Samosa Halwai Style – According to Wikipedia Wiki would know samosas. That I am sure of!
Wiki would not know halwai style. Even that I am sure of.
According to Vinipedia
Samosa is heaven. Yes it is for me and many others. It’s one of the most popular snacks across the country. Seasoned potatoes stuffed in all purpose flour sheets and then deeply fried to make something that’s divine.
Let’s talk about Samosa Recipe
Recently my brother got married . I had thought of checking the caterer how they do things so that I’ll learn some halwai style recipes. But when it’s your brother’s wedding you have many more important things to do. So I didn’t get a chance to learn anything from the halwais there. But since it was on my mind I searched on the internet and found many recipes there.
Talking about the recipe, for me SAMOSA (Halwai Style) is all about the outer coating. You can play with the stuffing. Customise it according to your choice but the outer coating should be smooth (without any bubbles), it should be khasta (crispy), should remain crispy even after it comes to the room temperature, should be well cooked, should be non oily etc etc etc.
The stuffing… as I mentioned, feel free to customise it. Add or omit the flavours of your choice. For instance my mother would always add ginger and green chillies to it. I personally don’t because Amy doesn’t like them. Although in this recipe I had used it. Likewise, paneer and cashews, you can avoid them too but then you’ll get samosa and not halwai style samosa.
The Beauty Samosa Halwai Style
Samosa… bas naam hi kaafi hai (just the name is enough). One cannot go wrong with samosas. Well this doesn’t mean one will always make the best of samosas, it means samosas, how so ever they are will be liked by all when offered (if all include people like me… you know what I mean!!). That’s the beauty of samosas. It is everyone’s favourite.
And the Beast (the difficult part about this recipe)
One of India’s favourite snacks… gets stubborn at times and in that case becomes:
- Too bland
Experience and experiments (tips and tricks)
One should not take people’s love for granted. I am sure you don’t know what I mean. I mean even if samosas will anyways be loved by all, one should try to make it the best. The following points will help:
- Do not cut down on the quantity of moyan (the fat added to the flour i.e the oil or ghee)
- Prepare a tight dough
- Do not leave the dough for long
- Do not roll the samosas sheet too thin/too thick
- For the stuffing season and fry the potato mix well
- Deep fry the samosa on a low flame… nothing but low
Let’s just talk
Samosa… everyone talks about it.
This reminds me of Chetan Bhagat. In his book “The Three Mistakes of My Life”… he too had mentioned something about samosas . I can’t find my copy of that book otherwise I would have re-stated it. But I remember, when I had read it, I really liked it and I could relate more to charater who thought the way I do, who loved samosas the way I do.
Having written that… I again looked for my copy of the book but couldn’t find. Instead I went to
library, I went to the internet and there I could find the book in pdf format. Searching the text was also easier for me this way. Here is what Mr. Bhagat had written about samosa:
We sat in the sunny courtyard having tea and samosas. They tasted delicious; I think samosas are the best snack known to man. (Yeah now you know where the caption comes from.)
I too think so… see my way of thinking matches with such a great writer… at least as regards the love for samosa :D.
Samosa Halwai Style
Absolutely khasta and smooth SAMOSA (Halwai Style) with finger licking good stuffing
Course Breakfast, Snacks
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings 12 Samosas
Ingredients for Samosa Recipe
- 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
- Oil for frying
How to Make Samosa Halwai Style
- 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.
- Mix everything.
- 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.
- Use cold water gradually to make a dough.
- Make a stiff dough using approximately 1/2 cup water.
- Leave the dough to rest for 20-30 minutes.
- Meanwhile, mash the boiled potatoes, don’t make too fine.
- Heat 2 tsp oil.
- Add 1 tsp garam masala powder.
- Add 1 tsp coriander seeds and 1 tsp fennel seeds. Cook till everything releases its aroma.
Add 1/4 cup paneer cubes. Fry until golden. Take them out. Add them later with potatoes.
- Add 1 chopped green chilli and 1 tsp chopped ginger. Cook till aromatic.
- Add 1/2 cup peas.
- Add a handful of cashew halves. Cook till cashews turn pinkish.
- Add the fried paneer cubes and boiled and mashes potatoes.
- Add salt to taste, 1/2 tsp red chilli powder and 1 tsp mango powder.\
- Mix everything and add a handful of chopped coriander.
- Fry the mixture for 5-6 minutes. Then take it out on a plate and let it cool.
- After the dough has rested for 20-30 minutes.
- Knead it once.
- Roll it into a log.
- Cut into pieces, 12-16 pieces depending on the size of samosa you wish you make.
- Roll it into a ball and flatten it.
- Roll the balls into sheets.
- Not too thick, not too thin.
- Cut into two halves.
- Apply some water on the straight edge of the half.
- Make a cone, sealing one side.
- Make 12-16 balls of the potato masala. And put it in the prepared cone.
- Apply some water at the open edges and seal them.
- Heat the oil to just medium.
- Deep fry the samosas on low flame.
- Till they turn golden brown.
- Bon appétit.
Make samosa and that too halwai style for your family or guests and win their praises!
I made samosa (halwai style) for high tea and teamed them with khaman dhokla and jalebi and masala chai (obviously).
Even if you are on the right track, you’ll get run over if you just sit there.