SAMOSA (Halwai Style)

Halwai Style Samosa | How to Make Samosa at Home | Samosa Recipe

Halwai Style Samosa recipe with step by step pictures and recipe video

What is a Halwai Style Samosa?

Samosa is a deep fried snack which had a crisp outer with absolutely droolsome stuffing. Samosa is one of the most popular snacks in India. It is loved by one and all. This particular recipe has a delicious potato stuffing. The outer sheet is flaky and flavoured with carom seeds (ajwain). Samosa can be served with green chutney or sweet tamarind chutney. Samosa can be taken to another level by preparing samosa chaat.

Let’s talk about the ingredients for Halwai Style Samosa?

The samosa sheet is prepared using all purpose flour i.e. maida. Enough oil/ghee is added to make flaky samosas. Add ghee if you like them more flaky. Boiled potaotes are used to make the stuffing for samosa. Since these are halwai style samosa, some cashews and paneer cubes are also added, they give a good bite to the delicious samosa.

Halwai Style Samosa Recipe

Halwai Style Samosa

Absolutely khasta and smooth Samosa with finger licking good stuffing

Prep time  30 minutes
Cook time 30 minutes
Total time 60 minutes
Serves 4 persons

Ingredients for Halwai Style Samosa Recipe

For Samosa Sheet

  • 2 cup all purpose flour (maida)
  • Salt to taste
  • 1/2 tsp carom seeds (ajwain)
  • 1/4 cup ghee/oil
  • 1/2 cup cold water to make the dough or as required
  • Oil for frying

For the stuffing

  • 2 tsp oil
  • 1 tsp garam masala powder
  • 1 tsp fennel seeds (saunf)
  • 1 tsp coriader seeds (sabut dhaniya)
  • 1/4 cup paneer cubes
  • 1 tsp ginger finely chopped
  • 1 green chilli finely chopped
  • 1/2 cup peas
  • Handful of cashew halves
  • 4 large potatoes boiled
  • 1/2-1 tsp red chilli powder as per taste
  • 1 tsp mango powder (amchur)
  • Salt to taste
  • Handful of chopped coriander

To fry samosa

  • Oil as much required

How to Make Samosa

  1. To prepare the dough, in a large bowl/plate… paraat to be precise (I don’t know the English word for this and am not happy with what internet is telling me) take 2 cups all-purpose flour. Add salt to taste, 1/2 tsp carom seeds and 1/4 cup ghee/oil.SAMOSA (Halwai Style)- 1
  2. Mix everything.SAMOSA (Halwai Style)- 2
  3. The ghee/oil should be sufficient so that when you take a fistful of flour in your hands and bind it, it holds the shape.SAMOSA (Halwai Style)- 3
  4. Use cold water gradually to make a dough.SAMOSA (Halwai Style)- 4
  5. Make a stiff dough using approximately 1/2 cup water.SAMOSA (Halwai Style)- 5
  6. Leave the dough to rest for 20-30 minutes.SAMOSA (Halwai Style)- 6
  7. Meanwhile, mash the boiled potatoes, don’t make too fine.SAMOSA (Halwai Style)- 7
  8. Heat 2 tsp oil.SAMOSA (Halwai Style)- 8
  9. Add 1 tsp garam masala powder.SAMOSA (Halwai Style)- 9
  10. Add 1 tsp coriander seeds and 1 tsp fennel seeds. Cook till aromatic.SAMOSA (Halwai Style)- 10
  11. Add 1/4 cup paneer cubes. Fry until golden. Take them out. Add them later with potatoes.SAMOSA (Halwai Style)- 11
  12. Add 1 chopped green chilli and 1 tsp chopped ginger. Cook till aromatic.SAMOSA (Halwai Style)- 12
  13. Add 1/2 cup peas.SAMOSA (Halwai Style)- 13
  14. Add a handful of cashew halves. Cook till cashews turn pinkish.SAMOSA (Halwai Style)- 14
  15. Add the fried paneer cubes and boiled and mashes potatoes.SAMOSA (Halwai Style)- 15
  16. Add salt to taste, 1/2 tsp red chilli powder and 1 tsp mango powder.\SAMOSA (Halwai Style)- 16
  17. Mix everything and add a handful of chopped coriander.SAMOSA (Halwai Style)- 17
  18. Fry the mixture for 5-6 minutes. Then take it out on a plate and let it cool.SAMOSA (Halwai Style)- 18
  19. The dough has rested for 20-30 minutes.SAMOSA (Halwai Style)- 18
  20. Knead it once.SAMOSA (Halwai Style)- 20
  21. Roll it into a log.SAMOSA (Halwai Style)- 21
  22. Cut into pieces, 12-16 pieces depending on the size of samosa you wish you make.SAMOSA (Halwai Style)- 22
  23. Roll it into a ball and flatten it.SAMOSA (Halwai Style)- 23
  24. Roll the balls into sheets.SAMOSA (Halwai Style)- 24
  25. Not too thick, not too thin.SAMOSA (Halwai Style)- 25
  26. Cut into two halves.SAMOSA (Halwai Style)- 26
  27. Apply some water on the straight edge of the half.SAMOSA (Halwai Style)- 27
  28. Make a cone, sealing one side.SAMOSA (Halwai Style)- 28
  29. Make 12-16 balls of the potato masala. And put it in the prepared cone.SAMOSA (Halwai Style)- 29
  30. Apply some water at the open edges and seal them.SAMOSA (Halwai Style)- 30
  31. Heat the oil to just medium.SAMOSA (Halwai Style)- 31
  32. Deep fry the samosas on low flame.SAMOSA (Halwai Style)- 32
  33. Till they turn golden brown.SAMOSA (Halwai Style)- 33
  34. Bon appétit.Samosa Halwai Style


  • Do not cut down on the quantity of moyan (the fat added to the flour i.e the oil or ghee)
  • Prepare a stiff dough
  • Do not leave the dough for long
  • Do not roll the samosas sheet too thin/too thick
  • Deep fry the samosa on a low flame… nothing but low
Watch Video – SAMOSA (Halwai Style)-The best snack known to man 

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