Gluten-Free Classic Indian Puri
Experience the authentic taste of India with a modern twist in this Gluten-Free Classic Indian Puri recipe! Crafted with a blend of gluten-free all-purpose flour and nutrient-rich amaranth flour, these puffed, golden-brown delights offer the same light and crispy texture as traditional puris—without the gluten. The addition of xanthan gum ensures the dough is pliable and elastic, making it easy to roll and fry to perfection. These puris puff beautifully when fried and are a versatile accompaniment to any curry or side dish. Perfect for those with dietary restrictions, this recipe brings the traditional magic of Indian cuisine to your gluten-free table. Ready in just 20 minutes of preparation and 20 minutes of cooking, it's an easy and satisfying option for a flavorful meal!
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Recipe Information
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 0.5 cup Amaranth Flour
- 1 teaspoon Xanthan Gum
- 0.5 teaspoon Salt
- 0.75 cup Warm Water
- 2 tablespoons Vegetable Oil
- 2 cups Oil for Frying
Instructions
In a mixing bowl, combine the gluten-free all-purpose flour, amaranth flour, xanthan gum, and salt. Stir well to ensure they are thoroughly mixed.
Add the warm water and 2 tablespoons of vegetable oil to the flour mixture. Mix until the dough starts to come together.
Knead the dough lightly with your hands in the bowl or on a flat surface until it is smooth and elastic. This should take about 5-7 minutes.
Cover the dough with a damp cloth and let it rest for 15 minutes. This resting time helps the ingredients to meld together and makes the puris puff nicely when fried.
After the dough has rested, divide it into small balls about the size of a golf ball. Keep them covered with a damp cloth to prevent drying.
On a lightly floured surface (using gluten-free flour), roll each ball into a 4-inch round disk. Ensure the disk is even and not too thin.
Heat the oil for frying in a deep pan over medium heat. It should be about 2 inches deep. To check if the oil is ready, drop a small piece of dough into it. The oil should sizzle and the dough should rise to the surface quickly.
Once the oil is hot, carefully slide one rolled puri into the oil. It should puff up within a few seconds. Spoon some hot oil over the top of the puri to encourage puffing.
Fry the puri until golden brown and crisp on both sides, about 30-40 seconds per side. Remove it with a slotted spoon and drain on paper towels.
Repeat the process with the remaining dough. Serve the puris hot with your favorite curry or side dish.
Nutrition Facts
Calories |
5391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.6 g | 649% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 1.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 305 mg | 6% | |
*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.
