Homemade Samosa Sheets
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Thin, flexible Sweet Homemade Samosa Sheets made from a soft kneaded dough, lightly layered with oil and flour, and gently heated to separate into smooth, perfect wrappers for samosas, spring rolls, or patties.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Total time
- 25 minutes
- Yield
- 16 sheets
Ingredients
2 cups all-purpose flour (maida) 1/2 teaspoon salt 3/4 cup water (adjust as needed) 2–3 tablespoons oil (for brushing between layers) Extra dry flour for dustingInstructions
- Mix Dry Ingredients: In a bowl combine flour and salt.
- Form Dough: Add water gradually and knead into a smooth medium-soft dough.
- Rest Dough: Cover and rest for 10–15 minutes.
- Knead Again: Knead 1–2 minutes and divide into 16 dough balls.
- Roll Rotis: Roll each ball into thin circles, dusting with flour.
- Layer Rotis: Brush one with oil, sprinkle flour, and stack 4 together.
- Roll Stack: Gently roll the stack into a large thin circle.
- Heat Partially: Cook on a warm tawa for a few seconds per side do not brown.
- Separate Sheets: Peel layers apart while warm.
- Trim & Use: Cut edges if needed; samosa sheets are ready.
Notes
Roll evenly for consistent frying results. Peel sheets while still warm to avoid tearing. Avoid overcooking on the tawa or layers will not separate.Nutrition
- Calories
- 58
- Fat
- 1g
- Saturated fat
- 0g
- Sugar
- 0g
- Sodium
- 59mg
- Protein
- 1g
- Carbohydrates
- 11g
- Fiber
- 0g