Samosa Patti,manda patti or spring roll sheet is a surely handy ingredient to have in stock. You can make a yummy filling, stuff it into the pattis and deep-fry to make yummy snacks like samosas and spring rolls or you can also bake or airfry them.
You can even come up with your own interesting creations using the frozen patti. Some people deep-fry these strips of patti called papri and use it to make a papri chat. I use remaining cuts of these patties for papri.
Infact you can use these patties according to your choice and make different variations.
In this recipe, I show you how to make and store Homemade Samosa Patti. You must not cook the patti on each side for long time because it is meant to be under cooked. If you overcook it, you cannot make good samosas with it later. Once done, you can cool and store them in an air tight Ziploc bag in the freezer for around 2-3 months.
Before each use, remove them from freezer and let them thaw on room temperature. If you try 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 make the foods to spoil.
The same recipe is used for spring rolls patti, wonton patti or any other shape you want. Just cut it into your desired share and its done.
You can use these homemade pattis to make tasty snacks like Spring rolls, Wonton, Samosa.
Lets see how to make Samosa Patti
Ingredients,
- Flour 500 g
- Salt 1 tsp
- Water for kneading the dough
- Oil as required
Directions,
You will have 3 sets.
Cook it on the other side for same 10 seconds.
If you had applied the oil evenly and rolled it smoothly, your layers will come out nicely.
Jazakillah.very useful for me
Thanks for liking it 🙂
How much oil can we use ?
Hi razi. It depends, First time after kneading the samosa dough apply 1 tbsp oil on dough.Next time almost take 1/4 cup oil in a bowl and apply on rolled dough with brush or hands.
Hi,
Which flour you used, I tried with all purpose flour to make small rotis no matter how much I tried when am lifting it is shrinking to small and after long time I tried to make it but my it’s not coming in layer and I ended up throwing everything in the garbage…please help me.
Hi nikita. I used same all purpose flour that is maida. Try to make your dough not too hard next time. Consistency of the dough should be medium so you can roll it easily.