Samosa sheets or patties are the crispy wraps that holds your delicious samosa fillings or stuffing. Here’s a bit on how these delectable snacks which can also be used as a tasty appetizer came to be, plus a simple recipe on how to make your own samosa patti sheets at home.
The Origin of Samosas
The famous Mughals arrived in India in the 1500s, bringing with them a variety of culinary traditions. However, the samosa remained a favourite. According to a 16th-century Mughal source, these everlasting desserts were in existence during the reign of the Mughal emperor Ain-i-Akbari.
The Moroccan adventurer Ibn Battuta travelled via Afghanistan to reach India in the 14th century, where he dined at the court of the notorious and unpredictable Muhammad ibn Tughluq.
Battuta describes the cuisine in great detail: In Delhi Sultanate, sambusaks (spicy little pies filled with ground meat, walnuts, almonds, sometimes pistachios) were highly valued. Before the 3rd course, pulao, was served, this dish was traditionally offered as a starter.
Inventor and Sufi poet Amir Khusro remarked that Delhi Sultanate monarchs were infatuated with this delectable delicacy. Other portions of India received a tuber provided by our good old Portuguese friends that resulted in a complete shift in the Indian palate.
A staple of Inca cuisine, it was referred to by the Portuguese as a batata. The batata, popularly known as the potato, dominated Indian cuisine for the following few hundred years. There was no way we could go back to eating meat-based meals after this. The go-to sambusak was completely transformed by the batata. Samosas are no longer only a meat-filled side dish for pulao; they’ve evolved into much more.
In the contemporary samosa, garden peas, shallot, jalapeno, and different spices are mixed together with mashed potatoes, and served with chutney. The inclusion of asafoetida in the batter and the manner in which potatoes are cooked varies in the eastern Indian version of samosa. Prior to placing it into the dough packet, the spud is diced into tiny cubes rather than pureed the way it usually is in Bengal.
Traditionally, potatoes in northern India are pureed and prepared with spices before they are included into a bread dough. Onion, curry leaves, and cabbage are common fillings for samosas in the South. In most cases, they are consumed on their own, without chutney.
How to Make Samosa Sheets
Note that the same recipe may be used to make spring rolls, wontons, or any other pastry you prefer. It’s as simple as slicing it up into the portions you choose.
What You Will Need for Samosa Patti Sheets
- Maida (all purpose flour) 500 g
- Oil as needed
- 1 tsp Salt
- Water (this is required for kneading purposes)
Technique for Making Samosa Sheets
- Toss together the flour and salt in a large basin and set aside for later use.
- Mix it well with water. Make a batter with a medium-dough texture.
- Cover it with a towel and let it for 30 minutes.
- Form it into 15 balls.
- Now, using some dry flour, form these balls and place them on the edges of the pan.
- Once you’ve got one flat roti, you may start applying oil to it. Put some oil on it and let it sit for a while.
- Pour oil on the surface and place the second flat roti on it.
- Do the same with five roties. The top roti should not be oiled.
- Repeat for the rest of the rotis. Five layers of each should be placed on atop each other.
- Now roll a single set, but don’t push too hard. Seamlessly roll it.
- A tawa should be preheated. Warm, but not hot. Place the rolled roti on top of it.
- Do your best to quickly flip it over. In a matter of less than a minute’s time.
- Cook the opposite side for the same amount of time.
- Immediately remove it from the pan and place it on a clean towel. Separate the layers with care.
- Applying the oil uniformly and rolling it properly will result in a smooth finish.
- Place the rotisserie chicken on a cutting board.
- Cut them in half, then in half again. Straighten the corners and ends.
- For spring roll sheets, leave it as is.
- Half them if you’re making samosa patti with them.
- Make papri and dahi vada using the leftover sections.
FAQs
It’s best to use all purpose flour or maida.
You may store samosa patti for up to 3 months in the freezer in a properly sealed Ziploc bag.
