Homemade Samosa Sheets
Learn to make crispy and flaky samosa sheets at home that are perfect for filling and frying or baking into delicious samosas.
Ingredients
For the Samosa Sheets
- 2 cups all purpose flour You can substitute with whole wheat flour for a different flavor.
- 1 tsp salt Use to taste.
- 4 tbsp oil Or melted ghee for richer flavor.
- 3/4 cup water Add slowly to make a firm dough.
- a little dry flour for dusting To prevent sticking while rolling.
Instructions
Preparation
- Mix the dough. In a bowl, mix flour and salt. Add oil and rub it in with your fingers until it looks like slightly damp sand.
- Add water slowly and bring it into a firm dough. It should not feel sticky.
- Cover the dough and let it rest for 20 to 30 minutes.
- Make 6 to 8 balls. Roll one ball into a thin circle, dusting lightly with flour as needed.
- Roll two circles about the same size. Brush a tiny bit of oil on one, sprinkle a pinch of flour, and place the second circle on top.
- Heat a flat pan on medium. Place the doubled roti on it and cook just until you see pale spots, flipping once. Do not brown it.
- While it is still warm, peel the two layers apart to get two thin sheets.
- Cut the round sheets into long strips for samosa patti, about 2 inches wide.
Notes
Keep the dough firm to ensure thin, crisp sheets. Cover the stack of sheets to prevent them from drying out. Freeze with parchment between layers for longer storage.