Gluten-Free Classic Indian Poori
Experience the fluffiest indulgence with this Gluten-Free Classic Indian Poori recipe, a delightful twist on the traditional favorite that’s perfect for gluten-sensitive palates! Made with a balanced blend of chickpea and rice flours, and bound together with flaxseed meal for a vegan-friendly touch, these golden, puffed breads are light yet flavorful. The addition of carom seeds enhances the aroma and taste, while the hot frying creates the signature crispy outside and pillowy inside. Quick to prepare in just 40 minutes and designed to be a showstopper alongside curries, chutneys, or any vibrant Indian meal, this gluten-free poori is a must-try for lovers of authentic, allergy-friendly comfort food.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (Besan)
- 1 cup Rice flour
- 2 tablespoons Flaxseed meal
- 5 tablespoons Hot water
- 0.5 teaspoon Salt
- 0.5 teaspoon Carom seeds (Ajwain, optional)
- 0.75 cup Water
- 2 cups Oil for frying
Instructions
In a small bowl, combine the flaxseed meal and hot water. Mix well and let it sit for 5 minutes until it turns into a gel-like consistency. This will serve as a binding agent.
In a large mixing bowl, combine the chickpea flour, rice flour, salt, and carom seeds (if using). Mix well.
Add the flaxseed mixture to the flour mixture and start mixing. Gradually add the 0.75 cups of water, little by little, and knead into a smooth and pliable dough. Ensure the dough is not too sticky or too dry.
Cover the dough with a damp cloth and let it rest for about 10 minutes.
Divide the rested dough into 12 equal portions and roll each portion into a smooth ball.
Lightly dust a clean surface with rice flour. Using a rolling pin, roll each ball into a small, even circle about 3-4 inches in diameter. Aim for an even thickness for better puffing.
In a deep frying pan, heat the oil 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 to the surface immediately, the oil is ready.
Gently slide one rolled dough circle into the hot oil. Gently press the poori with a slotted spoon to help it puff up. Fry on both sides until golden brown and crisp.
Using the slotted spoon, remove the poori from the oil and drain on paper towels to remove excess oil.
Repeat the frying process with the remaining rolled doughs.
Serve the gluten-free pooris warm with your favorite curry or side dish.
Nutrition Facts
Calories |
5193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.5 g | 628% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 13.7 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1271 mg | 27% | |
*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.
