Stop Buying Wrappers — Make Perfect Crispy Samosa & Roll Sheets At Home In Minutes! 😍🔥
Credits @sooperfoodofficial
@homemade_addict2
Ingredients:
All-purpose flour (Maida) – 2 cups (250 g)
Cornflour – 2 tbsp (16 g)
Salt – ½ tsp
Oil – 1½ tbsp
Water – as needed (to make a firm, non-sticky dough)

Dough Preparation

In a bowl, mix all-purpose flour, cornflour, and salt.

Add oil and rub it into the flour until crumbly.

Gradually add water and knead into a tight, firm dough

👉 Dough should be non-sticky and not spreadable.

Cover and let it rest for 15 minutes.

Making the Wrapper Sheets
Divide dough into small balls (golf-ball size, about 18–20 g each).

Roll each ball into a small roti (5–6 inches).

Brush light oil on one roti, dust lightly with all-purpose flour.

Place another roti on top and repeat until 6 rotis are stacked.

Roll the stacked rotis into one large thin sheet.
Cooking & Separating Sheets

Heat a non-stick tawa on low flame.

Place the rolled sheet and cook for 10 seconds only.

Flip once, then:
Gently peel off the top cooked sheet
Flip the remaining stack and repeat
Continue until all sheets are separated.
Cover wrappers immediately with a cloth to prevent drying.

👉 Repeat the same process with remaining dough.

Cutting the Wrappers
For Roll Wrappers:
Stack all sheets neatly
Trim edges
Cut into 8 × 8 inch squares

For Samosa Wrappers:
Cut sheets into 3 × 9inch rectangles
Each rectangle makes 1 medium samosa

Storage Tip
Use fresh or cover well
Can be refrigerated for 24 hours in an airtight box
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