1. Mix together potatoes, refined flour, ghee and salt in a parat. Add sufficient water and knead into dough. Cover with a damp cloth and set aside for 10-15 minutes.
2. Heat sufficient oil in a kadai. Divide dough into small equal portions and roll them into balls. Apply a little oil on the balls and roll them out into small puris or luchis.
3. Deep fry luchis, turning sides, till equally done on both sides, ensuring they do not get coloured. Drain on absorbent paper. Transfer into a serving plate and serve hot.