Whole30 Alu Puri

Elevate your classic comfort food with this Whole30 Alu Puri, a healthier twist on a traditional Indian dish! Featuring spiced sweet potatoes cooked to tender perfection with aromatic cumin, fresh ginger, and vibrant turmeric, this recipe pairs beautifully with crispy, grain-free puris made from almond flour, coconut flour, and tapioca starch. Perfectly suited for Whole30 or gluten-free diets, this meal is rich in flavor, nutritious, and entirely grain-free. Its combination of warming spices and crispy puris creates a satisfying, wholesome dish ideal for dinner or a special brunch. Serve hot, garnished with fresh cilantro, and savor the balance of nourishing ingredients with bold, authentic flavors.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Sweet Potatoes
• 3 tablespoons Coconut Oil
• 1 teaspoon Cumin Seeds
• 1 inch piece Fresh Ginger
• 2 small Green Chilies
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Salt
• 2 tablespoons Chopped Fresh Cilantro
• 2 cups Almond Flour
• 0.5 cup Coconut Flour
• 4 tablespoons Tapioca Starch
• 0.5 teaspoon Baking Soda
• 0.75 cup Water
• 6 tablespoons Additional Coconut Oil (for frying)

Directions

Step 1

Begin by preparing the potatoes: peel and chop the sweet potatoes into small cubes.

Step 2

Heat 2 tablespoons of coconut oil in a skillet over medium heat and add cumin seeds. Allow them to sizzle for about 30 seconds.

Step 3

Add grated ginger and finely chopped green chilies to the skillet. Sauté for a minute until fragrant.

Step 4

Stir in the cubed sweet potatoes, coriander powder, turmeric powder, and salt. Mix well so the spices coat the potatoes.

Step 5

Add a splash of water to the skillet, cover, and cook the sweet potatoes over low heat for about 15-20 minutes, stirring occasionally, until they are tender.

Step 6

Sprinkle chopped cilantro over the cooked potatoes and set aside.

Step 7

To make the puri dough, combine almond flour, coconut flour, tapioca starch, and baking soda in a large bowl.

Step 8

Gradually add water while stirring to form a dough. The dough should be soft but not sticky.

Step 9

Divide the dough into 12-14 small balls.

Step 10

Flatten each ball between two sheets of parchment paper using a rolling pin, to approximately 1/8-inch thickness.

Step 11

Heat remaining coconut oil in a frying pan over medium heat.

Step 12

Fry each rolled-out puri until golden, about 1 minute per side. Remove and drain on paper towels to remove excess oil.

Step 13

Serve the spiced sweet potatoes with the almond and coconut flour puris while hot.

Nutrition Facts

Serving size	(816.7g)

Amount per serving	% Daily Value*
Calories	2104.7

Total Fat 147.8g	0%
Saturated Fat 49.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3215.8mg	0%
Total Carbohydrate 168.1g	0%
Dietary Fiber 55.1g	0%
Total Sugars 26.2g
Protein 58.1g	0%

Vitamin D 0IU	0%
Calcium 569.5mg	0%
Iron 15.9mg	0%
Potassium 610.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 10.4%

Carbs: 30.1%