Low Sodium Classic Indian Poori
Discover the delightful simplicity of Low Sodium Classic Indian Poori, a healthier twist on the beloved deep-fried Indian bread. Crafted from whole wheat flour and optionally enhanced with aromatic caraway seeds, this recipe results in irresistibly puffed, golden discs that are crisp on the outside and tender inside. Perfectly suited for those watching their sodium intake, these pooris are prepared with minimal ingredients and no added salt, yet hold true to the authentic flavors and textures of traditional poori. Whether paired with a fragrant curry or a spiced potato dish, their quick prep time and effortless frying process make them an ideal choice for a wholesome, comforting meal. For a heart-friendly upgrade to your favorite Indian bread, give this low-sodium classic a try!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 3/4 cup Water
- 1 teaspoon Caraway seeds (optional)
- 1 tablespoon Vegetable oil
- 2 cups Oil for deep frying
Instructions
In a mixing bowl, combine 2 cups of whole wheat flour with 1 teaspoon of optional caraway seeds for extra flavor.
Gradually add 3/4 cup of water to the flour mixture, adding a little at a time, and start kneading to form a stiff, smooth dough.
Once the dough is formed, add 1 tablespoon of vegetable oil to the dough and knead for an additional 5 minutes to incorporate the oil fully into the dough.
Divide the dough into small lemon-sized balls. This should yield approximately 12 to 16 balls.
On a clean and dry surface, roll each ball into a small circle of about 4 to 5 inches in diameter using a rolling pin. Keep the rolled discs covered with a damp cloth while working on others to prevent drying.
Heat 2 cups of oil in a deep frying pan 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 immediately, the oil is hot enough.
Gently slide one rolled poori into the hot oil. Press it lightly with a slotted spoon; this helps it to puff up.
Fry the poori until it turns golden brown on both sides, then remove it using a slotted spoon. Drain excess oil by placing on paper towels.
Repeat the frying process with the remaining pooris, ensuring that the oil is at the correct temperature each time for even puffing.
Serve the poori hot with your favorite low sodium curry or a spicy potato dish.
Nutrition Facts
Calories |
5116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.9 g | 629% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 1.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 999 mg | 21% | |
*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.
