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.