Instant Pot: Place trivet in inner pot. Pour 1 cup water and place potatoes on the trivet. Close the lid (sealing position) and pressure cook for 6 mins at HIGH pressure. If using russet potato, increase time to 8-10 mins, depending on size.
Microwave: Poke potatoes with a fork. In a microwave-safe bowl, add potatoes and fill the bowl halfway through with water. Cook potatoes using the 'Potatoes preset', or for 7 mins at HIGH temperature. Check for doneness. If still not done, microwave for another 2 mins.
When potatoes are cool enough to handle, peel and mash them. Keep aside.
Heat a non-stick pan on medium-high heat (takes 30-45 seconds). Add oil and cumin seeds.
When cumin seeds begin to sizzle, add chopped onion and jalapeno. Saute for 2-3 minutes.
Stir in finely chopped ginger and spices, including salt, coriander, garam masala, red chili powder and amchur, and turn off the heat. The residual heat is enough to bloom the spices and ginger.
Add mashed potatoes and mix everything to combine. Add thawed peas and chopped cilantro. Add Chaat Masala. Mix well and set aside.
Fill Chaat Cups
Remove the phyllo cups from the freezer. Fill each cup with about 1.5-2 teaspoons of the samosa filling. Cook them with one of the following three ways until the phyllo chaat cups are golden brown:
Oven: Place the cups on a lined baking sheet. Bake in a pre-heated oven at 350°F for 8 mins.
Air Fryer: Spread them in the fryer basket and bake at 350°F for 5-6 mins.
Crisplid: Place the tall trivet in the Instant Pot or Multipot's inner pot. Place the mesh basket and spread chaat cups on that. Place the Crisplid and set to 360°F for 8 mins.
Add cilantro chutney and tamarind chutney to your taste (I add about 1/4 teaspoon of both in each chaat cup).
Sprinkle thin sev and chopped cilantro. Top with a few pomegranate seeds. Even though this is optional, it adds a great sweet and tart touch to the samosa chaat cups. Enjoy!