Instant Pot: Place trivet in the inner pot. Pour 1 cup water and place potatoes on the trivet. Close the lid (sealing position), and pressure cook for 5 mins at HIGH pressure. If using russet potato, increase time to 7 mins.
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. Turn off the heat.
Add finely chopped ginger and spices, including salt, coriander, garam masala, red chili powder, amchur. Stir everything. The residual heat from the onions is enough to bloom the spices and ginger.
Add mashed potatoes and mix everything to combine. Add thawed peas and chopped cilantro. Mix well and set aside.
Stuff and Bake Jalapeños
Wash and dry jalapeños peppers. Cut off the stem end, then cut in half lengthwise. Using a spoon, scrap-off the seeds and membrane in each.
Toss them in a teaspoon of avocado (or olive) oil, and a few dashes of salt and pepper.
Fill each jalapeño half with 2-2.5 teaspoons of samosa filling and bake them using one of the following three ways:
Air Fryer: Brush the fry basket with avocado oil, or spray with a cooking spray lightly. Place the stuffed jalapeños in the basket leaving a little space between each. Cook at 400°F for 8 minutes. After 8 mins, the jalapeño will be al dente in texture, which means, they'll have a little crunch. If you like them softer, increase air frying time to 10 mins.
Crisplid: Brush the mesh basket with oil or spray with cooking spray. Place trivet in the inner steel pot of Instant Pot or Multipot, then place the mesh basket on that. Place the stuffed jalapeños in the basket leaving a little space between each. Cook at 400°F for 10 minutes.
Oven: Line a baking sheet with aluminum foil (the heat transferred from the aluminum foil helps the peppers cook faster). Place the stuffed jalapeños leaving a little space between each. Bake at 400°F for 10-12 minutes.
Garnish each stuffed jalapeño with about 1/4 teaspoon each of cilantro and tamarind chutney! These Samosa Stuffed jalapeño poppers are best served warm.
Scrape off the seeds and membrane in each pepper. This will tone down the spice factor in the peppers and allow you to taste more of the samosa filling. And don't forget to wear gloves!
Bake to your desired tenderness. I really enjoy these spicy peppers al dente, or with a bit of crunch still left in the peppers. If you like your jalapenos soft, simply add 1-2 minutes to the baking method.
Serve warm. Jalapenos taste best when they are still slightly warm, so bake these just before your guests arrive, garnish and transfer to a serving platter.
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.