Plain Samosa Wrappers
Thin, crispy homemade samosa sheets perfect for making triangular samosas or storing for future use.
Ingredients
- 6 cups all-purpose flour
- 2 tsp salt
- 2 1/4 cups water (room temperature)
- oil for layering
Instructions
Make dough:
- Mix flour and salt in a bowl.
- Add water gradually and mix to form a dough.
- Knead until smooth and elastic.
Rest dough:
- Cover and rest for 20 minutes.
- Knead again lightly.
Shape balls:
- Divide into small balls (about 10 or more).
- Cover with a damp cloth and rest for 15 minutes.
Roll discs:
- Roll each ball into small thin discs (size of a small plate).
- Keep aside.
Layering:
- Apply oil on one disc and sprinkle flour.
- Place another disc on top and repeat layering.
- Do not apply oil on the top disc.
Roll large sheet:
- Roll the stacked discs into one large thin circle.
Cook or bake:
- Cook on a non-stick pan on low heat or bake at 140°C for 15 minutes until lightly cooked (do not brown).
Separate layers:
- Cool slightly, then gently peel apart each layer to get thin wrappers.
Cut shape:
- Trim edges and cut into triangles using a knife or pizza cutter.
Store:
- Cool completely and store in an airtight container or freeze for up to 3 months.
Notes
Pro Tips:
✔ Roll thin for perfect crispy samosas.
✔ Do not overcook wrappers while baking.
✔ Always keep dough covered to prevent drying.
✔ Separate layers while still slightly warm.
✔ Freeze with butter paper between layers.
✔ Do not overcook wrappers while baking.
✔ Always keep dough covered to prevent drying.
✔ Separate layers while still slightly warm.
✔ Freeze with butter paper between layers.