First lets start with the dough for the samosa outer layer. In a large bowl, combine flour with all the the other ingredients mentioned under "For samosa dough". Mix them thoroughly by crumbling the flour between the palms. Thereby the mixing will be even. If you are able to gather the mixture, then that's the right consistency. If not, add some more oil to bring it to the right consistency.
Now add water little by little to the mixture and make a dough which should be harder than poori dough. I used around ¼ cup of water. Do adjust the water quantity accordingly. Keep the dough covered and leave it to rest for about 30 minutes.
While the dough is resting, we will move on preparing the stuffing. Heat a pan with oil, add the jeera. Once its color starts to change, add the garlic, ginger, green chilli, onion and saute till the onion becomes translucent. Add the red chili powder, turmeric, coriander powder and coriander seeds and saute for 1 minute.
Add the carrot, peas, cashews, salt and saute for a minute. Then add the mashed potato and garam masala, mix thoroughly until the masala gets mixed evenly. Keep stirring for 2 minutes.
Turn off the flame and garnish with coriander leaves and mix. Let the mixture get cooled and come to room temperature.
Now, moving back to the outer layer for the samosa. Start kneading the rested dough on a floured surface, until it feels like a soft dough. Divide it into equal sized balls (medium size). Start rolling them into a circular shape with a rolling pin, without adding flour. Do not roll into thin sheets, the sheets should be thick.
Now cut them into two equal half so you get two equal semi circles. Take one half, make the samosa folding.
Seal the sides of the sheets by applying water while folding. Once you are finished with the samosa cone, stuff the cone with the prepared masala stuffing and seal it nicely.
Heat a frying pan with oil. Once the oil is hot, turn down the flame to low. Oil should not be over hot while frying. Fry the samosas in batches for about 10-12 minutes in low flame. Once they turn into golden brown color, remove from oil using a slotted spoon and drain the excess oil on a tissue paper | paper towel
Enjoy hot with imli chutney, coriander chutney or ketchup.