Gluten-Free Classic Indian Poori
Discover the magic of traditional Indian cuisine with this Gluten-Free Classic Indian Poori recipe! Made with chickpea flour, rice flour, and a clever flaxseed meal binding agent, these golden, puffed delights are a gluten-free adaptation of the beloved Indian flatbread. Perfectly crisp on the outside and tender within, these pooris boast a subtly nutty flavor enhanced by carom seeds (optional) for an aromatic touch. Whether paired with your favorite curry, dal, or chutney, these gluten-free pooris are a versatile and satisfying addition to your table. Quick to prepare and cook, they’re ideal for breakfast, lunch, or festive occasions. Dive into gluten-free Indian cooking with this simple yet authentic recipe that celebrates flavor and tradition!
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Ingredients
- 1 cup Chickpea flour (Besan)
- 1 cup Rice flour
- 2 tablespoons Flaxseed meal
- 5 tablespoons Hot water
- 0.5 teaspoon Salt
- 0.5 teaspoon Carom seeds (Ajwain, optional)
- 0.75 cup Water
- 2 cups Oil for frying
Directions
Step 1
In a small bowl, combine the flaxseed meal and hot water. Mix well and let it sit for 5 minutes until it turns into a gel-like consistency. This will serve as a binding agent.
Step 2
In a large mixing bowl, combine the chickpea flour, rice flour, salt, and carom seeds (if using). Mix well.
Step 3
Add the flaxseed mixture to the flour mixture and start mixing. Gradually add the 0.75 cups of water, little by little, and knead into a smooth and pliable dough. Ensure the dough is not too sticky or too dry.
Step 4
Cover the dough with a damp cloth and let it rest for about 10 minutes.
Step 5
Divide the rested dough into 12 equal portions and roll each portion into a smooth ball.
Step 6
Lightly dust a clean surface with rice flour. Using a rolling pin, roll each ball into a small, even circle about 3-4 inches in diameter. Aim for an even thickness for better puffing.
Step 7
In a deep frying pan, heat the oil over medium-high heat. To check if the oil is ready, drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.
Step 8
Gently slide one rolled dough circle into the hot oil. Gently press the poori with a slotted spoon to help it puff up. Fry on both sides until golden brown and crisp.
Step 9
Using the slotted spoon, remove the poori from the oil and drain on paper towels to remove excess oil.
Step 10
Repeat the frying process with the remaining rolled doughs.
Step 11
Serve the gluten-free pooris warm with your favorite curry or side dish.
Nutrition Facts
| Serving size | (1028.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5193.1 |
| Total Fat 489.5g | 0% |
| Saturated Fat 69.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1273.4mg | 0% |
| Total Carbohydrate 203.7g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 13.7g | |
| Protein 43.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 138.0mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1271.4mg | 0% |
Source of Calories