Low Carb Puran Poli
Discover the ultimate fusion of tradition and health with our Low Carb Puran Poli recipe! This reinvented classic replaces conventional flour with almond and coconut flours, making it a keto-friendly delight without compromising on flavor. The filling, made with creamy chana dal sweetened with stevia or erythritol, is spiced with aromatic cardamom and nutmeg for an irresistible, guilt-free indulgence. Psyllium husk powder gives the dough its perfect pliability, while ghee adds a rich, authentic taste during cooking. Perfect for festivities or everyday treats, these golden-brown stuffed flatbreads are a wholesome low-carb twist on the beloved Indian favorite. Try it warm and savor every bite of this delicious, gluten-free creation!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Psyllium husk powder
- 4 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 cup Hot water
- 1 cup Chana dal
- 0.25 cup Stevia or erythritol sweetener
- 0.5 teaspoon Ground cardamom
- 3 tablespoons Ghee
- 0.25 teaspoon Nutmeg powder
Instructions
Start by preparing the filling. Rinse the chana dal thoroughly and soak it in water for at least 2 hours. After soaking, drain the water.
In a pressure cooker, add the soaked chana dal and 2 cups of fresh water. Cook on medium heat until you hear 3-4 whistles indicating that the dal is soft and cooked. Alternatively, you can cook the dal in a pot until soft, approximately 30-40 minutes.
Once cooked, drain the excess water and mash the dal to a smooth paste using a potato masher or a blender. Add the stevia, cardamom, and nutmeg to the mashed dal and mix well. Set aside.
To prepare the low-carb dough, in a bowl, combine almond flour, coconut flour, psyllium husk powder, and salt. Mix thoroughly with a spoon or hands.
Add olive oil and mix again until the flour is crumbly.
Gradually add hot water, starting with a few tablespoons at a time, and mix well to form a soft dough. The consistency should be pliable but not sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into 6 equal parts and roll each into a ball. Flatten each ball slightly.
Take one dough ball and place it between two sheets of parchment paper. Roll it flat using a rolling pin into a thin circle, about 5-6 inches in diameter.
Place about 2 tablespoons of the chana dal filling in the center of the rolled dough. Gently fold the edges over the filling, pinching to seal and forming a stuffed ball.
Flatten the stuffed ball slightly, place it between parchment paper sheets again, and gently roll it out to a circle of approximately 6-7 inches diameter, being careful not to break the dough.
Heat a non-stick skillet over medium heat and add 1 tablespoon of ghee. Once hot, place the rolled puran poli onto the skillet.
Cook for about 2-3 minutes on each side or until golden brown and the filling is heated through.
Repeat the process with the remaining dough and filling, adding ghee as necessary.
Serve warm and enjoy your low-carb puran poli!
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 15.8 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1733 mg | 37% | |
*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.
