Blanch the broccoli florets in a pot of boiling water for 5 minutes, then rinse under cold water. Drain well. Pulse the broccoli in a food processor for few seconds.
In a bowl add mashed potatoes, broccoli, cheese, rice flour, red chili powder, garam masala, serrano, dry mango powder, salt and stir together. Cover and refrigerate for an hour
Scoop equal amounts of the mixture by hand or with an ice cream scoop and gently press between your hands into a firm ball. Deep fry till golden brown.
Curry
Roast the onions in a sauté pan over medium heat and cook until soft. Keep aside to cool. In a blender add the onion mixture and blend to make a smooth paste with a little water.
In a deep pan add oil. Once hot add onion paste, ginger garlic paste and cook till the raw smell of the ginger and garlic disappears. Add tomato puree along with coriander powder, red chili powder, turmeric, garam masala and stir well.
Add water as desired and bring it to boil. Let it simmer for 10 minutes. Take the pan off the stove, add yogurt. Put the pan back on the stove and cook for 3-4 minutes. Gently add the koftas to the gravy and cook for 3-4 minutes.