Aloo Samosas

500 g Yukon Gold potatoes (about 2 large)
1 1/2 Tbsp ghee
3/4 tsp cumin seeds
1/3 c minced onion
1 green chile, minced
1 1/2 tsp grated ginger
3/4 c green peas
1 1/2 tsp kosher salt
3/4 tsp coriander powder
3/4 tsp amchur powder
1/2 tsp Kashmiri chile powder
1/4 tsp cumin powder
1/8 tsp ground cardamom
1/8 tsp ground cloves
6 uncooked tortillas, cut lengthwise into thirds
1 Tbsp each flour and water
Cooking spray or vegetable oil

Steam potatoes by placing whole scrubbed potatoes on a trivet in the Instant Pot with 1 cup of water and cooking 12 minutes on HIGH. When cool enough to handle, remove skins and roughly mash.

In a large skillet, heat ghee over medium-high heat. Cook cumin seeds until fragrant. Add onion; when softened and beginning to brown, add ginger and green chile. Cook a moment, then add peas. Reduce heat to medium; cook 5 minutes or until done. Add mashed potatoes. Sprinkle evenly with spices; stir to mix.

Stir flour and water together in a small bowl to make a slurry. Fold a tortilla piece into a cone shape, sealing with slurry. Fill with a tablespoon of filling; don't overfill. Fold into a triangle shape; seal with slurry.

Brush with oil (cooking spray does not work well). Cook in an air fryer for 12 minutes or until browned. Serve with coriander and tamarind chutneys. Makes 18 samosas.