How to make Samosa Patti -

Samosa patti are broad strips made of wheat or refined flour which serve as an outer covering for the stuffing of samosas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

Samosa Patti

Samosa Patti Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Samosa Patti Recipe

  • Refined flour (maida) 2 cups + for dusting

  • Oil to apply + teaspoons

  • Salt to taste


Step 1

Take refined flour in a large bowl, add salt and oil and mix till the mixture comes together. Add ¼ cup water, little by little, and knead till a soft dough is formed. Cover with a damp muslin cloth and set aside to rest for 30 minutes.

Step 2

Divide the dough into 6 equal portions. Shape each portion into a ball.

Step 3

Place a dough ball on the worktop and dust with some refined flour. Roll into a small disc. Apply some oil and generously dust some refined flour over it. Place this on a plate.

Step 4

Dust the worktop with some refined flour again and place another dough ball on it. Roll it into a small disc. Repeat this process one more time with another dough ball.

Step 5

Place the first disc over the second one with the flour side facing each other. Similarly, place the third disc with the flour side facing down over the sandwiched discs. Dust some flour on top and roll it into a large thin disc.

Step 6

Heat a non-stick tawa. Place the rolled out discs and cook on low heat for a few minutes while rotating the discs to ensure they are uniformly semi-cooked. Flip and cook the other side for a few minutes as well. Carefully separate the layers and place on the worktop.

Step 7

Trim the sides and cut into 24cm x 8cm sized thick strips. Carefully place them in a zip lock bag and keep them in the freezer. Use as required.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.