HOME MADE SPRING ROLL SHEETS / SAMOSA PATTI

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil + oil for brushing

 salt to taste

Method:

1. Sift flour and salt and gradually add water and make a smooth dough.
2. Keep the dough on rest for 10-15 minutes under damp cloth.
3. Now take two lemon sized balls of dough and roll out each into a really thin translucent roti using maida for dusting. Keep aside.
4. Now roll out another part in the same way.
5. Brush with oil, sprinkle lightly with all purpose flour and place the first roti on top of the second one.
6. Roll out both the rotis together again and spread them to the maximum with the help of rolling pin.
7. Now, cook this roti on a medium hot Tawa/pan for 10 seconds on one side then flip the side and cook the other side as well for 10 seconds.
8. Lift off from tava and carefully peel open to separate the two rotis that were earlier stuck together. 
9. Make rest of the sheets the same way. 
10. You can use them for spring rolls or for making samosas. You can make them one or two days before using and keep them in fridge wrapped in a foil or cling film.