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Has anyone made their own samosas wrappers?

(3 Posts)
TheKitchenWitch Sun 14-Dec-14 13:16:54

They are not available to buy where I am, and the filo (phyllo?) pastry is way too thick.
I've made my own spring roll wrappers using a thin batter made of flour (mix of plain and cornflour), water and salt, then basically making very, very thin pancakes out of it. Then filled and deep fried - they were perfect!

I've been looking up samosa wrapper recipes and they mostly seem to involve making a dough which you then roll out (like making tortillas). I'm wondering whether they'd be thin enough like this. I find when I make tortillas they also tend to be a bit on the thickish side.

Has anyone tried it? And is there any reason not to use the same batter and pancake-method as for spring rolls?

karmakameleon Sun 14-Dec-14 19:44:03

My mum used to make them when I was little and it was quite a phaff. You have to roll the dough very thinly and it's a bit of a skill but possible. Sometimes as a shortcut she used frozen spring roll wrappers from the Chinese shop which worked well so worth trying that method.

TyneTeas Sun 14-Dec-14 21:02:44

I haven't made my own samosa pastry for ages, but when I have I have used Madhur Jaffrey's recipe from her 'Indian Cooking' book.

This link says it is her recipe from that book and it looks the same.

I'm not great with pastry in general but it always seemed to work okay when I followed it

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