Go Back

Oats Kofta in Chilli Garlic Sauce

Course: Side Dish
Cuisine: Indo Chinese


For the koftes:

  • 1 ½ cups raw oats
  • 1 large potato
  • 1 medium onion; finely chopped
  • 2 garlic cloves finely chopped/grated
  • ½ inch ginger finely chopped/grated
  • 2 green chilli; finely chopped
  • ¼ tsp turmeric powder
  • 5 raw almonds; finely crushed
  • 2 tbsp cornflour
  • 3 tbsp all purpose flour
  • Salt to season
  • ¼ tsp red chilli powder
  • 6 tbsp vegetable oil; to shallow fry the koftes

For the sauce:

  • 12 medium garlic cloves; finely chopped
  • 1 inch ginger; finely chopped
  • 6 long dry red chilli
  • 1 ½ tbsp red chilli paste
  • ½ tbsp Kashmiri chilli powder
  • 1 tbsp soy sauce
  • 2 tbsp tomato sauce
  • 1 tbsp sweet chilli sauce
  • ½ tsp sugar
  • 1 large onion; cubed
  • 1 yellow bell pepper; cubed
  • 1 tbsp cornflour dissolved in ½ cup cold water
  • Salt to season
  • 3 tbsp vegetable oil
  • 1 spring onion; both white and green part chopped


To prepare the koftes:

  • 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.

To prepare the chilli garlic sauce:

  • Heat oil in a large wok and add the cubed onions. Stir fry on high heat for a minute and remove.
  • Next, add the cubed bell peppers to the wok and stir fry for 30 seconds; remove and keep aside.
  • In the same wok (add more oil if necessary), add the dry red chillies, garlic and ginger. Saute on low heat till the garlic is just starting to brown. (Do this on low heat to infuse the oil with maximum flavour from the garlic).
  • Next, add the red chilli paste and Kashmiri chilli powder, saute for about 30 seconds and then add all the sauces along with a pinch of sugar.
  • Mix well and taste. The measurements given for the sauces must only be a guidance as the taste can vary according to the brands used. So taste and adjust balance of flavours.
  • 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.
  • Finally add the koftes and mix through without breaking. Season with salt if necessary.
  • Remove and garnish with spring onions.
  • Serve warm with fried rice or noodles.