Low Carb Alu Puri
Satisfy your cravings for traditional Indian flavors without the extra carbs with this irresistible Low Carb Alu Puri recipe! Featuring a gluten-free and keto-friendly puri dough made from almond flour, coconut flour, and psyllium husk, these golden, crispy puris are paired with spiced, aromatic potatoes cooked in a fragrant blend of cumin, turmeric, coriander, and garam masala. Perfect for those following a low-carb or grain-free lifestyle, this dish is a healthier twist on a beloved classic. Whether it’s for breakfast, brunch, or dinner, every bite is a delightful balance of earthy spices, zesty lemon, and herbs. Quick to prepare and bursting with authentic flavors, this recipe is sure to become a favorite. Serve hot with a side of your favorite chutney or yogurt for the ultimate low-carb feast!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk
- 0.75 cup Hot water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 medium Boiled potatoes, diced
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 tablespoon Green chilies, chopped
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
- 2 cups Oil for frying
Instructions
In a mixing bowl, combine almond flour, coconut flour, psyllium husk, and salt.
Gradually add hot water and mix with a spoon until a dough forms. Let it rest for 10 minutes.
Divide the dough into small balls and roll them into thin puris using a rolling pin. Keep them covered with a damp cloth to prevent drying.
Heat oil in a deep frying pan over medium heat. Fry the puris one at a time until they puff up and turn golden brown. Drain excess oil on paper towels.
For the spiced potatoes, heat olive oil in a pan. Add cumin seeds and allow them to splutter.
Add minced ginger, garlic, and green chilies. Sauté for a minute until fragrant.
Add turmeric powder, coriander powder, red chili powder, and garam masala. Stir well.
Add the diced potatoes and salt. Mix until the potatoes are well coated with the spices.
Cook on medium heat for about 5-7 minutes or until the potatoes are slightly crispy.
Turn off the heat and add lemon juice and chopped cilantro. Mix well and adjust seasoning if necessary.
Serve the spiced potatoes with the hot crispy low-carb puris.
Nutrition Facts
Calories |
5615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 603.4 g | 774% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 10.8 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 511 mg | 11% | |
*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.
