Baked Panipuri Samosa
by Radha Hoizal

This is an healthier version as during festivities we happen to eat highly calorious food but these samosas are baked and hence low in calories and tastier too.Moreover these samosas can be stored in an air-tight container for 10-15 days.Try Now!

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Baked Panipuri Samosa recipe - How to make Baked Panipuri Samosa

For The Dough
1 cup plain flour (maida)
4 to 5 drops lemon juice
4 tbsp oil
1/2 tsp baking powder
1 tsp carom seeds (ajwain)
salt to taste

For The Stuffing
1 cup fried moong dal (split yellow dal)
1 cup nylon sev
salt to taste
1 tsp chilli powder
1 tsp mint powder
1 tsp chaat masala
1/2 tsp black salt (sanchal)
1 tsp panipuri masala
1 tsp powdered sugar
2 to 3 tsp oil
oil for brushing the samosas

Method
For the dough

Mix all the ingredients and add enough water and bind a medium soft dough and keep aside.

For the stuffing

Combine sev and fried moong dal in a mixer jar and grind to a powder.
To the powder add the remaining masalas and oil and mix well and keep aside.

How to proceed

Make balls of the dough and roll to a puri.
Cut the puri to half to bring a semi-circle.
Fold the semi-circle to give a shape of a cone.
Fill in with the prepared stuffing and seal the edges well with little water drops.
Arrange the samosas in a baking tray and brush a little with oil.
Bake the samosas in a preheated oven for 20-25 minutes at 180 C or till the samosas are crisp.
Serve with sweet chutney.