Whole30 Alu Puri
Satisfy your cravings with this healthy, Whole30-compliant twist on the classic Alu Puri! In this recipe, tender, spiced sweet potatoes infused with aromatic cumin, ginger, and turmeric take center stage, served alongside perfectly crisp puris made from almond flour, coconut flour, and tapioca starch. The recipe is entirely grain-free, gluten-free, and dairy-free, making it ideal for anyone following a Whole30 diet or seeking a nourishing, allergy-friendly meal. With golden-fried puris that are light yet sturdy and a vibrant sweet potato filling cooked to perfection, this dish delivers big on both flavor and comfort. Ready in just about an hour, it’s the ultimate balance of indulgence and clean eating—perfect for breakfast, lunch, or dinner!
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Recipe Information
Ingredients
- 2 medium Sweet Potatoes
- 3 tablespoons Coconut Oil
- 1 teaspoon Cumin Seeds
- 1 inch piece Fresh Ginger
- 2 small Green Chilies
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 2 tablespoons Chopped Fresh Cilantro
- 2 cups Almond Flour
- 0.5 cup Coconut Flour
- 4 tablespoons Tapioca Starch
- 0.5 teaspoon Baking Soda
- 0.75 cup Water
- 6 tablespoons Additional Coconut Oil (for frying)
Instructions
Begin by preparing the potatoes: peel and chop the sweet potatoes into small cubes.
Heat 2 tablespoons of coconut oil in a skillet over medium heat and add cumin seeds. Allow them to sizzle for about 30 seconds.
Add grated ginger and finely chopped green chilies to the skillet. Sauté for a minute until fragrant.
Stir in the cubed sweet potatoes, coriander powder, turmeric powder, and salt. Mix well so the spices coat the potatoes.
Add a splash of water to the skillet, cover, and cook the sweet potatoes over low heat for about 15-20 minutes, stirring occasionally, until they are tender.
Sprinkle chopped cilantro over the cooked potatoes and set aside.
To make the puri dough, combine almond flour, coconut flour, tapioca starch, and baking soda in a large bowl.
Gradually add water while stirring to form a dough. The dough should be soft but not sticky.
Divide the dough into 12-14 small balls.
Flatten each ball between two sheets of parchment paper using a rolling pin, to approximately 1/8-inch thickness.
Heat remaining coconut oil in a frying pan over medium heat.
Fry each rolled-out puri until golden, about 1 minute per side. Remove and drain on paper towels to remove excess oil.
Serve the spiced sweet potatoes with the almond and coconut flour puris while hot.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 26.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 610 mg | 13% | |
*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.
