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.
Samosa Filling
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.
Garnish
Add cilantro chutney and tamarind chutney to your taste (I add about ¼ 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!
Video
Notes
Recipe Tips for Samosa Chaat Phyllo Cups:
Preheat the skillet for 30-45 seconds. A hot skillet ensures the cumin seeds release their natural oils and the onions and jalapeno release all those delicious juices.
Turn off the heat before you add the ground spices. The residual heat in the skillet is enough to bloom the spices so that you release the natural oils without burning them.
If substituting amchur, add 1 ½ tablespoons lemon or lime juice instead.
Keep the phyllo cups frozen until ready to fill. If the phyllo cups become too warm, the butter between the layers would melt, preventing a delicate, light, flaky texture.
Do not overfill the phyllo cups. You will get the best results if you fill each phyllo cup as even as possible. I fill mine with about 1.5-2 teaspoons of the potato filling.
Serving Size: I account for 3 phyllo cups per person, if there is another appetizer on the menu. As a standalone appetizer, consider 4-5 per person.
Easily double or triple the recipe. This recipe makes 15, but can easily be doubled or tripled to feed a crowd. Use the oven method, as this allows you to bake multiple batches at one time.
Note: The nutrition facts below are my estimates and do not include the garnishes. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.