Low Sodium Classic Indian Puri
Experience the irresistible charm of Low Sodium Classic Indian Puri—a healthier twist on the beloved Indian bread that pairs perfectly with curries, chutneys, or as a standalone snack. Crafted with wholesome whole wheat flour and a touch of salt substitute, this recipe delivers the same deliciously puffed texture and golden hue without the added sodium. The dough, enriched with a dash of olive oil for extra pliability, is rolled out into small discs and deep-fried to perfection, puffing up into light, airy rounds. Ready in under 40 minutes, these puris are the perfect addition to any meal, offering a delightful combination of crispness and chew. Whether you're managing your sodium intake or simply looking for a flavorful, guilt-free indulgence, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt substitute
- 2 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine 2 cups of whole wheat flour and 0.5 teaspoons of a salt substitute.
Add 1 tablespoon of olive oil to the flour mixture and mix well until it resembles coarse crumbs.
Gradually add 0.75 cups of water to the flour mixture, kneading it into a smooth and pliable dough. The dough should not be sticky. Adjust water as necessary to achieve this consistency.
Once the dough is ready, cover it with a damp cloth and let it rest for at least 10 minutes.
Divide the dough into equal portions, approximately 12-16 small balls.
Lightly dust a rolling surface with whole wheat flour. Flatten each ball and roll it out into a circle of about 3 to 4 inches in diameter. Keep in mind that puris need to be slightly thicker than chapatis.
Heat 2 cups of vegetable oil in a deep frying pan over medium-high heat.
To check if the oil is hot enough, drop a small piece of dough into the oil; if it sizzles and rises immediately, the oil is ready.
Carefully slide the rolled puris into the hot oil. They should puff up immediately. Fry the puri until golden brown on both sides, using a slotted spoon to gently press the puri down for even puffing.
Remove the fried puri and drain on paper towels to remove excess oil. Repeat the process with the remaining dough balls.
Serve the low sodium puris warm with your favorite curries or as a standalone snack.
Nutrition Facts
Calories |
4994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.4 g | 630% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 1.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2821 mg | 60% | |
*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.
