Paleo Classic Indian Poori
Elevate your grain-free culinary game with this Paleo Classic Indian Poori recipe, a healthier twist on the traditional deep-fried Indian bread. Made with a perfect blend of almond flour, tapioca flour, and coconut flour, these pooris are crisp, golden, and irresistibly puffed, just like the original. The addition of psyllium husk powder ensures a pliable, easy-to-roll dough, while coconut oil delivers a rich and satisfying fry. With just 20 minutes of prep time, you can enjoy this light and airy bread paired with your favorite Paleo-friendly curry or chutney. Whether you're embracing the paleo lifestyle or simply exploring gluten-free alternatives, this recipe allows you to indulge in the authentic flavors of Indian cuisine without compromise.
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Ingredients
- 1 cup almond flour
- 0.5 cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon psyllium husk powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup room temperature water
- 1 tablespoon olive oil
- 1 cup coconut oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, psyllium husk powder, baking soda, and salt. Mix well until all dry ingredients are evenly incorporated.
Step 2
Add the water and olive oil to the flour mixture. Stir until a dough begins to form. The dough should be pliable but not sticky, so adjust with more water or almond flour if necessary.
Step 3
Knead the dough gently for 2-3 minutes to ensure all the ingredients are well mixed. Divide the dough into 12 equal portions and shape them into small balls.
Step 4
Place a small ball of dough between two pieces of parchment paper. Use a rolling pin to gently roll it into a flat disc, about 4 inches in diameter. Repeat with the remaining dough balls.
Step 5
Heat the coconut oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.
Step 6
Carefully slide one poori into the hot oil. It should puff up and float to the surface. Fry for about 30 seconds on each side or until golden brown and crisp.
Step 7
Use a slotted spoon to remove the poori from the oil, and drain excess oil on a paper towel-lined plate.
Step 8
Repeat the frying process with the remaining discs, ensuring the oil stays hot but doesn’t smoke.
Step 9
Serve the Paleo poori hot with your choice of Paleo-friendly curry or side dish.
Nutrition Facts
| Serving size | (550.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3015.8 |
| Total Fat 301.6g | 0% |
| Saturated Fat 211.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1513.3mg | 0% |
| Total Carbohydrate 86.4g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 6.7g | |
| Protein 23.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 227.7mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 131.4mg | 0% |
Source of Calories