Whole30 Classic Indian Poori
Discover a healthier twist on a beloved Indian classic with this Whole30 Classic Indian Poori recipe! Crafted with Whole30-approved grain-free flours like almond or cassava flour, this dish brings a satisfying blend of tradition and modern dietary needs. Arrowroot powder ensures a soft, pliable dough, while a pinch of ground cumin adds a warm, aromatic touch. Fried to golden, crispy perfection in Whole30-compliant oils like avocado or coconut oil, these puffed delights are both light and indulgent. Perfect for pairing with your favorite Whole30-approved curries or vegetable dishes, this recipe is ready in just 25 minutes, making it a versatile addition to your gluten-free, grain-free meal rotation. Whether you're on a Whole30 journey or simply looking for a guilt-free poori recipe, this is a must-try!
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Ingredients
- 2 cups Whole30 approved grain-free flour (such as almond flour or cassava flour)
- 0.5 cup Arrowroot powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 0.75 cup Water
- 2 cups Whole30 compliant cooking oil (such as avocado or coconut oil), for frying
Directions
Step 1
In a large mixing bowl, combine the grain-free flour, arrowroot powder, salt, and ground cumin. Mix well to ensure even distribution of the spices and salt.
Step 2
Gradually add water to the dry ingredients, stirring continuously with your hand or a spatula until a dough starts to form. The dough should be soft but not sticky. You may need to adjust the amount of water slightly depending on your choice of flour.
Step 3
Knead the dough for 2-3 minutes, until it is smooth and pliable. Cover the dough with a damp cloth and let it rest for about 10 minutes. Resting helps the flour to absorb water and makes rolling easier.
Step 4
Divide the dough into small lemon-sized balls. You should get about 10-12 balls, depending on size.
Step 5
On a clean surface or a rolling mat, flatten each ball into a round disc, about 4-5 inches in diameter. You may lightly dust with extra arrowroot powder to prevent sticking while rolling.
Step 6
Heat the Whole30 compliant cooking oil in a deep frying pan over medium-high heat. To test if the oil is ready, drop a small piece of dough into it. If it sizzles and rises to the surface quickly, the oil is hot enough.
Step 7
Carefully slide one rolled poori into the hot oil. Using a slotted spoon, gently press down on the poori to help it puff up. Fry until golden brown and crisp, about 1-2 minutes per side.
Step 8
Remove the poori with the slotted spoon, allowing excess oil to drain back into the pan, and place it on a plate lined with paper towels.
Step 9
Repeat the frying process with the remaining rolled dough.
Step 10
Serve the poori hot with your favorite Whole30 compliant curry or vegetable dish.
Nutrition Facts
| Serving size | (1025.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5603.3 |
| Total Fat 557.8g | 0% |
| Saturated Fat 61.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2381.8mg | 0% |
| Total Carbohydrate 182.7g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 4.8g | |
| Protein 24.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 311.5mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 994.3mg | 0% |
Source of Calories