Manda
Patti | Samosa Patti | How to Make Manda Patti with step-by-step photos and Video...
The Samosa Roll Sheet is
the base of every frying item that works in making samosa, rolls, box
patties, etc most areas in Pakistan is easily available at any sweet shop or
vendor,
Typically is considered needed 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 vendors and sweet shops, People buy from there, and some 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 to buy 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 it at home whereas is a very easy recipe on 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
So readers by thinking about all those things I decided sharing the Manda Patti recipe with all this is as easy as Roti pakana, it just some needed
of a rush to separate the rotis otherwise, they may stick with
So let's start
Tips:
- Manda rotis can be cooked on the upside-down tawa as well
- Always roll roti according to your tawa size
- The consistency of the dough is very important while making this roti. it should be as tight as a kachori dough
- Don’t keep the manda Patti in the open area they may turn to stiff
- Once manda Patti is prepared then
- Immediately fold them and keep them in a plastic bag to prevent dry
- I made 8 balls of the 500g dough and divided them into 2 portions, one portion contains 4 dough balls
- You can less or more weight and sizes of dough balls and Rotis
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Sift the all-purpose flour into the large capacity bowl or 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
Once the dough is formed
transfer it to the working surface, now tricky steps have started to stretch and fold again and again until the dough turns to a smooth texture, Don’t use water use
your palm until the dough
Cover the dough with a wet napkin, and leave it to rest for 30 minutes
You can see the dough is ready to make Rotis
Take 4 dough balls at one time and slightly roll them in equal sizes, Apply ghee to all three dough balls except one and sprinkle some flour dust
Place each flattened dough ball on top of the other
Press them slightly and make sure all flattened dough ball is equal in
size, Place the prepared dough
In thaal meantime prepare the second roti as before, roll the flattened dough approx 10 to 12 inches in a round shape
Take another 3 Rotis together and cut them into four pieces, you get the triangle shape which is best for making small size samosas and roll keep in the
plastic shopper
Take another 2 rotis and cut them into 3 broad strips
Give it to rectangle shape, these sheets are best for making box patties and samosa, keep them in a plastic bag or shopper
Take the dough from the bowl
Divide the equal portions of the dough, each dough ball should be approx
50-100 g
Flatten each ball
between your palm and place on the thaal cover with a napkin, leave them to rest for
15 minutes
Place each flattened dough ball on top of the other
Put the roti on medium hot tawa and cook each side for just around 20-30
seconds on medium flame, Flip the roti and
cook on another side as before, And reduce the
heat to very low and quickly separate the roti from each other...
You can separate by taking off the Rotis from tawa as well
Once rotis are separated from each other just fold and cover
them with cling wrap to prevent dry
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 plastic
bags or shopper
Take another 2 rotis and cut them into 3 broad strips
Give it to rectangle shape, these sheets are best for making box patties and samosa, keep them in a plastic bag or shopper
Now Manda Patti or samosa sheets are ready to use in frying stuff
You can store them by keeping them in the
freezer for up to a week
The Samosa Sheet is the base of every frying item which
works in making samosa, rolls, box patties, etc
Ingredients:
- 500g, all-purpose flour
- 1 tsp, salt
- 250 ml, water
- Ghee as required
- Brush
- Skillet
- Rolling pin
How to make the Samosa Patti?
- Sift the all-purpose flour into the large capacity bowl or thal along with salt
- Mix them well with your fingers and start kneading with very little water
- Gradually add water at the time of kneading, if the dough gets sticky add some flour to make it thick
- Note:manda dough should be just like samosa or namak pare dough which is not too soft and not too hard
- Once the dough is formed transfer it to the working surface
- Now tricky steps have started to stretch and fold again and again until the dough turns to a smooth texture
- Don’t use water just use your palm until smooth the dough
- Cover the dough with a wet napkin
- Leave it to rest for 30 minutes
- The dough is ready to make Rotis
- Divide the equal portions of the dough, each dough ball should be approx 50-100 g
- Flatten each ball between your palm and place it on thaal cover with a napkin
- Leave them to rest for 15 minutes
- Take 4 dough balls at one time and slightly roll them in equal sizes
- 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 worry
- You can divide the medium portions of the dough by hand
- Apply ghee to all three dough balls except one and sprinkle some flour dust
- Place each flattened dough ball on top of the other
- Press them slightly and make sure all flattened dough balls are equal in size
- Place prepared dough in the thaal meantime prepare the second roti as before
- Note: rolled roti should be a bit smaller than skillet size
- Before the rolling prepared to flatten the ball, heat the tawa on a medium flame
- Roll the flattened dough approx 10 to 12 inches in a round shape
- Put the roti on medium hot tawa and cook each side for just around 20-30 seconds on medium flame
- Flip the roti and cook another side as before
- Just reduce the heat to very low and quickly
separate the roti from
- In this way can be easily separated roti to other
- But make sure your flame is very low otherwise, they may overcook like chapati
- Additionally, you can separate by taking off the Rotis from tawa as well
- Once rotis are separated from each other just fold and cover them with cling wrap to prevent dry
- Cut the rotis into three shapes for making a samosa roll and box patties
- 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
- Keep in plastic bags or shopper
- Take another 3 Rotis together and cut them into four pieces
- You get the triangle shape which is best for making small-size samosas and rolls kept in the plastic shopper
- Take another 2 rotis and cut them into 3 broad strips
- Give it to the rectangle shape
- These sheets are best for making box patties and samosa
- Keep it in a plastic bag or shopper
- Now manda patti or samosa sheets are ready to use in frying stuff
- You can store them by keeping them in the freezer for up to a week
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