The secret to a neat shape and a properly sealed filling!
A well-folded samosa prevents the filling from spilling out during frying and gives it that classic triangular shape. Follow these simple steps to fold your samosa neatly every time.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 12 | nos | Samosa pattis |
| • | 1 | batch | Prepared filling (1–2 tbsp per samosa) |
| • | 1 | batch | Wheat flour paste (for sealing), as required |
Method / Instructions
- 1. Position & Fold Triangle: Take one samosa patti vertically. Lift top-left corner and fold diagonally towards bottom-right to form a triangle; press edge gently.
- 2. Form Pocket: Fold the strip from right to left, shaping it into a neat pocket-like triangle. Ensure the pocket is properly formed before filling.
- 3. Add Filling: Add 1–2 tablespoons of filling into the pocket. Press down evenly so it settles inside without overfilling.
- 4. Seal: Bring the remaining open strip over the filled pocket diagonally, apply wheat flour paste to the edge, and press firmly to seal completely. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 45 Kcal |
| πͺ Protein | 1.2 g |
| πΎ Carbohydrates | 8.5 g |
| π₯ Total Fat | 0.8 g |
| π§ Saturated Fat | 0.2 g |
| π± Dietary Fibre | 0.4 g |
| π¬ Total Sugars | 0.2 g |
| π§ Sodium | 60 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Mastering the fold and seal ensures your samosas retain their crisp, neat shape without leaking oil or filling during frying.
Tips & Tricks
- Do not overfill the pocket; leave enough space to fold and seal the patti properly.
- Keep unused samosa pattis covered at all times so they do not dry out and crack while folding.