Boil and mash the potatoes until smooth. In a pan, heat a drizzle of oil and add cumin and fennel seeds, letting them sizzle. Stir in ginger, green chili, and Asafoetida for about 30 seconds, then combine with the mashed potatoes, peas, and spices, cooking for 1-2 minutes. Allow the filling to cool before stuffing.

Carefully slice the jalapeños in half lengthwise and remove the seeds.

Generously fill each jalapeño half with the cooled potato mixture and top each with cheddar cheese.

Place the stuffed jalapeños in the air fryer basket and cook at 370°F for 7-8 minutes until golden brown.

Alternatively, arrange the poppers on a baking sheet and bake at 400°F for 10-12 minutes until cooked through.

Drizzle with tamarind and mint cilantro chutneys and add candy eyeballs for a festive touch.