Dough:
2 C flour
1/8 tsp salt
1 C plain yogurt

Filling:
1 C potatoes, cubed
1 C sweet potato, cubed
1 onion, chopped
1 Tbsp oil
1 clove garlic, minced
1/4 tsp fresh ginger, minced
1 1/2 tsp cumin
2 tsp curry powder
1/8 tsp cayenne 
1/4 tsp salt

1 C frozen peas

Mix flour and salt in a bowl. Add yogurt, and stir well. Begin kneading, adding more flour as needed, and form a ball. Wrap tightly and refrigerate.

Boil potatoes until almost fork-tender. Drain. In a pot over medium heat, combine oil, onion, garlic, ginger, cumin, curry, and salt. Cook until the onion starts to soften, then add the peas and cook until heated. Remove from heat and stir in potatoes.

On a floured surface, divide dough into 12 equal pieces. Roll each piece into a circle, and place 2 Tbsp of filling on each one. Dampen inside edge of dough circle with a wet finger, and fold into a half-moon. Crimp edges with a fork to seal. Place on a greased baking pan, and brush tops sparingly with oil (approximately 1 tsp of oil between all 12 samosas). Bake at 425` for 15 minutes. Flip samosas and reduce temperature to 350` for an additional 15 minutes.

I made my samosas several hours before I planned to serve them. To compensate for reheating, I only cooked them at 350` for 10 minutes before cooling on wire racks. To reheat, I placed the wire rack on a baking sheet, and placed in a 350` oven for an additional 10 minutes just before serving.