Paleo Alu Puri
Satisfy your craving for a flavorful, grain-free twist on a classic Indian favorite with this Paleo Alu Puri recipe! Featuring tender, spiced sweet potatoes simmered with aromatic cumin, turmeric, and garam masala, this dish is paired with golden, crispy puris made from a wholesome blend of coconut flour, tapioca flour, and arrowroot powder. Perfectly paleo-friendly and naturally gluten-free, this recipe uses coconut oil for frying, ensuring a light and nourishing indulgence. Whether you're looking for a healthy alternative to traditional alu puri or want to explore an exciting, nutrient-filled dish, this recipe brings bold flavors to your table in just about an hour. Serve it hot and garnished with fresh cilantro for a comforting yet health-conscious meal your whole family will love! Perfect for keyword searches like "Paleo Indian recipes," "grain-free puri," and "spiced sweet potatoes."
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 1 teaspoon Sea salt
- 2 tablespoons Fresh cilantro
- 1 cup Coconut flour
- 1 cup Tapioca flour
- 0.5 cup Arrowroot powder
- 1 cup Water
- 0.5 cup Coconut milk
- as needed Coconut oil for frying
Instructions
Peel the sweet potatoes and cut them into small cubes.
Heat 2 tablespoons of coconut oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds.
Add in the cubed sweet potatoes, turmeric, garam masala, and sea salt, stirring to combine.
Cover the pan and let the sweet potatoes cook until they are tender, stirring occasionally for about 15-20 minutes.
Once cooked, remove the pan from heat and stir in the chopped cilantro.
In a mixing bowl, combine coconut flour, tapioca flour, and arrowroot powder.
Slowly add the water and coconut milk to the flour mixture, stirring continuously to form a smooth dough.
Divide the dough into small balls, about 1.5 inches in diameter.
Flatten each ball into a disc shape to form the puris.
In a deep frying pan, heat enough coconut oil to submerge the puris over medium-high heat.
Fry each puri until golden brown and puffed, about 2 minutes per side.
Drain the puris on paper towels to remove excess oil.
Serve the sweet potato mixture with the fried puris while hot. Enjoy your Paleo Alu Puri!
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 381.2 g | 139% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 39.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1052 mg | 22% | |
*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.
