Paleo Classic Indian Poori
Bring a touch of Indian tradition to your paleo lifestyle with this delightful recipe for Paleo Classic Indian Poori. Crafted with nutrient-rich almond flour, tapioca flour, and coconut flour, this grain-free twist on the beloved fried bread delivers the same fluffy, golden goodness without sacrificing dietary goals. A dash of psyllium husk ensures perfect pliability, while frying in coconut oil gives each poori its signature crisp texture. Ready in just 30 minutes, these puffed beauties are perfect for pairing with hearty paleo curries or vibrant chutneys. Whether you're exploring gluten-free alternatives or diving into paleo-friendly Indian cuisine, this recipe is an irresistible addition to your repertoire.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon psyllium husk powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup room temperature water
- 1 tablespoon olive oil
- 1 cup coconut oil (for frying)
Instructions
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, psyllium husk powder, baking soda, and salt. Mix well until all dry ingredients are evenly incorporated.
Add the water and olive oil to the flour mixture. Stir until a dough begins to form. The dough should be pliable but not sticky, so adjust with more water or almond flour if necessary.
Knead the dough gently for 2-3 minutes to ensure all the ingredients are well mixed. Divide the dough into 12 equal portions and shape them into small balls.
Place a small ball of dough between two pieces of parchment paper. Use a rolling pin to gently roll it into a flat disc, about 4 inches in diameter. Repeat with the remaining dough balls.
Heat the coconut oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.
Carefully slide one poori into the hot oil. It should puff up and float to the surface. Fry for about 30 seconds on each side or until golden brown and crisp.
Use a slotted spoon to remove the poori from the oil, and drain excess oil on a paper towel-lined plate.
Repeat the frying process with the remaining discs, ensuring the oil stays hot but doesn’t smoke.
Serve the Paleo poori hot with your choice of Paleo-friendly curry or side dish.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.6 g | 387% | |
| Saturated Fat | 211.1 g | 1056% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 6.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 131 mg | 3% | |
*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.
