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Samosa and Spring Rolls Wrap
Ingredients
2 cups (250 g) all-purpose flour
1 ½ cups (360 ml) water
¼ teaspoon salt
¼ teaspoon sugar (optional)
Instructions
In a mixing bowl, combine the flour, salt, and sugar if using. Gradually add the water while whisking until you get a smooth, lump-free batter that is slightly runny, similar to pancake batter.
Heat a non-stick pan or skillet over medium-low heat and lightly grease it with a drop of oil. Pour a small amount of the batter into the pan, swirling it around quickly to coat the surface in a thin layer. Cook for about 1–2 minutes until the wrap becomes dry and lifts easily from the edges. Do not flip.
Transfer the wrap to a clean kitchen towel or plate and cover to prevent drying out. Repeat the process with the remaining batter, stacking the wraps with parchment paper or lightly floured surface in between to avoid sticking.
Your samosa and spring roll wraps are now ready to use for filling and frying
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