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Learn how to make samosa patti.To make samosa patti, combine the plain flour, oil and salt in a deep bowl and knead into a firm dough using approx. ¼ cup of water. Divide the dough into 10 equal portions. Roll a portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling. Keep aside. Roll 1 more portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling and spread ¼ tsp of oil evenly over it and sprinkle little plain flour. Put the rolled portion over the dusted circle and roll again into a 200 mm. (8”) diameter circle. Heat a non-stick tava (griddle) and cook it on a medium flame for 30 seconds on each side. Place it on a clean, dry surface and cut 12. 5mm. (1/2”) from both the ends and then cut into three equal long strips of 50 mm. (2”) each to get 6 strips when separated. Repeat steps 3 to 7 to make 24 more samosa pattis. Store in freezer bag and use as required.In this recipe, we show you how to make and store homemade samosa patti. You have to make a dough and roll and cook it for only 30 seconds on each side because it is meant to be undercooked. If you overcook it, you cannot make good samosas with it later. Once done, you can cool and store them in an airtight Ziploc bag in the freezer for around 2 months. You can mix up a tasty filling, stuff it into the samosa patti for samosa and deep-fry to instantly make yummy snacks like Hariyali Samosa or Spring Rolls.You can even come up with your own interesting creations using homemade samosa sheet. We know people who deep-fry strips of patti and use it to make a chaat; toss it up with sauces and veggies like an instant pasta; or sauté patti strips with veggies and masalas to make a quick-fix South Indian kotthu parotta! Basically, the uses are bound only by your imagination.Tips for homemade samosa patti. 1. Before each use, remove the number of pattis you need and let them thaw at room temperature before using. If you attempt to use the frozen stuff directly, they will crack and break when you fold. 2. Also ensure that your freezer is not overloaded because that will reduce the performance and cause the foods to spoil.Enjoy homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa | with step by step photos. Homemade Samosa Patti, How To Make Samosa Patti Tags Gujarati FarsansTavaFrozen Indian Foods Basic Recipes Preparation Time: 6 mins Cooking Time: 5 mins Total Time: 11 mins 30Makes 30 pattis Show me for pattis Ingredients For Homemade Samosa Patti1 cup plain flour (maida)1 1/2 tbsp oil1/2 tsp saltOther Ingredients2 1/2 tsp oil plain flour (maida) for rolling Method MethodCombine the plain flour, oil and salt in a deep bowl and knead into a firm dough using approx. ¼ cup of water.Divide the dough into 10 equal portions.Roll a portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling. Keep aside.Roll 1 more portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling and spread ¼ tsp of oil evenly over it and sprinkle little plain flour.Put the rolled portion over the dusted circle and roll again into a 200 mm. (8”) diameter circle.Heat a non-stick tava (griddle) and cook it on a medium flame for 30 seconds on each side.Place it on a clean, dry surface and cut 12. 5mm. (1/2”) from both the ends and then cut into three equal long strips of 50 mm. (2”) each to get 6 strips when seperated.Repeat steps 3 to 7 to make 24 more samosa pattis.Store in freezer bag and use as required. Nutrient values (Abbrv) per pattiEnergy25 calProtein0.5 gCarbohydrates3.2 gFiber0 gFat1.2 gCholesterol0 mgSodium52.1 mgClick here to view calories for Homemade Samosa Patti, How To Make Samosa Patti Homemade Samosa Patti, How To Make Samosa Patti recipe with step by step photos If you like homemade samosa pattiIf you like homemade samosa patti If you like homemade samosa patti, then use to make snacks like jhatpat samosa paneer chilli cigars recipe | how to make chilli paneer cigars | easy Indian paneer snacks | party starter. cheesy maggi noodles rolls | deep fried maggi vegetable rolls | indian maggi rolls made with samosa patti | with 17 images. For the samosa pattiFor the samosa patti To make homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa, the first ingredient is maida. We have used 1 cup of plain flour. Add it into a deep bowl. Ensure that the flour is free of moisture and have no lumps. Sieve it if necessary. Add 1½ tbsp of oil. Add salt as per taste. Mix it well so the oil and maida mix together. Knead into a firm dough using approx. ¼ cup of water. Add water gradually as the quantity of water usually depends on the quality of flour. Divide the dough into 10 equal portions. Roll a portion of the dough of homemade samosa sheet into a 175mm. (7”) diameter circle using a little plain flour for rolling. Keep aside. Roll 1 more portion of the dough into a 175 mm. (7”) diameter circle using a little plain flour for rolling and spread ¼ tsp of oil evenly over it and sprinkle little plain flour. Put the rolled portion over the dusted circle. Roll again into a 200 mm. (8”) diameter circle. Heat a non-stick tava (griddle) and cook it on a medium flame for 30 seconds on each side. Place it on a clean, dry surface and cut 12. 5mm. (1/2”) from both the ends. Then cut into three equal long strips of 50 mm. (2”) each to get 6 strips of homemade samosa sheet when separated. Repeat steps to make 24 more samosa patti for samosa. Store homemade samosa patti in freezer bag and use as required. Once done, you can cool and store them in an airtight Ziploc bag in the freezer for around 2 months.