An NDTV piece explains how to make flaky “halwai-style” samosas at home, focusing on practical steps that affect texture and crispness. The article highlights that the dough preparation is a key factor in achieving a layered, flaky result, advising that it should be made correctly before shaping. It also points to the importance of frying temperature, noting that the samosas need to be fried at the right heat level to cook through while developing a crisp exterior. The guidance emphasizes that attention to process details—rather than only ingredients—helps produce the desired crunch and flakiness associated with halwai-style samosas. The piece is framed as a set of straightforward home-cooking tips, encouraging readers to follow the recommended techniques for better results. While the article provides general method guidance, it centers on two recurring themes across the story: getting the dough right and managing frying conditions to ensure consistent texture.