01 -
Start the Instant Pot on sauté setting then add oil. Once hot, add cumin seeds and coriander seeds, cooking for 30 seconds until they darken significantly. Add onion, green chili, cashews and a pinch of salt, cooking for 2 minutes while stirring occasionally.
02 -
Add turmeric, ground cumin, ground coriander, ginger, garlic powder and chaat masala, stirring to combine. Incorporate potatoes, salt, and water, mixing thoroughly to deglaze the pot.
03 -
Cancel the sauté function. Lock the lid, set pressure knob to sealing, and cook on high pressure for 5 minutes (6 minutes for larger potato cubes). Once done, allow natural pressure release for 5 minutes before carefully venting remaining pressure.
04 -
Open the lid and partially mash the potatoes. Add peas, cilantro, mint, and lemon juice, mixing well. Adjust seasoning to taste, then remove from the hot pot and let cool for 10 minutes.
05 -
Thaw puff pastry on counter for 15-20 minutes. On a lightly floured surface, roll out the sheet on parchment paper until at least doubled in size. Transfer to a baking sheet.
06 -
Spread potato mixture onto one half of the puff pastry, leaving a 1.3 cm border. Optionally top with baby greens or a drizzle of chutney. Fold the empty half over the filling. Brush water along the edges and seal with a fork.
07 -
Cut a few small vents in the top of the pastry. Bake at 205°C for 18-22 minutes until golden brown.
08 -
Remove from oven and let cool for 5 minutes. Slice with a sharp knife and serve with chutneys of choice such as tamarind date chutney, mango chutney, or barbecue sauce.