• 30
    Prep Time
  • 25
    Cook Time
  • 21

Nutritional Information

Per Samosa: 90 calories, 1g fat (0g sat. fat), <5mg cholesterol, 17g carbohydrate, 125mg sodium, 1g fiber, 3g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Indian Samosas


  • 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


  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.