Keto Poori | Puri

One of my favorite Indian breads is the poori. The poori is traditionally a whole wheat flour fried bread. It is commonly served to accompany channa masala, dal or a wide variety of potato based curries like aloo sabji. It is typically eaten for breakfast or as snack. Does not sound very keto, right? A meal with whole wheat fried bread and a potato based curry does not fit into any keto diet plan. I have experimented with creating a keto alternative for poori and came up with this delicious recipe. This is delicious and I enjoyed it with our cauliflower sabji and butter chicken.

Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Resting Time: 30 minutes 
• Total Time: 50 minutes
• Servings: 8 – Each serving is 2 pooris
• Calories: 426.4kcal

Keto Poori Equipment

• Tortilla Press – The tortilla press makes working with keto based dough which tend to be sticky so much easier and efficient. All you need to do is use parchment paper on both sides when using this tool. Check out the video later in this post to see it in action for this recipe.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• 1 tbsp psyllium husk
• 1 tsp salt
• 1/2 cup cottage cheese
• 1 tsp olive oil divided
• 1/2 cup water divided
• 1/2 cup vegetable oil 2 cups total for frying, 1/2 cup absorbed for nutritional information

Keto Poori Instructions

• Start by whisking the dry ingredients in a bowl – almond flour, coconut flour, xanthan gum, psyllium husk, baking soda and salt.

• Then add cottage cheese. Then incorporate the cottage cheese into the dry ingredients using hands and kneading the dough. Periodically add water (around 1/2 cup total) and oil (up to 1 tsp total) to help incorporate and keep dough from sticking to hands.

• Then set aside for 30 minutes for dough to rest

• Then take 1-2 inch balls and use tortilla press to make 4-6 inch round flattened poori dough. Makes about 16 to 20 pooris.

• Then take flattened round poori dough and cook in 2 cups of vegetable oil on medium heat. Then cook each side until it becomes a tan to light brown color. The pooris may puff resembling cooking of traditional pooris.

Notes

• If you do not have a tortilla press, you can flatten the dough by placing between two sheets of parchment paper and using a rolling pin.  Use a large cookie cutter to cut into circles.  Then take the left over dough and knead.  Then repeat the process until most of the dough is used up.

• If the dough is too hard, then add some water and knead some more to soften it up.
• This recipe goes well with the cauliflower sabji recipe.

Cauliflower Palya/Sabji – Taste and texture like Potato (aloo) palya/sabji

A keto version replacing the traditional aloo (potato) palya with cauliflower replicating the taste and texture of the aloo (potato) palya

Check out this recipe

Keto Poori

A keto version of a favorite Indian fried bread that tastes great with a variety of curries.

3.4 from 5 votes

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Prep Time: 10 minutes

Cook Time: 10 minutes

Resting Time: 30 minutes

Total Time: 50 minutes

Course: Side Dish

Cuisine: Indian

Keyword: almond flour, coconut flour, cottage cheese, Indian, psyllium husk, xanthum gum

Servings: 8

Calories: 212.2kcal

Net Carbs: 2.9g

Equipment

• Tortilla Press

Ingredients

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1 1/2 tsp xanthan gum
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1/2 cup cottage cheese
• 1 tsp olive oil - divided
• 1/2 cup water - divided
• 1/2 cup vegetable oil - 2-4 cups total for frying, 1/2 cup absorbed for nutritional information

Instructions

• Whisk the dry ingredients in a bowl – almond flour, coconut flour, xanthan gum, psyllium husk, baking soda and salt.
• Add cottage cheese. Incorporate the cottage cheese into the dry ingredients using hands and kneading the dough. Periodically add water (around 1/2 cup total) and oil (up to 1 tsp total) to help incorporate and keep dough from sticking to hands.
• Set aside for 30 minutes for dough to rest
• Take 1-2 inch balls and use tortilla press to make 4-6 inch round flattened poori dough. Makes about 16 to 20 pooris.
• Take flattened round poori dough and cook in 2 cups of vegetable oil on medium heat. Cook each side until it becomes a tan to light brown color. The pooris may puff resembling cooking of traditional pooris.

Notes

• If you do not have a tortilla press, you can flatten the dough by placing between two sheets of parchment paper and using a rolling pin.  Use a large cookie cutter to cut into circles.  Take the left over dough and knead.  Then repeat the process until most of the dough is used up.
• If the dough is too hard, add some water and knead some more to soften it up.

Nutrition

Serving: 2-pooris | Calories: 212.2kcal | Carbohydrates: 7.6g | Protein: 4g | Fat: 19.3g | Saturated Fat: 12.7g | Cholesterol: 2.2mg | Sodium: 294.3mg | Potassium: 13.7mg | Fiber: 4.7g | Sugar: 1.1g | Vitamin A: 18.4IU | Calcium: 25.6mg | Iron: 0.5mg | Net Carbs: 2.9g

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Let us know how this keto poori recipe turns out for you in the comments below.