BOIL the russet potato and let cool.
PEEL and mash the potato using a potato masher.
ADD half of the onion and spice mix, chopped green chilies, and cilantro to the mashed potatoes.
MIX everything together really well and let it sit to build the flavors while you prep the plantain.
PEEL just the green top layer of the plantain using a peeler while retaining the fibrous part of the skin.
CUT both ends of the plantain.
SLICE the plantain into thick rectangular slices using a mandolin or a knife and set aside.
PAN FRY the plantain slices until crisp on both sides.
TRANSFER plantain slices to a bowl.
SPRINKLE with chili powder and salt, then toss to coat well.
ASSEMBLE the Potato Samosa Bites by scooping a spoonful of the potato topping on the plantain base.
DRIZZLE with the plum chutney.