Of flour, salt and water Knead the soft dough that is not sticky and going for sharpening (if necessary add a little flour or water). Shape of pita, cover with a cloth and leave about 1/2 hour. Meanwhile, prepare stuffing as: Slice the onion and fry it in 2 tbsp sunflower oil until lightly tanned all. Add the grated potatoes and pour another 2 tbsp sunflower oil. Stir occasionally. When the potatoes saute, pour 1 cup soup (mushroom or chicken) or water and stew until soft. Add salt, coriander, black pepper and chopped chilli. When the potatoes are fully prepared take off from the heat. Add the finely cut dill and leave to cool. divide dough into 4 balls (the size of a small egg). Roll out a thin crust (1-2 mm), which trim two diagonally. Put part of the filling at one end and turn cone. At the wide end to pinch the dough to close the opening. You can stick with a little water. So prepared cones fry the hot sunflower oil (pan with about 1 cm or sunflower oil in a deep fryer), first put them face to fry base and then tumble them to lie down. Pay them regularly to braised evenly. Can be eaten as hot and cold. Personally, I prefer them warm. Serve them with a sauce of yogurt, garlic and dill.