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1. Place flour in Hobart bowl with dough hook attachment; add kosher salt, nigella seeds and baking powder.
Add cold water and ¾ cup canola oil; incorporate on speed 1. Mix dough for 3 minutes or until smooth. Remove; oil. Rest for at least 30 minutes.
2. On floured surface, roll dough into two ropes, about 18 inches long; cut into 12 equal pieces. Form each piece into ball; flatten into disk. Roll out each disk into 6-inch round, dusting often with flour. Cut each round into quarters.
3. Heat pan on high. Add Thai chilies, cumin seeds and cloves; toast for 45 seconds. Remove; grind in spice
grinder. Set aside.
4. Heat ¼ cup canola oil in large saute pan over medium-high heat. Add ginger and serrano chilies; saute for
30 seconds. Add caramelized onion, jackfruit and chickpeas. Cook for 3 minutes. Add chili/cumin/clove mix; cook for 1 minute.
5. Remove from heat; add mashed potatoes, sea salt, lemon juice and cilantro.
6. Make slurry with cornstarch and water. Preheat nonstick frying pan over medium-low heat. Working in batches, heat dough until slightly crusty, about 30 seconds per side (do not brown). Brush half rounded edge of dough with cornstarch mixture. Bring corners together; pinch straight sides to form seam. Spoon about 2 T. filling into cone. Brush top edges with cornstarch mixture; pinch together to enclose filling.
7. Place samosas, a few at a time, in fryer at 350°F; turning often, fry until golden, 3-5 minutes. Drain. Keep warm in 250°F oven until ready to serve.