Prepping the Vegan filling:

- Wash and remove soil and dirt if any present from taro
- Place taros in instant pot and add sufficient water
- Add some salt and a bayleaf and a cinnamon stick
- Pressure cook for 5 mins
- Quick steam release
- Drain the water and wash the Taros in cold water
- Peel the Taros
- Wash the instant pot and add some coconut oil to it on Saute mode
- Add some Asafoetida and cumin to hot oil
- Let the cumin sputter before adding some chopped onions
- Add ground black pepper, ginger powder and peeled taro to the mix.
- Use a potato masher to mash the taro and mix all contents thoroughly. Add some extra oil if required.
- Switch off the instant pot and add some dried green mango powder to taste. Dried Green Mango powder will add tanginess to the taste.

Prepping the Samosa dough:

- Mix blanched almond flour, topiaca flour and ginger and some salt in a mixing bowl.
- Add some warm unsweetened coconut milk slowly to the mix to make a dough.
- Cover the dough for 10 mins.

Prepping Samosas:

- Make small balls of the dough and roll it into small tortillas on a parchment paper
- Apply some melted coconut oil at the rim of the tortilla
- Add some vegan filling at the center of the tortillas
- Using the parchment paper start folding the tortillas in triangular shape .
- Press any open edges to seal them with hand and brush the samosa with some melted coconut oil
- Similarly repeat the process for the remaining samosas
- Line the samosas in an air fryer rack on a parchment paper


Air frying Samosa:

- Air fry the samosas at 380 F for 10-12 mins.
- Pause the air fryer after 5 mins
- Flip the samosas and add a fresh coat of melted coconut oil before continuing to air frying for remaining time.