Samosa and Spring Rolls Wraps
Ingredients:
2 cups (250g) all-purpose flour
1½ cups (360ml) water
¼ teaspoon salt
¼ teaspoon sugar (optional)
Instructions:
In a mixing bowl, combine the flour, salt, and sugar (if using). Gradually add the water while stirring until a smooth, lump-free batter forms. The batter should be slightly thinner than pancake batter for easy spreading.
Heat a non-stick pan over medium heat. Lightly grease the surface with a small amount of oil using a brush or paper towel.
Pour a small amount of the batter onto the pan and quickly swirl or spread it into a thin, even circle. Cook for about 30 seconds to 1 minute until the wrap becomes dry and the edges start to lift.
Do not flip. Gently lift the wrap off the pan and place it on a plate. Cover with a damp cloth to keep it soft.
Repeat the process with the remaining batter, stirring occasionally to maintain consistency.
Allow the wraps to cool before using them to roll samosas or spring rolls.
Storage Tip:
Place unused wraps between sheets of parchment paper and store in an airtight container. Refrigerate for up to 3 days or freeze for longer storage.
