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