Heat 2 tbsps oil in a non-stick pan, add ½ tsp cumin seeds and onion and saute till soft. Add 2 tbsps gram flour and continue to saute till raw smells disappear. Put this mixture into a mixing bowl.
Add mashed potatoes, corn kernels, green chillies and salt and mix well.
Heat 2 tbsps oil in the pan. Grease your palms, take some mixture and wrap it around a satay stick. Similarly prepare more such koftas. Place them in the pan and cook, rotating the satay sticks for even cooking.
Mix yogurt, 1 tbsp gram flour, ¼ tsp turmeric powder, ½ tsp red chilli powder and salt in a bowl. Add ginger-garlic paste and 1 cup water and whisk till smooth.
Heat 2 tbsps oil in a deep pan, add ¼ tsp cumin seeds, ½ tsp mustard seeds and let them splutter. Add broken red chillies and yogurt-gram flour mixture and mix.
When the koftas are golden all around, gently remove the satay sticks.
Sprinkle a little water over rice in a bowl and heat in a microwave oven.
Chop a few fresh coriander sprigs and add to the kadhi and cook, stirring till it thickens.
When the rice is well heated, transfer it into a serving dish. Place the koftas over it. Pour the kadhi over and serve hot garnished with green and red capsicum strips.