Making samosa pattis is easy, and getting it perfect takes only a few simple tips. So here they go:
- Thoroughly blend the flour with the oil – This is important, so hand-mix the two for about 3 to 4 minutes for the desired results.
- The dough must be mixed just right. If you overwork it, the samosa will be hard.
- The dough must be stiff to give a crispy samosa.
- Let the dough rest for around 40 minutes before you start making the samosa.
- Roll the dough thin and evenly. However, if you make it ultra thin, the dough will tear apart when filling in.
- While rolling the samosa, apply a little oil on your rolling pin, but not flour.
- Maintain low heat while frying, to ensure crisp samosas. You may frying on medium fire after the oil has sufficiently heated up in 8-10 minutes.
- To avoid blisters fry on low heat.
However, if you wish to save yourself the hassle of making your own pattis or dough sheets, drop in at any Magsons store and pick up your choice dough sheets.