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Thursday 08 October 2026 16:47:26 GMT

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EASY SAMOSA SHEETS FROM SCRATCH INGREDIENTS 3 cups all-purpose flour, loosely packed (360 g) ¾ cup water (180 ml) ½ tsp salt (3 g) A squeeze of lemon juice (about 10 ml) 1/4 cup oil, for layering Extra flour, for dusting SEALING PASTE ½ cup all-purpose flour (60 g) 3–4 tbsp water (about 45 ml) Mix the flour and water until a thick paste forms. Use this paste to seal samosa wrappers while folding to prevent them from opening during frying. COOKING INSTRUCTIONS Add the flour, salt, and lemon juice to a large bowl and mix well. Gradually add the water while mixing until a soft dough forms. Knead briefly until smooth. Transfer the dough to a work surface. Cut it into three long logs, then cut the logs into small equal pieces (about 5-6 pieces). Roll each piece into a smooth round ball. Place the dough balls into a floured bowl, sprinkling flour between each layer so they don’t stick to one another. Lightly flour a surface and roll out one dough ball into a thin circle. Brush a light layer of oil on top. Roll out a second dough ball, place it on top of the first, and brush with oil. Repeat this process, stacking and oiling, until you reach about 10 layers. Do not oil the top layer. Using a rolling pin, gently stretch the stacked dough into a large circle (not very thin). Heat a pan over medium heat. Place the rolled dough onto the hot pan and cook, turning frequently, until it no longer looks raw and light bubbles appear. Do not brown. Remove from the pan and allow it to cool slightly. Carefully separate the layers into individual samosa wraps. Stack the wraps in a clean kitchen towel, then transfer to a ziplock bag and store until ready to use. (homemade samosa wraps, samosa sheets recipe, samosa dough from scratch, Ramadan samosa prep, iftar snacks, crispy samosas, samosa wrapper recipe, homemade Ramadan snacks, freezer friendly samosas) #samosas #samosasheets #samosawraps #samosarecipe

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