Homemade Samosa Patti, How To Make Samosa Patti

Homemade Samosa Patti, How To Make Samosa Patti

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Samosa Patti is a truly handy ingredient to have in stock. You can mix up a tasty filling, stuff it into the pattis and deep-fry to instantly make yummy snacks like samosas and spring rolls.

You can even come up with your own interesting creations using the frozen patti – we know people who deep-fry strips of patti and use it to make a chaat; toss it up with sauces and veggies like an instant pasta; or sauté patti strips with veggies and masalas to make a quick-fix South Indian kotthu parotta!
Basically, the uses are bound only by your imagination.

In this recipe, we show you how to make and store Homemade Samosa Patti. You must cook the patti only for 30 seconds on each side because it is meant to be undercooked. If you overcook it, you cannot make good samosas with it later. Once done, you can cool and store them in an airtight Ziploc bag in the freezer for around 2 months.

Before each use, remove the number of pattis you need and let them thaw at room temperature before using. If you attempt to use the frozen stuff directly, they will crack and break when you fold. Also ensure that your freezer is not overloaded because that will reduce the performance and cause the foods to spoil.

Use these homemade pattis to make tasty snacks like Hariyali Samosa or Spring Rolls .

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Homemade Samosa Patti, How To Make Samosa Patti



Preparation Time:    Cooking Time:    Total Time:     Makes 30 pattis
Show me for pattis

1 cup plain flour (maida)
1 1/2 tbsp oil
1/2 tsp salt

Other Ingredients
2 1/2 tsp oil
plain flour (maida) for rolling
  1. Combine the plain flour, oil and salt in a deep bowl and knead into a firm dough using approx. ¼ cup of water.
  2. Divide the dough into 10 equal portions.
  3. Roll a portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling. Keep aside.
  4. Roll 1 more portion of the dough into a 175mm. (7”) diameter circle using a little plain flour for rolling and spread ¼ tsp of oil evenly over it and sprinkle little plain flour.
  5. Put the rolled portion over the dusted circle and roll again into a 200 mm. (8”) diameter circle.
  6. Heat a non-stick tava (griddle) and cook it on a medium flame for 30 seconds on each side.
  7. Place it on a clean, dry surface and cut 12. 5mm. (1/2”) from both the ends and then cut into three equal long strips of 50 mm. (2”) each to get 6 strips when seperated.
  8. Repeat steps 3 to 7 to make 24 more samosa pattis.
  9. Store in freezer bag and use as required.

Nutrient values per patti
Energy23 cal
Protein0.4 g
Carbohydrates2.7 g
Fiber0 g
Fat1.2 g
Cholesterol0 mg
Vitamin A11.1 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C0 mg
Folic Acid0 mcg
Calcium0.8 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0.3 mg
Potassium4.8 mg
Zinc0 mg

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Homemade Samosa Patti, How To Make Samosa Patti
 on 21 Jul 17 01:15 AM

Thank you for sharing this easy recipe.. No complications