Homemade Samosa Patti, How To Make Samosa Patti
by Tarla Dalal
homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa | with 15 amazing images.
homemade samosa patti recipe | how to make samosa patti | homemade samosa sheet | samosa patti for samosa is a truly handy ingredient to have in stock. 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
Preparation Time: Cooking Time: Total Time:
Makes 30 pattis
For Homemade Samosa Patti
1 cup plain flour (maida)
1 1/2 tbsp oil
1/2 tsp salt
Other Ingredients
2 1/2 tsp oil
plain flour (maida) for rolling
- Method
- 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 seperated.
- Repeat steps 3 to 7 to make 24 more samosa pattis.
- Store in freezer bag and use as required.
If you like homemade samosa patti
-
If you like homemade samosa patti, then use to make snacks like
- jhatpat samosa
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For the samosa patti
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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.
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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.
Tips for homemade samosa patti
-
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.
- Also ensure that your freezer is not overloaded because that will reduce the performance and cause the foods to spoil.
| Energy | 25 cal |
| Protein | 0.5 g |
| Carbohydrates | 3.2 g |
| Fiber | 0 g |
| Fat | 1.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 11.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 1 mg |
| Iron | 0.1 mg |
| Magnesium | 2.3 mg |
| Phosphorus | 5.2 mg |
| Sodium | 52.1 mg |
| Potassium | 5.6 mg |
| Zinc | 0 mg |
Very nice n easy
Love love love your recipes as they are so Arasu to follow an do must admit I wa to my cook and he follows it so well and the item comes out yummm . I wanted to know if you have the recipe of the at Xavier s college ahmd Patti samosa with the chutney . It is popular. Just like you have come out with the Havmor Chole !!
It is a very helpful recipe. Can i store it in a normal fridge? How meny days will i store it?
How many grams is your one cup?
Tarla dalal ji thank you very much for all the recipes ,very tasty n easy.Looking forward to try all the recipies.👌👍✌️🎊🎉🌷🍓