low heat for about 2-3 minutes. Season with salt.
Remove from heat and allow to cool.
Add the cooled oats mixture to the mashed potato and mix well to combine.
Shape into small koftes; keep aside.
In a plate, mix the cornflour, all purpose flour, chilli powder and season lightly with salt.
Coat the koftes lightly with the flour mixture (it should be a light dusting on the koftes; excess flour will affect the taste of the koftes making it taste doughy).
Heat the remaining oil in a flat pan and shallow fry the koftes; make sure you turn the koftes carefully to avoid breakage.
Drain on a kitchen towel.