For the filling, combine diced boiled potatoes with sauteed onions, salt and spices. To make dough, add warm water and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into 1,5-3 mm layer and grease surface with melted margarine. Roll the dough around itself using a rolling stick. Cut lengthwise along the stick wich will result in several layers of strips of dough. Cut strips into apro-ximately 6x8 cm squares. Place potato filling in the center of each square, fold in half, and pinch edges closed with your fingers. Deep-fat fry in hot oil.