Its amazing to see that you can make perfect samosa patti at home with a normal clothes iron. This no wastage recipe has methods for both tawa and iron. #happycookingtoyou #foodfusion #ramadanrecipes
Ingredients:
-Maida (All-purpose flour) sifted 2 Cups
-Himalayan pink salt 1 tsp or to taste
-Cooking oil 2 tbs
-Water ½ Cup or as required
-Cooking oil 1 tsp
Directions:
-In a large bowl,add all-purpose flour,pink salt,cooking oil & mix well until it crumbles.
-Gradually add water,mix well & knead until soft dough is formed.
-Grease with cooking oil,cover with cling film & let it rest for 15 minutes.
-Remove cling film,sprinkle dry flour & divide the dough in 2 portions.
-Take one portion,make a ball & roll out with the help of rolling pin.
-Cut out 4 circles with the help of 4.5” round cutter.
-Grease the surface with cooking oil & sprinkle dry flour with the help of strainer & stack them on each other.
-Press gently,sprinkle dry flour & roll out with the help of rolling pin.
Option # 1: Cooked with Iron
-Place butter paper & iron on high heat 20 seconds each side (don’t use steam).
-Turn side,place another butter paper & iron on high heat 20 seconds each side.
-Repeat the process until you are able to separate each samosa sheet/layer.
-Carefully remove each rolled sheet one by one.
-You may need to iron after removing each sheet.
-Cut in desired size & shape.
-Yield: 12 sheets (3” x 9”) 36 samosa sheets or 12 roll sheets.
Option # 2: Cooked on Stove
-Heat griddle,cook rolled dough on low flame for 20-30 seconds (each side) until you are separate sheets,separate the 4 layers,turn after each layer is separated & let it cool down.
-Can be stored in a zip lock bag for up to 1 month in freezer.
How to Use Frozen Samosa Sheet:
-Before each use,take out number of sheets required & let them thaw at room temperature.
Tips:
-Don’t leave samosa/roll sheets in open air or else it will dry.
-Don’t use frozen sheets they will crack while folding.
