Make the potato dough

• Mash the boiled potatoes until smooth.
• Mix in the cornstarch and salt to form a soft dough.

Cook the butter chicken filling

• Melt the butter in a pan and soften the onion, garlic and ginger.
• Add the chicken and cook until browned.
• Stir in the tomato puree, garam masala, paprika, cumin and chili powder, then pour in the cream and simmer.

Fill and shape the pockets

• Flatten portions of the potato dough into discs.
• Spoon the butter chicken and mozzarella in the centre.
• Fold and seal into pockets.

Fry the pockets

• Heat the oil and fry the pockets until golden and the cheese melts.
• Drain on paper towels and serve.