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Spring Roll & Samosa Pastry – super thin

ByBhavna


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Spring Roll & Samosa Pastry – super thin

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 12 Wrappers
Author: Bhavna

Ingredients

  • Plain flour 1/2 Cup (8 tbs)
  • Corn starch 1?4 Cup (4 tbs)
  • Salt 1/4 Teaspoon
  • Water 1/2 Cup (8 tbs) (or as needed)

Things You Will Need

  • 1. A good quality non-stick pan
  • 2. A medium sized flat brush
  • 3. A pizza cutter - to cut the crude edges off the prepared wrapper or pastry
  • 4. A mix of 1 teaspoon of oil and 1 teaspoon of water - for greasing the pan (as needed)

Instructions

GETTING READY

  • 1. In a small bowl take a mix of water and oil and keep aside, which can be used later for greasing the pan before preparing the pastry sheets.
  • 2. In a mixing bowl take flour, corn starch and salt and mix them together.
  • 3. To this dry mixture, add water as needed slowly and gradually mixing to get a lump free smooth batter.

MAKING

  • 4. Take a non stick pan, grease it with the mix of oil and water using a kitchen towel. Place the pan on a low heat.
  • 5. Using the brush spread the batter into a very thin layer onto the non-stick pan and let it cook for a few minutes. When it is done, using a spatula the pastry sheet can be peeled off easily from the pan. Wipe the pan clean with the kitchen cloth before spreading the batter every single time.
  • FINALIZING
  • 6. Using a pizza cutter cut off the uneven edges of the prepared wrapper or pastry sheet. The prepared wrappers can be cut into square shapes as desired.
  • SERVING
  • 7. The prepared wrappers can be rolled (with a filling of your choice), sealed and deep fried in oil to prepare spring rolls or samosas and served warm.
  • TIPS
  • The prepared pastry sheets need to be covered with a damp cloth to make sure that they do not get dry.
  • Spray some oil between the pastry sheets before stacking them to store in the freezer. This would make it easier to separate the sheets after defrosting before use.

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