Step 1

Place the peeled and chopped potatoes in the steel insert of the Instant Pot.

Step 2

Add water till the potatoes are submerged. Add 1/2 teaspoon of salt and mix well.

Step 3

Close the lid and set the vent to sealing position.

Step 4

Pressure cook on high for 8 minutes. When the cooking cycle is complete, release pressure by moving the vent to the venting position.

Step 5

Drain the water and mash the potatoes and transfer it into another bowl.

Step 6

Rinse the Instant Pot steel insert and wipe it clean.

Step 7

Add oil in the steel insert of the Instant Pot. Set the Instant Pot to ’Sauté’ mode and adjust to normal.

Step 8

Once the oil is hot, add cumin seeds. When they start to sizzle, add green chilies. Sauté them for about 10 seconds.

Step 9

Add cumin and coriander powder along with salt, turmeric powder and garam masala. Mix well and then immediately add the potatoes along with lime juice and cilantro.

Step 10

Mash using either the back of your spatula or a potato masher until no lumps remain.

Step 11

Flatten the bread slices (one at a time) using a rolling pin.

Step 12

Take about 1.5 tablespoons of the potato stuffing and spread it evenly over a flattened bread slice.

Step 13

Roll the bread slices tightly into a long cylinder. Dab the edges of the bread with water to seal them.

Step 14

Repeat the process with the rest of the bread slices.

Step 15

Set the air fryer at 400°F. Let it preheat for about 5 minutes.

Step 16

Place the rolls inside the basket and let it cook for about 10 minutes at 400°F. Note - depending on the size of your air fryer, 3 to 6 rolls might fit in and you'll have to make it in batches.

Step 17

Serve hot with green chutney or ketchup.