Homemade Spring roll sheets or samosa sheets or cigar sheets are way too easy to make at home. You can make these sheets in bulk and can store in freezer or deep freezer. We will make 2 different types of sheets or wraps. One with dough and other with batter. Let's start making the dough one first. For that in a big bowl add the all-purpose flour along with salt and oil and rub it in the flour. Once done add water slowly and gradually and knead a soft and elastic dough just like a chapati dough.

Knead the dough for a good 6-8 minutes. It should be so stretchy that when you insert your finger it bounce back. Then cover the dough and rest to for 15-20 minutes. By the time let's make the batter for that in a bowl add sll purpose flour, cornflour, salt and mix well then add milk and mix again. Now slowly add water and whisk. Make a lump free batter. When it's mix properly and you see no lumps then seive it so that the batter become smooth and clear.It should be little more thick than slurry

When you dip your spoon in the batter it shows a very thin layer on it kind of transparent and if you run your finger in the middle it won't join. When this stage comes allow it to rest for 15- 20 minutes. Meanwhile let's make the wraps or sheets with the dough. Take out the dough on counter top and knead again for 2 minutes. Then make small poori like balls ftom the dough. I made 22 smooth balls you can make like 20 or 22. Then take one ball and roll a small disk then apply oil on it.

Sprinkle flour on top of it and like so make 5 or 6 small disk and apply oil and dust flour on each of it. Then stalk each disk on top of other disk like shown in the picture. Then press the stalk of dough disk and roll it in a 9 or 10 inch disk just like we roll the chapati. Now heat a griddle or pan on low heat and when get heated put the rolled disk on it. After a minute flip it over and then flip again after 30 seconds. You will see the layers will start to open. Gently take out one sheet.

Flip it again and take out the other sheet. Then flip again and take the 3rd sheet out. Like so make all the sheets and don't forget to cover the sheets everytime. It will come out so soft that you can even fold it between your palms and it will not tear or break. Once cool down completely store it in a zip lock bag or air tight containers and keep it in the freezer for 2 months and in deep freezer for 6 months. Now let's make the wraps with batter. Mix the batter each time you pour it.