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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 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine Indian
Servings 8
Calories 212.2 kcal



  • 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.


  • 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.


Serving: 2-poorisCalories: 212.2kcalCarbohydrates: 7.6gProtein: 4gFat: 19.3gSaturated Fat: 12.7gCholesterol: 2.2mgSodium: 294.3mgPotassium: 13.7mgFiber: 4.7gSugar: 1.1gVitamin A: 18.4IUCalcium: 25.6mgIron: 0.5mgNet Carbs: 2.9g
Keyword almond flour, coconut flour, cottage cheese, Indian, psyllium husk, xanthum gum
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