Procedure

1. In the bowl of a mixer fitted with the paddle attachment, combine the two flours and the oil. Mix until well blended.
2. Add the water. Mix at low speed until a dough forms.
3. Remove the dough from the mixer and knead it until smooth.
4. Rub the dough lightly with oil to keep a skin from forming, wrap in plastic, and let rest 30 minutes.
5. Divide the dough into 24 equal pieces, about ⅔ oz (20 g) each. Roll each piece into a ball.
6. Roll out each ball of dough into a circle 4 in. (10 cm) in diameter. Cut the circles in half to make two semicircles.
7. Moisten one half of the cut edge of a semicircle with water, then shape the dough into a cone. Move the moistened edge to overlap the other half of the cut edge and press together to seal.
8. Fill the cone with about ⅓ oz (10 g) potato filling.
9. Moisten the inside of the open end of the filled cone with water, then press the edges of the dough together in a flat seam. Seal the seam by pressing with a fork.
10. Repeat with the remaining dough and filling.
11. Deep-fry at 350°F (175°C) until browned.
12. Serve warm. Offer them plain or with Cucumber Raita as a dip.