Stuffed aloo tikki

Boil and mash four potatoes and let them cool completely (they can be boiled the night before and refrigerated).

Add two heaped tablespoons of cornstarch, two teaspoons of bhaja masala, a little under a teaspoon of salt and black pepper; mash well like kneading a dough, breaking any lumps.

Blanch the frozen peas for a minute and drain under cold tap water, draining every drop (boil fresh peas until soft).

Add about half a teaspoon of salt and mash the peas roughly, leaving texture and some whole.

Add a few drops of lemon juice, the chopped green chilli and a teaspoon of bhaja masala; mix.

With oiled palms, take a portion of potato, make a depression, add about a heaped teaspoon of filling and form the cake.

Dust the cakes lightly with cornstarch for a crisp exterior and dust off the excess.

Heat two tablespoons of oil and two of butter; shallow fry the cakes in a single layer on medium heat, turning gently when golden brown, until both sides are well browned.