Place refined flour in a bowl, add ghee and salt and sufficient water and knead into a stiff dough. Cover with a damp cloth and rest for 10 to 15 minutes. Divide into 8 portions and shape into balls. Heat sufficient oil in a kadai. Crush peanuts and put in a bowl. Add potatoes, 2 tsps Sichuan sauce and a little salt and mix. Apply a little oil to the dough balls and roll into oval shaped puris. Halve them horizontally.
Dampen the edges with water. Place one half over the fingers of your left hand with the straight edge resting over your forefinger. Fold over one end of the straight edge and bring it to the middle. Now fold over the other end and bring it to the middle to rest over the first end to make a seam.
Press gently to seal the seam. Now you will get a cone. Open out the cone and make a small pleat directly opposite the seam and press gently. Fill the cone with the prepared stuffing. Bring together the seam and the pleat and gently press the entire open end of the cone. Slide the samosas into the hot oil and deep fry on medium heat till golden and crisp. Drain on absorbent paper. Serve hot with Sichuan sauce.