Preheat the oven to 180°C.
Boil potato chunks in salted water for 15 minutes until tender, then drain and mash.
Boil carrots and peas in separate pans for a few minutes and drain.
Heat olive oil in a pan and fry cumin seeds, onion, and chillies for 7 minutes.
Stir in salt, ground coriander, and garam masala for one minute.
Add carrots and peas and fry for two minutes.
Incorporate mashed potato and coriander leaves into the vegetable mixture.
Combine flour, oil, salt, and 100ml water in a bowl.
Knead the mixture into a dough for 8 minutes.
Mix a small amount of flour and water to create a paste.
Divide dough into balls and roll into 7.5cm circles with 3mm thickness.
Cut circles in half and form cones using the flour paste.
Fill cones with one tablespoon of mixture and seal with paste.
Bake on a tray for 30 minutes, turning once until lightly browned.
Serve the hot samosas with chutney or ketchup.