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Samosa pattee (also spelled samosa patty or samosa patti) refers to the thin, crispy pastry sheets used to construct samosas, the iconic triangular fried pastries of South Asian cuisine. These sheets are traditionally made from a simple dough of wheat flour, salt, water, and sometimes ghee or oil, rolled extremely thin and often layered for crispness. The dough is typically prepared fresh and cut into squares, which are then folded into the characteristic triangular shape around a filling. Commercially prepared samosa pattees are also widely available as pre-made sheets, either fresh or frozen, streamlining the preparation process.

The pastry itself requires careful handling to achieve the desired texture—it should be thin enough to fry to a golden, shattering crispness, yet sturdy enough not to rupture during cooking or when enclosing filling. The quality of samosa pattee is fundamental to the final dish, as a well-made wrapper provides textural contrast to the spiced filling within.

Samosa pattee is exclusively used as the wrapper for samosas, the beloved deep-fried pastries filled with spiced potatoes, vegetables, lentils, or meat. The sheets are cut into squares or triangles, filled, and then folded into the characteristic triangular or pyramid shape before deep-frying until golden and crispy. Samosas are popular throughout India, Pakistan, Afghanistan, and among South Asian diaspora communities worldwide, typically served as a snack, appetizer, or street food, often accompanied by chutneys such as tamarind or mint chutney. Home cooks preparing samosas from scratch make the dough and roll the pattees by hand, while many prefer the convenience of store-bought sheets. Proper folding technique ensures the filling stays sealed during frying and the pastry achieves uniform crispness.