Easy Aburaage Samosa
Instead of pastry, use aburaage and just bake it in the oven instead of deep-frying it. This makes a much easier and healthier samosa. People who have tried it have told me that the aburaage makes the samosas much tastier.
- ½ cup frozen peas
- 4 sheets aburaage (refer to ‘How to handle deep-fried tofu’)
- 2 teaspoons neutral oil
- ½ onion (about 90g/3oz), chopped 2 teaspoons curry powder
- 2 large potatoes (about 600g/21oz)
- 1 teaspoon sea salt
- 4 tablespoons egg-free soy mayonnaise
- Preheat the oven to 200°C (400°F).
- Pour boiling water over frozen peas. Set aside.
- Boil the aburaage in water for 1 or 2 minutes to get rid of excess oil from the aburaage. This will not only remove oil but also any unwanted smell from old oil and let the seasoning soak better.
- Drain and cool the aburaage with water.
- Place the aburaage on a cutting board and flatten it with a rolling pin. This makes it easier to open the aburaage as a pouch.
- Cut the aburaage in half.
- Carefully open up the aburaage from the cut side to make pouches, then turn pouches inside out. Set aside.
- Place the oil and onion in a small frying pan and fry until slightly transparent; add curry powder and cook for 2 minutes then add frozen peas and cook for 2 minutes. Set aside.
- Boil the potato with a pinch of salt (extra). Mash the potato, add the salt, mayonnaise, fried onion mixture and mix well.
- Divide the potato mixture into 8 portions. Place the mixture into a pocket and shape into a triangle.
- Bake in the oven for 10 minutes.
Tip: Serve with raita or chutney. For a vegetarian option, you can use whole egg mayonnaise or Japanese mayonnaise.
This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!
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