SAMOSA SHEETS
Ingredients:
Maida-2 cups
Oil-3-4 tbsp.(for mixing the dough)
Oil-1/4 cup (for spreading on each layer)
Salt-to taste
Water - to make the dough
Method:
1.In a bowl, add maida,2 tsp of oil and salt and mix well.
2.Sprinkle water little by little and make a thick dough.
3.The dough should not be too soft or too hard.
4.Let it rest for 15 mins.
5.Make small balls and set aside.
6.Take a dough ball and start making thick flattened round shapes.
7.Spread oil all over and sprinkle dry flour.
8.Make another flattened poori shapes and place over them.
9.Spread oil and sprinkle dry flour again.
10.Place another flattened dough over it and continue the same for 6 to 7 sets.
11.Start spreading the dough to a thin sheet.
12.Transfer this to a dosa tawa and cook in low heat for 30 seconds on each side.
13.You can notice,each sheets starting to seperate.
14.Remove from the tawa and place in a plate and start peeling each sheets carefully.
15.Arrange them one on top of the other and cut into 2 equal halves or cut the edges and make a square and then to rectangle shapes.
16.Samosa sheets are ready to be filled and fried.
Ingredients:
Maida-2 cups
Oil-3-4 tbsp.(for mixing the dough)
Oil-1/4 cup (for spreading on each layer)
Salt-to taste
Water - to make the dough
Method:
1.In a bowl, add maida,2 tsp of oil and salt and mix well.
2.Sprinkle water little by little and make a thick dough.
3.The dough should not be too soft or too hard.
4.Let it rest for 15 mins.
6.Take a dough ball and start making thick flattened round shapes.
7.Spread oil all over and sprinkle dry flour.
8.Make another flattened poori shapes and place over them.
9.Spread oil and sprinkle dry flour again.
10.Place another flattened dough over it and continue the same for 6 to 7 sets.
11.Start spreading the dough to a thin sheet.
12.Transfer this to a dosa tawa and cook in low heat for 30 seconds on each side.
13.You can notice,each sheets starting to seperate.
14.Remove from the tawa and place in a plate and start peeling each sheets carefully.
15.Arrange them one on top of the other and cut into 2 equal halves or cut the edges and make a square and then to rectangle shapes.
16.Samosa sheets are ready to be filled and fried.
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