INGREDIENTS

• 1 cup Hungry Jack® Mashed Potato Flakes
• 2-1/2 cups all-purpose flour, plus more for shaping
• 1/2 teaspoon garlic salt
• 1 cup plain yogurt
• 1 teaspoon granulated sugar
• 1 teaspoon cider vinegar
• 1 tablespoon canola or olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon mustard seeds
• 1 teaspoon coriander
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne
• 1-1/2 cups frozen peas

INSTRUCTIONS

1. Mix flour and garlic salt in a medium bowl. Stir in yogurt to make a smooth dough. Cover and refrigerate while preparing filling.
2. Stir together potatoes, 1 cup hot tap water, sugar and vinegar in a large bowl.
3. Heat oil in a skillet over medium heat; add onion and next 7 ingredients (garlic through cayenne). Cook and stir until onion is softened, about five minutes.
4. Combine onion mixture with potatoes and peas.
5. Preheat oven to 425°F. Coat a baking sheet with cooking spray or line with parchment paper.
6. Divide dough into 21 pieces. With lightly floured hands, roll into balls; flatten to 3-1/2 inch diameter circles on a floured surface. Place 1-1/2 tablespoons filling on one side of dough; brush edges of dough with water. Fold to make a half circle. Set on baking sheet and press edges tightly closed with a fork.
7. Bake 15 minutes. Reduce oven temperature to 375°F. Turn samosas over and bake additional 10 minutes.