Low Carb Dahi Puri
Indulge in the irresistible flavors of Low Carb Dahi Puri, a healthier twist on the beloved Indian street food. Perfect for those seeking a guilt-free snack or appetizer, this recipe uses almond flour, psyllium husk, and coconut flour to create crispy, baked puris that are delightfully low in carbs and gluten-free. The refreshing filling combines creamy Greek yogurt with finely chopped cucumber, red onion, and tomato, enhanced by aromatic spices like chaat masala, roasted cumin powder, and red chili for a tangy, zesty punch. Garnished with vibrant pomegranate seeds and fresh herbs, each bite is a crunchy explosion of flavor. Ready in under an hour, this recipe is ideal for serving at parties or as a quick, nutritious treat. Perfect keywords: "low carb Indian snacks," "gluten-free dahi puri," "healthy street food recipes," "easy appetizer ideas."
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Psyllium husk powder
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Boiling water
- 2 tablespoons Avocado oil
- 1 cup Greek yogurt
- 0.5 cup Cucumber, finely chopped
- 0.25 cup Red onion, finely chopped
- 0.5 cup Tomato, finely chopped
- 0.25 cup Fresh coriander leaves, chopped
- 0.25 cup Mint leaves, chopped
- 1 teaspoon Chaat masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Roasted cumin powder
- 0.5 teaspoon Stevia
- 1 tablespoon Lemon juice
- 0.5 cup Pomegranate seeds
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, psyllium husk powder, coconut flour, baking powder, and salt.
Add boiling water and avocado oil to the dry ingredients and mix until a sticky dough forms.
Allow the dough to rest for 10 minutes. This will enable the psyllium husk to absorb the moisture and firm up the dough.
Divide the dough into 20 small, equal-sized balls. Use your hands to flatten each ball into a thin disc about 2 inches in diameter.
Place the discs on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown and crisp.
While the puris are baking, prepare the filling by mixing Greek yogurt, cucumber, red onion, tomato, coriander leaves, mint leaves, chaat masala, red chili powder, roasted cumin powder, stevia, and lemon juice in a bowl.
Once the puris are baked, allow them to cool completely.
To assemble the Dahi Puri, gently crack open the top of each puri to form a pocket.
Fill each puri with the prepared yogurt mixture, and top with pomegranate seeds.
Serve immediately for a delicious, crunchy, and flavorful low-carb snack!
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 33.7 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1932 mg | 41% | |
*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.
