Samosa Patti

Ingredients list for Samosa Patti

• 2 cups + for dusting Refined flour (maida)
• to apply + teaspoons Oil
• to taste Salt

Method

1. Take refined flour in a large bowl, add salt and oil and mix till the mixture comes together. Add ¼ cup water, little by little, and knead till a soft dough is formed. Cover with a damp muslin cloth and set aside to rest for 30 minutes.
2. Divide the dough into 6 equal portions. Shape each portion into a ball.
3. Place a dough ball on the worktop and dust with some refined flour. Roll into a small disc. Apply some oil and generously dust some refined flour over it. Place this on a plate.
4. Dust the worktop with some refined flour again and place another dough ball on it. Roll it into a small disc. Repeat this process one more time with another dough ball.
5. Place the first disc over the second one with the flour side facing each other. Similarly, place the third disc with the flour side facing down over the sandwiched discs. Dust some flour on top and roll it into a large thin disc.
6. Heat a non-stick tawa. Place the rolled out discs and cook on low heat for a few minutes while rotating the discs to ensure they are uniformly semi-cooked. Flip and cook the other side for a few minutes as well. Carefully separate the layers and place on the worktop.
7. Trim the sides and cut into 24cm x 8cm sized thick strips. Carefully place them in a zip lock bag and keep them in the freezer. Use as required.