Using the paddle attachment on a stand mixer, mix flour and oil. Then as the mixer is running, slowly pour in water until the mixture is crumbly but not coming together. The crumble should be shaggy and not bigger than the size of peas.

Knead the crumble together to form a dough and wrap in plastic wrap. Set aside.

Take turmeric, bay leaf, cumin, cayenne pepper, black pepper, coriander seeds, cinnamon, cardamom, and clove, and grind in a spice grinder. Set aside.

Sauté the onions and ginger (and garlic if adding) until onions are translucent.

Add spices and salt. Stir until spices and onions are mixed well.

Add the onions and mashed potatoes in a big bowl and mix together. Add salt as needed.

Mix 1 Tbsp. all-purpose flour with 1/4-1/3 cup of water in a small bowl. It should be soupy.

Tear off an inch diameter sized ball from the dough and form into a ball. Feed through a pasta machine and roll into about a 2-inch wide strip and quite thin. If using a Kitchen Aid mixer attachment, rolling out to thickness number 6 works well.

Take the right end of the strip and cut to a straight edge.

Fold the top right corner down so that it meets the opposite edge and the opposite corner is overhanging. Now fold up. It should look like a triangle with a little bit of a flap on the left.

Cut about 2 inches beyond the leftmost corner.

Place the cone in your hand and stuff it with the potato mixture. Use your finger to help stuff it, but do not over-stuff. It does not need to be bulging or it may explode when frying.

Dip your finger in the flour/water mixture and wet the flap. Wrap it around to close and form a triangle.

Heat frying oil to 375°F. Fry until light brown, about 2 minutes on each side. Take out on to a cooling rack with paper towels.

Serve with your favorite sauce or chutney.