Paleo Puran Poli
Indulge in the delightful fusion of tradition and health with this Paleo Puran Poli recipe—your guilt-free twist on a classic Indian sweet flatbread. Crafted with coconut flour, arrowroot starch, and jaggery for natural sweetness, this gluten-free and grain-free treat is perfect for those following a paleo lifestyle. The aromatic filling, made with desiccated coconut, warm spices like cardamom and nutmeg, and creamy almond milk, delivers a rich and irresistible flavor. Gently cooked on a skillet with a touch of ghee or coconut oil, these golden-brown delights are soft, pliable, and utterly satisfying. Ready in under an hour, Paleo Puran Poli is an ideal dessert or festive treat that’s nourishing, wholesome, and simply delicious. Serve warm and savor the taste of indulgence without compromise!
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Recipe Information
Ingredients
- 1 cup Coconut Flour
- 1 cup Arrowroot Starch
- 2 tablespoons Coconut Oil
- 1.5 cups Hot Water
- 0.5 teaspoon Salt
- 1 cup Desiccated Coconut
- 0.75 cup Jaggery (grated or powdered)
- 0.5 teaspoon Cardamom Powder
- 0.25 teaspoon Nutmeg Powder
- 0.5 cup Almond Milk
- 2 tablespoons Ghee (optional, for cooking)
Instructions
In a large mixing bowl, combine the coconut flour, arrowroot starch, and salt.
Add the coconut oil and mix well until it resembles a crumbly texture.
Gradually add the hot water while mixing continuously until the dough comes together. It should be a smooth and pliable dough.
Cover the dough with a damp cloth and set aside while you prepare the filling.
In a saucepan over medium heat, add the desiccated coconut, jaggery, almond milk, cardamom powder, and nutmeg powder.
Cook the mixture, stirring continuously until the jaggery melts and the mixture thickens, about 5-7 minutes.
Once the filling is thick and well combined, remove from heat and let it cool to room temperature.
Divide the dough into 6 equal portions and flatten each into a small disk using your palms.
Take a portion of the cooled filling and place it in the center of a dough disk. Fold the edges over to encase the filling and seal it.
Gently roll out the filled dough ball into a flat, thin circle, ensuring the filling doesn't spill out.
Heat a non-stick skillet over medium heat and lightly grease it with ghee or coconut oil.
Place the rolled puran poli on the skillet and cook for 2-3 minutes on each side until golden brown spots appear.
Repeat the rolling and cooking process for the remaining dough and filling.
Serve warm and enjoy your paleo puran poli!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 33.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 548 mg | 12% | |
*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.
