Start first by boiling the potatoes either in regular pressure cooker (4-5 whistles) or instant pot (manual high pressure for 10 mins, followed by quick release). Let them cool down enough to handle, peel them and mash/crumble roughly (it need not be smooth).
In a fry pan, dry roast the cumin, fennel and coriander seeds until toasted and slightly golden (not brown or burnt). Remove into a mortar pestle (or food processor) and coarsely crush/grind.
In the same fry pan, heat oil and once hot add the crushed seeds mix along with the ginger, green chillies and peas. Cover and cook until peas are done on medium low approximately 5 mins stirring intermittently. To fasten this process use boiled green peas.
Add the all the spices - coriander powder, turmeric, amchur powder, red chilli powder, garam masala and salt, mix for few seconds and add the mashed potatoes; mix well until combined.
Finish off with some fresh cilantro leaves. Allow to cool completely before stuffing.