Keto Classic Indian Puri
Delight in the authentic flavors of Indian cuisine with a low-carb twist in this Keto Classic Indian Puri recipe! Perfectly golden and irresistibly fluffy, these puris are crafted with almond flour and psyllium husk to create a gluten-free dough that’s soft yet durable, making it ideal for deep frying. Infused with the aromatic warmth of cumin seeds, each bite offers a satisfying crunch with a hint of spice. This keto-friendly version of a beloved classic takes just 30 minutes to prepare and is fried to perfection in healthy avocado or coconut oil. Whether paired with a hearty low-carb curry or enjoyed as a standalone treat, these puris promise to transform your keto dining experience.
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Psyllium husk
- 0.5 teaspoon Baking powder
- 0.5 cup Hot water
- 0.5 teaspoon Salt
- 0.25 cup Ghee or coconut oil
- 0.5 teaspoon Cumin seeds
- 2 cups Oil for frying (avocado or coconut oil recommended)
Directions
Step 1
In a mixing bowl, combine almond flour, psyllium husk, baking powder, cumin seeds, and salt.
Step 2
Mix well to ensure all dry ingredients are evenly distributed.
Step 3
Slowly add the hot water to the dry ingredients, mixing continuously until a dough forms.
Step 4
Knead the dough for about 2-3 minutes until it becomes smooth and elastic.
Step 5
Cover the dough and let it rest for 10 minutes to allow the psyllium husk to absorb the water and bind the dough better.
Step 6
After resting, divide the dough into 8 equal portions and roll each portion into a ball.
Step 7
Grease a flat surface or rolling board with a little ghee or coconut oil to avoid sticking.
Step 8
Roll each dough ball into a small disc of approximately 4 inches in diameter, keeping them slightly thicker than regular puris as this prevents breaking.
Step 9
Heat oil in a deep frying pan over medium-high heat. Test the oil by adding a small piece of dough; if it sizzles and rises to the top, the oil is ready.
Step 10
Carefully place one rolled puri into the hot oil and fry until it puffs up and turns golden brown. Use a slotted spoon to gently press the puri down to help it puff up.
Step 11
Flip the puri and fry the other side until it's golden brown as well.
Step 12
Remove the fried puri from the oil and place it on a paper towel-lined plate to drain excess oil.
Step 13
Repeat with the remaining dough balls, ensuring the oil temperature remains consistent to prevent the puris from soaking up too much oil.
Step 14
Serve hot, enjoying these keto-friendly puris with your favorite low-carb curry or sabzi.
Nutrition Facts
| Serving size | (763.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5181.8 |
| Total Fat 580.9g | 0% |
| Saturated Fat 410.9g | 0% |
| Cholesterol 177.5mg | 0% |
| Sodium 1418.3mg | 0% |
| Total Carbohydrate 31.3g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 3.5g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 253.7mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 112mg | 0% |
Source of Calories