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Home / Recipes / Halwaai style Aloo Samosa.

Photo of Halwaai style Aloo Samosa. by Swapna Sunil at BetterButter

Halwaai style Aloo Samosa.

Swapna Sunil
120 minutes
Prep Time
60 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Halwaai style Aloo Samosa. RECIPE

Samosa is that one thing we all crave for round the clock. I mean who can resist flaky samosa pastry, stuffed with a spicy, mouthwatering aloo (potato) filling thats deep fried to golden? Oh no, Not me for sure! And the reality kicks in, as Its hard to find a decent crust samosa here.All we are offered is the samosa made using phyllo sheet or puff pastry.These people never get that the samosa crust is way too different from those rolled store bought pastries. When patient enough you make yourself or just drool until you pay a visit home.Country of residence : Ireland

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Indian
  • Stir fry
  • Blending
  • Boiling
  • Frying
  • Snacks
  • Healthy

Ingredients Serving: 10

  1. For dough : 2 1/2 cups : All purpose flour
  2. 3 tbsp : oil
  3. salt to taste
  4. 1 tsp : Carom seeds
  5. water (as needed )
  6. 500 gm : potato
  7. 1/2 cup : mint leaves
  8. 1/2 cup : coriander leaves
  9. 1 tbsp : ginger grated
  10. 1 tbsp : Green chilli minced
  11. 2 tbsp : oil
  12. 1 tsp : cumin powder
  13. 1 tsp : Red chilli powder
  14. 1 tbsp : Crushed Kasoori methi
  15. 1 tsp : dry mango powder
  16. 1/2 tsp : Black salt
  17. salt to taste
  18. 1 tbsp : coriander seeds, crushed
  19. 1 tsp : Dry Red chilli flakes
  20. 1 tsp : Garam masala powder
  21. 1/2 tsp : Fennel seeds


  1. For the dough : Take flour, salt , carom seeds in a bowl.Mix and add oil to the flour. Rub with fingers until oil is Incorporated well and resembles bread crumbs.
  2. Add water little at a time and knead to a stiff dough.Cover with damp cloth and set aside for couple of hours.
  3. For Potato filling : Add mint, coriander, ginger and green chilli to a semi fine paste adding very little water and set ready.
  4. Heat oil in a pan add all the dry spices I.e cumin powder, red chilli powder, red chilli flakes, coriander seeds, coriander powder, black salt ,salt, kasoori methi, dry mango powder, garam masala and fennel seeds. Fry them until fragrant and add the ground mint ,coriander, green chilli and ginger paste.Saute for a minute and two.
  5. Later add the boiled ,peeled and roughly crushed potatoes. Mix well with the roasted masala. Remove to a separate bowl and allow it to cool completely.
  6. Divide the dough into eight equal portions.
  7. Roll out each dough portion into oval shape and cut it into equal halves.
  8. Brush water along the half of the flat edge of the semi oval.
  9. Overlap the wet half over the dry other half .
  10. Press and seal along the corners to form a cone.
  11. Perfectly sealed cone.
  12. Add a spoonful or two of prepared and cooled potato filling in the cone.
  13. Fold a centimeter of the curved edge of the dough as shown in the image.Press firmly to seal.
  14. Now bring both the edges together and press firmly. Apply little moisture if needed.
  15. Almost Perfectly shaped and filled samosa. Front of the samosa.
  16. Back of the samosa.
  17. Place the filled and shaped samosas in a thali or a pan with high edges and rest them atleast for half an hour.
  18. Later start heating oil in a kadai for deep frying the samosas.
  19. Oil temperature has to be medium hot.
  20. Slowly slide in the samosas and fry on low medium heat until golden.
  21. This is a time consuming process. Do not rush here.
  22. Keep turning them around and continue to fry until golden on all the sides.
  23. This might take around 20 to 25 minutes.
  24. Once golden remove them with a slotted spoon on to a paper towel lined plate.
  25. Repeat and fry the rest.
  26. Halwai style Aloo samosa's are all ready ready to Hogg on.
  27. Make and enjoy !

Reviews (1)  

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Payal Singh
Payal Singh   May-25-2018

One of my favourite savoury snacks.

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