2 cups cake flour

1 tsp lemon juice

½ tsp salt

Tap water

Mix flour and salt and make stiff dough with water and lemon juice. Leave covered for 30 minutes, divide dough into 8 balls. Roll out into small puris. Smear each roti with oil and sprinkle with flour, pile 2 each and smear again with oil and sprinkle flour and pile again so that you can have 2 piles with 4 rotis each. Roll out the pile of 4 rotis into one large round or square roti.

Put roti on hot griddle and cook lightly. Make sure not to brown the roti. As soon as layers appear loose, take off griddle and peel off all the pur. Pile them again meatly and cover with cloth or the pur will dry. Cut pur into 6cm width stripes. Put in plastic bag to keep moist until needed. Freez in flat tray if needed later. To use, defrost pur 5 hours before using.

for vegetable samoosa make pur slightly thicker

for spring rolls make balls slightly bigger and make final roti bigger. Cut into squares and fill like cigars.

For square samoosa cut into 4cm strips.

LAI:

Mix ½ cup water and 1 Tbsp cake flour mix well and use as glue for samoosa’s pastries.