Samosa Roll Patti Recipe| Manda Patti Banane Ka Sab say Asaan Tarika |Ramzan Special by SumRums|

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes provide more vitamins and a different flavor.

green chilies

🥗Healthier: jalapeños

💰Cheaper: none

Jalapeños offer a milder heat.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier due to its monounsaturated fats.

Start by taking 2 cups of maida (all-purpose flour) in a bowl.

Add approximately 1 tablespoon of oil and 1 teaspoon of salt to the flour.

Knead the mixture with warm water until a dough is formed, ensuring it is neither too soft nor too hard.

Let the dough rest for about 10 to 20 minutes.

Divide the dough into equal portions and roll them out into flat discs.

Brush oil on the rolled out dough and dust with maida (all-purpose flour).

Layer one disc on top of another, applying oil and dusting with maida in between each layer.

Repeat the layering process for three discs, leaving the last disc without oil or maida on top.

Roll the layered dough into a single flat sheet, ensuring it is evenly rolled out.

Preheat a tava (griddle) on low heat.

Once the tava is heated, place the rolled dough on it and cook until the color changes, then flip it over to cook the other side.

Separate the cooked layers and place them aside.

Cut the rolled dough into pieces for making rolls.

For samosa patties, place the rolled out discs on a cutting board and measure them before cutting into desired sizes.

Cut the corners of the patties to ensure they are even, saving the trimmings for use in chaat.

Prepare the samosa patties by marking and cutting them into the desired shape.

Store the cut patties in a plastic bag and freeze them for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens