Overview of Samosa Patti:
Samosa patti, or samosa wrappers, are thin pastry sheets used to wrap savory fillings like spiced potatoes, minced meat, or vegetables before frying. While store-bought options are convenient, making them at home gives you better taste, no preservatives, and perfect texture.
This homemade version ensures crispiness when fried and won’t tear while filling.
Time & Yield:
Prep Time: 15 minutes Resting Time: 30 minutes Cooking Time: 10 minutes Makes: 12 to 15 Pattis (approx.)
Ingredients of Samosa Patti:
You only need a few basic ingredients—flour, water, oil, and salt—and some rolling and cooking technique to get perfect patties every time.
- 2 cups all-purpose flour (maida)
- 1/2 tsp salt
- 2 tablespoons of oil, with more for greasing
- 2 tablespoons of oil, with more for greasing
- 1/3 cup of warm water (modify as necessary)
Step-by-Step Instructions for Samosa Patti:
🔹 Step 1: Make the Dough
1. In a large bowl, mix the flour & salt together.
2. Add oil and rub it into the flour with your fingers until crumbly.
3. Slowly add warm water and knead into a firm but pliable dough.
4. After resting for 25 minutes, cover with a moist cloth.
🔹 Step 2: Roll and divide the dough.
1. Divide dough into small, equal-sized balls (golf ball size).
2. Each ball should be rolled into a thin circle that is 6 to 7 inches wide. Try to make them as thin as possible without tearing.
3. If you want perfectly uniform pattis, stack two rolled-out discs with a bit of oil or flour paste between them, then roll again and cook them together (see Tips section).
🔹 Step 3: Cook the Pattis
1. Heat a non-stick pan or tawa on medium heat.
2. Place the rolled-out dough on the tawa and partially cook for 10–15 seconds on each side (do NOT brown them).
3. Remove and gently separate if you used the stacking method. 4. Let them cool completely before using or storing.
🔹 Expert Advice for Samos Patti:
- Use warm water for kneading. It helps make the dough soft and smooth.
- Keep pattis covered with a damp cloth to prevent drying out.
- For a perfect shape, you can trim the edges with a knife or cutter.
- If using stacked pattis, use a thin layer of oil or flour paste between the discs and cook lightly before separating.
- Store uncooked pattis in the fridge for 2–3 days, or freeze with parchment paper between each sheet.
🔹 Storage Tips for Samosa Patti:
- Refrigerator: Keep for up to three days in an airtight container.
- Freezer: Wrap stacks in cling film or zip-lock bags with parchment paper in between. Use within 1–2 months.
How to Use
- Cut into strips for triangle samosas or leave whole for rolls.
- Put your preferred combination inside, fold it tightly, cover it with flour paste, and then deep-fry it.
