Low Sodium Classic Indian Poori
Discover the magic of a timeless Indian favorite with this Low Sodium Classic Indian Poori recipe, a healthier twist on a beloved traditional treat. Crafted with whole wheat flour and enhanced with the optional earthy aroma of caraway seeds, these pooris are delightfully soft and perfectly puffed. Requiring minimal ingredients and no added salt, this recipe is ideal for those seeking a low-sodium option without compromising on flavor. The dough is kneaded to perfection, rolled into evenly sized discs, and deep-fried to achieve that signature golden-brown puffiness. Perfectly paired with your favorite low-sodium curry or spiced potato dish, these pooris are a must-try for breakfast, brunch, or festive gatherings. Quick to prepare with just 15 minutes of prep time, this crowd-pleaser combines tradition and health in every bite!
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Ingredients
- 2 cups Whole wheat flour
- 3/4 cup Water
- 1 teaspoon Caraway seeds (optional)
- 1 tablespoon Vegetable oil
- 2 cups Oil for deep frying
Directions
Step 1
In a mixing bowl, combine 2 cups of whole wheat flour with 1 teaspoon of optional caraway seeds for extra flavor.
Step 2
Gradually add 3/4 cup of water to the flour mixture, adding a little at a time, and start kneading to form a stiff, smooth dough.
Step 3
Once the dough is formed, add 1 tablespoon of vegetable oil to the dough and knead for an additional 5 minutes to incorporate the oil fully into the dough.
Step 4
Divide the dough into small lemon-sized balls. This should yield approximately 12 to 16 balls.
Step 5
On a clean and dry surface, roll each ball into a small circle of about 4 to 5 inches in diameter using a rolling pin. Keep the rolled discs covered with a damp cloth while working on others to prevent drying.
Step 6
Heat 2 cups of oil in a deep frying pan 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 immediately, the oil is hot enough.
Step 7
Gently slide one rolled poori into the hot oil. Press it lightly with a slotted spoon; this helps it to puff up.
Step 8
Fry the poori until it turns golden brown on both sides, then remove it using a slotted spoon. Drain excess oil by placing on paper towels.
Step 9
Repeat the frying process with the remaining pooris, ensuring that the oil is at the correct temperature each time for even puffing.
Step 10
Serve the poori hot with your favorite low sodium curry or a spicy potato dish.
Nutrition Facts
| Serving size | (909.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5115.5 |
| Total Fat 490.9g | 0% |
| Saturated Fat 68.9g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 17.7mg | 0% |
| Total Carbohydrate 175.0g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 1.2g | |
| Protein 32.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 106.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 999.0mg | 0% |
Source of Calories