Whole30 Classic Indian Poori
Embark on a Whole30 journey with this Classic Indian Poori recipe, a delightful grain-free twist on the beloved traditional bread. Made with Whole30-approved flours like almond or cassava flour and arrowroot powder, these golden, crisp discs are seasoned with a touch of ground cumin for authentic Indian flavor. Perfectly puffed and fried in Whole30-compliant cooking oil, this recipe reimagines the comforting poori while staying true to your dietary commitments. Quick to prepare and irresistibly versatile, pair your poori with hearty curries or vibrant vegetable dishes for a wholesome, gluten-free, and dairy-free feast. Explore a new culinary dimension while staying Whole30 compliant—this recipe is a true mealtime gem!
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Recipe Information
Ingredients
- 2 cups Whole30 approved grain-free flour (such as almond flour or cassava flour)
- 0.5 cup Arrowroot powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 0.75 cup Water
- 2 cups Whole30 compliant cooking oil (such as avocado or coconut oil), for frying
Instructions
In a large mixing bowl, combine the grain-free flour, arrowroot powder, salt, and ground cumin. Mix well to ensure even distribution of the spices and salt.
Gradually add water to the dry ingredients, stirring continuously with your hand or a spatula until a dough starts to form. The dough should be soft but not sticky. You may need to adjust the amount of water slightly depending on your choice of flour.
Knead the dough for 2-3 minutes, until it is smooth and pliable. Cover the dough with a damp cloth and let it rest for about 10 minutes. Resting helps the flour to absorb water and makes rolling easier.
Divide the dough into small lemon-sized balls. You should get about 10-12 balls, depending on size.
On a clean surface or a rolling mat, flatten each ball into a round disc, about 4-5 inches in diameter. You may lightly dust with extra arrowroot powder to prevent sticking while rolling.
Heat the Whole30 compliant cooking oil in a deep frying pan over medium-high heat. To test if the oil is ready, drop a small piece of dough into it. If it sizzles and rises to the surface quickly, the oil is hot enough.
Carefully slide one rolled poori into the hot oil. Using a slotted spoon, gently press down on the poori to help it puff up. Fry until golden brown and crisp, about 1-2 minutes per side.
Remove the poori with the slotted spoon, allowing excess oil to drain back into the pan, and place it on a plate lined with paper towels.
Repeat the frying process with the remaining rolled dough.
Serve the poori hot with your favorite Whole30 compliant curry or vegetable dish.
Nutrition Facts
Calories |
5603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 557.8 g | 715% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 4.8 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 994 mg | 21% | |
*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.
