Manda Patti Recipe - Yummy Traditional

Manda Patti Recipe

manda-patti-recipe-with-step-by-step-photos


Manda Patti | Samosa Sheet is the base of every frying items which works in making samosa, roll, and box patties etc mostly area in Pakistan is easily available at any sweet shop or vendor,
Typically is considered the need for manda patti or samosa sheet only in Ramadan for making fried items while isn’t necessary at all throughout the year samosa rolls are being sold by the vendor and sweet shops and buying people from there, some of the people are quite hygienic conscious, they like to make at home this fried stuff and for that need, manda patti and have to go there for buying manda 
I have noticed several times whenever bought manda patti from there whether during Ramadan or normal days, they aren’t as good as we want, so a better solution is that why we can’t make at home whereas is very easy recipe the other hand advantages, 
We do not have to needy to others while we can make at home every those thing which is related in our cooking    
                               
manda-patti-recipe

So readers by thinking all those things I decided sharing manda patti recipe with all this is as easy as Roti pakana, thus just some needed of a rush to separate the rotis otherwise, they may stick with each other
So Now you can make the best roll and samosa patti at home with this simple method
So lets the go-ahead to know how to make manda patti at home with step-by-step photos…..
Tips:
  1. Manda rotis can be cooked on upside down tawa as well
  2. Always roll roti according to your tawa size
  3. The consistency of the dough is very important while making this roti.it should be as tight as a kachori dough
  4. Don’t keep the manda patti in the open area they may turn to stiff
  5. Once manda patti is prepared then
  6. Immediately fold them and keep them in the plastic bag to prevent dry 
  7. I made 8 balls of the 500g dough and divide them into 2 portions, one portion contains 4 dough balls 
  8. You can less or more weight and sizes of dough balls and rotis 
                             
manda-patti-recipe

Kneading dough:
Sift the all-purpose flour to the large capacity bowl or thal along with salt, mix them well with fingers and start kneading with very little water, gradually pour water at the time of kneading, if the dough gets sticky add some flour to make it thick 
                  
knead-dough-with-little-water

Once the dough is formed transfer to the working surface, now tricky steps have started stretch and fold again and again until the dough turns to the smooth texture
Don’t use water just use your palm until smooth the dough  

                                 
kneading-dough-on-working-surface

Cover the dough with a wet napkin, leave it to rest for 30 minutes
                            
cover-the-dough-with-wet-napkin


You can see the dough is ready to make Rotis

                             

Take the out dough from the bowl
                        
take-the-dough-out-from-bowl

Making dough balls:
Divide the equal portions of the dough, each dough ball should be approx 50-100 g
                           
divide-the-equal-portions-of-the-dough

Flatten each ball between you palm and place on the thaal cover with a napkin, leave them rest for 15 minutes
                                      


Take 4 dough balls at one time and slightly roll them in equal sizes, Apply ghee all three dough balls except one and sprinkle some flour dust           

take-4-balls-for-one-roti

Place each flatten dough ball on top of each other

                                                         

apply-ghee--on-each-dough-ball


Press them slightly and make sure all flattened dough ball is equal in size
Place prepared dough In thaal meantime prepare the second roti as before, r
oll the flattened dough approx 10 to 12 inches in a round shape
                                 
press-the-dough-slightly



Cook manda:

Put the roti on medium hot tawa and cook each side just around 20-30 seconds on medium flame
Flip the roti and cook another side as before
And reduce the heat to very low and quickly separate roti to each other... 
                      
cook-manda-patti

You can separate by taking off the rotis from tawa as well      
                        

separate-the-roti-to-each-other
                     
Once rotis are separated from each other just fold and cover them with cling wrap to prevent dry                   

fold-and-keep-in-the-plastic

Cutting manda patti in different shapes:
First, take 2-3 rotis together and separate the edges from all four sides you can get a square sheet which is best for making rolls, keep in the plastic bags or shopper
                              
cut-the-square-shape-of-manda-patti


Take another 3 Rotis together and cut into four pieces, you get the triangle a shape which is best for making small size samosa and roll keep in the plastic shopper
                            

cut-the-triangle-shape-for-samosa


Take another 2 rotis and cut into 3 broad strips
               
cut-the-strips-in-rectangle-shapes

Give it to rectangle shape, these sheets are best for making box patties and samosa, keep in the plastic bag or shopper
               
these-sheet-are-best-for-box-patties-and-samosa

Now manda patti or samosa sheets are ready to use in frying stuff

                 
manda-patti-are-ready

You can store them by keeping them in the freezer for up to a week
                   
manda-patti-is-ready

                                   




Manda Patti | Samosa Sheet is the base of every frying items which works in making samosa, roll and box patties, etc

Ingredients:
  1. 500g, all-purpose flour
  2. 1 tsp, salt
  3. 250 ml, water
  4. Ghee as required
  5. Brush
  6. Skillet
  7. Rolling pin 
How to make the manda patti?
Instructions:
  1. Sift the all-purpose flour to the large capacity bowl or thal along with salt
  2. Mix them well with fingers and start kneading with very little water
  3. Gradually add water at the time of kneading, if the dough gets sticky add some flour to make it thick 
  4. Note:manda dough should be just like  samosa or namak pare dough which is not too soft not to hard
  5. Once the dough is formed transfer to the working surface
  6. Now tricky steps have started stretch and fold again and again, until the dough turns to a smooth texture
  7. Don’t use water just use your palm until smooth the dough  
  8. Cover the dough with a wet napkin
  9. Leave it to rest for 30 minutes
  10. The dough is ready to make rotis
  11. Divide the equal portions of the dough, each the dough ball should be approx 50-100 g
  12. Flatten each ball between your palm and place it on thal cover with a napkin
  13. Leave them rest for 15 minutes
  14. Take 4 dough balls at one time and slightly roll them in equal sizes
  15. I have a scale which usually used for measuring those things that I understand essential for recipes, If you have you must use if not available not to worry
  16. You can divide the medium portions of the dough by hand
  17. Apply ghee to all three dough balls except one and sprinkle some flour dust
  18. Place each flattens dough ball on top of each other
  19. Press them slightly and make sure all flatten dough ball are equal in size
  20. Place prepared dough on thaal meantime prepare second roti as before
  21. Note: rolled roti should be a bit smaller than skillet size 
  22. Before the rolling prepared to flatten ball, heat the tawa on medium flame
  23. Roll the flattened dough approx 10 to 12 inches in round shape
  24. Put the roti on medium hot tawa and cook each side just around 20-30 seconds on medium flame
  25. Flip the roti and cook another side as before
  26. And just reduce the heat to very low and quickly separate roti to each other
  27. From this way can be easily separated roti to each other
  28. But make sure your flame is very low otherwise they may overcook like chapati 
  29. Additionally, you can separate by taking off the rotis from tawa as well 
  30. Once rotis are separated from each other just fold and cover them with cling wrap to prevent dry
  31. Cut the rotis into three shapes for making a samosa roll and box patties
  32. First, take 3 Rotis together and separate the edges from all four sides you can get a square sheet which is best for making rolls
  33. Keep in the plastic bags or shopper
  34. Take another 3 rotis together and cut them into four pieces
  35. You get the triangle shape which is best for making small size samosa and roll keep in the plastic shopper
  36. Take another 2 rotis and cut into 3 broad strips
  37. Give it to the rectangle shape
  38. These sheets are best for making box patties and samosa
  39. Keep in the plastic bag or shopper
  40. Now manda patti or samosa sheets are ready to use in frying stuff
  41. You can store them by keeping them in the freezer for up to a week
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