In a medium bowl, mix flour, salt, kalonji and oil until the mixture resembles fine breadcrumbs. Pour in water to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.

Boil potatoes until soft, take them out of the boiling water and allow them to cool. Peel the skin and dice the potatoes into small pieces. Add all spices, green chilies, cilantro and green onions. Mix thoroughly.

Divide dough into 15 equal portions. Roll portions into balls. Roll the balls into 6-inch circles. Cut each circle in half. Form semicircles into cones. Fill cones with equal portions of the potato mixture. Dampen top and bottom edges of cones, and pinch to seal. Heat oil in a large deep skillet. Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm with yogurt or cilantro sauce.