Filo/Phyllo/Spring roll sheets on Tava

Spring sheets

About:

I have tried with both Wheat flour and plain flour and found that the difference is when sheet cools down post baking; The wheat flour sheets will become brittle compared sooner than plain flour once. You can also try doing 50:50 of plain and wheat flour.

The once made in home are definitely healthier than store bought one. The process of making is similar to crepes.

I used these wraps to make all baked varities like baked Samosas (recipe link), Spring rools (recipe link) and Chocomosas (recipe link).

Yields: 12-15 sheets
Preparation time: 10 minutes
Cooking time: 35-40 minutes

Ingredients:

  • Wheat flour/plain flour-1 cup
  • Corn starch-2-3 tbsp
  • Salt-1/2 tsp
  • Vegetable oil-1 tsp (mixed in 2-3 tbsp water)

Procedure:

  • Sieve the corn starch, flour, salt into a small bowl and mix together.
  • Add in water stirring constantly to make a smooth runny paste.
  • In a small bowl combine 2-3 tbsp water with oil and keep aside.
  • place a non-stick pan on the flame on the lowest heat as the pan should just be warm not hot at any point.
  • Dip the paper towl in water-oil mixture and rub the pan all around.
  • Using a pastry brush – spread/brush the runny paste over the warm pan, keep dipping and brushing quickly till you are sure every part within has been coated evenly thin layer.
  • Leave for some seconds till you see the pastry film forming a solid film.
  • Once the sheet starts leaving the pan, remove carefully and place on a plate and cover with a clean damp kitchen towel. (this prevents from drying out.
  • Clean the pan with the paper towl and repeat the procedure till the whole abtter is used up.
  • Cut the pastry wraps into perfect squares with a kitchen scissors into round or square sheets.
  • These sheets are now ready to use in samosas/spring rolls.
  • Store it in the ziplock cover until or when ready to use.

Spring sheet steps

Note:

  • I used whole wheat flour so it gave bit crunchy sheets after baking, for soft texture plain flour can be used.
  • Batter should be of thin buttermilk consistency.
  • 2-3 layers of brushing is required to pan so oil is spread evenly Or it can be spread using spoon by rotating the pan.
  • Once the sheets are cooled down; Spread an even amount of oil or butter to pile the sheets one above the other. This will ensure the sheets won’t stick to each other
  • If single sheet is too thin and breaking you can make double fold or use 2 sheets
  • Size of the sheet can be adjusted as desired

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on October 26, 2014, in Appetizers, Indian, International, Starters and tagged , , , . Bookmark the permalink. 26 Comments.

  1. this s awesome Chits ❤

    Liked by 1 person

  2. Reblogged this on MrMilitantNegro™.

    Like

  3. Reblogged this on Chef Ceaser.

    Like

  4. Wow!! Home made filo?? Now that’s clever!!

    Liked by 1 person

  5. MMMMMMMM,… Lovely!

    Liked by 1 person

  6. Wow Chitra… Such a useful post… 🙂

    Liked by 1 person

  7. sakshi bahuguna

    So sweet food.

    Liked by 1 person

  8. This is the best form of homemade filo I have seen!

    Liked by 1 person

  9. wow home made filo…….now no need to use frozen one……thanks for sharing this recipe Chitra……

    Liked by 1 person

  10. It looks delicious … Thanks for sharing and best wishes to you, Aquileana 😛

    Liked by 1 person

  11. I am going to try this soon, since my kids love spring rolls will make this for them. instead of buying readymade sheets

    Liked by 1 person

  1. Pingback: Apple cinnamon spring rolls (Eggless) | Chitra's Healthy Kitchen

  2. Pingback: Chocomosas Or Chocolate samosas – Baked | Chitra's Healthy Kitchen

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