1/2cupvegetable oil2-4 cups total for frying, 1/2 cup absorbed for nutritional information
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.