Keto Poori | Puri

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.

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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.
Poori Dry Ingredients
  • 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.
Poori Dough
  • 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.
poori plate

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.
Poori dough roller
Flattened with dough between 2 parchment paper
Poori cookie cutter
Dough cut into circles with cookie cutter
Poori dough cut
Poori dough ready for frying
  • 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
Potato Filling
poori plate angle

Keto Poori

A keto version of a favorite Indian fried bread that tastes great with a variety of curries.
3.5 from 2 votes
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

Ingredients

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.



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