A keto-friendly version of the traditional Puran Poli, swapping out high-carb ingredients for low-carb alternatives while keeping the essence of the dish.
Ingredients
For the Dough
almond flour1 1/2cups
psyllium husk powder2tbsp
coconut flour2tbsp
ghee2tbsp
baking powder1/2tsp
salt1pinch
Warm water (for kneading)
For the Filling
- coconut flour1/2cup
- powdered erythritol or monk fruit sweetener1/2cup
cardamom powder1tsp
saffron strands soaked in warm water1/4tsp
grated coconut2tbsp- ghee2tbsp
For Cooking
- Ghee or coconut oil for roasting
Nutrition (per serving)
Calories
367.5kcal (18.38%)
Protein
9.5g (19%)
Carbs
23.0g (8.36%)
Sugars
0.0g
Healthy Fat
8.0g
Unhealthy Fat
15.5g
% Daily Value based on a 2000 calorie diet
How to make Keto Puran Poli
Prepare the Dough
- Step 1
In a mixing bowl, combine almond flour, psyllium husk powder, coconut flour, ghee, baking powder, and a pinch of salt.
- Step 2
Add warm water gradually and knead to form a smooth, pliable dough. The psyllium husk will help bind the dough, similar to gluten in regular flour.
- Step 3
Cover and let the dough rest for about 15-20 minutes.
Make the Keto-Friendly Filling
- Step 1
In a pan, heat the ghee and add coconut flour. Lightly toast it until fragrant.
- Step 2
Add the powdered erythritol or monk fruit sweetener, cardamom powder, and saffron water (if using). Stir well and cook until the mixture thickens and becomes a dough-like consistency.
- Step 3
Mix in grated coconut for extra texture. Let the filling cool down.
Assemble the Keto Puran Poli
- Step 1
Divide the dough into small balls. Roll out each ball between two pieces of parchment paper to prevent sticking, as the dough is fragile.
- Step 2
Place a spoonful of the coconut filling in the center, fold the dough over the filling, and gently flatten it out to form a round disc.
Cook the Puran Poli
- Step 1
Heat a tawa or griddle on medium heat. Roast the Puran Poli on both sides, using ghee or coconut oil, until golden brown and crispy.
Serve
- Step 1
Serve your Keto Puran Poli warm, with a drizzle of ghee on top for extra indulgence, or pair it with keto-friendly almond milk.
Nutrition (per serving)
Nutrition (per serving)
Calories
367.5kcal (18.38%)
Protein
9.5g (19%)
Carbs
23.0g (8.36%)
Sugars
0.0g
Healthy Fat
8.0g
Unhealthy Fat
15.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is pliable and not too dry to prevent cracking.
Use parchment paper to roll out the dough to avoid sticking.
Adjust the sweetness of the filling to your preference by adding more or less sweetener.
FAQS
How do I make Keto Puran Poli dough without gluten?
To make Keto Puran Poli dough without gluten, combine almond flour, psyllium husk powder, coconut flour, ghee, baking powder, and a pinch of salt in a mixing bowl. Gradually add warm water and knead until you achieve a smooth, pliable dough. The psyllium husk acts as a binding agent, similar to gluten in traditional flour.
What are some suitable substitutions for the sweetener in Keto Puran Poli?
You can substitute powdered erythritol with monk fruit sweetener or stevia, depending on your taste preference. Just ensure that the substitute you choose is keto-friendly and has a similar sweetness level to erythritol for the best results in your Keto Puran Poli.
How should I store leftover Keto Puran Poli?
To store leftover Keto Puran Poli, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing them. Just ensure to separate each piece with parchment paper to prevent sticking.
What can I serve with Keto Puran Poli for a complete meal?
Keto Puran Poli pairs wonderfully with keto-friendly almond milk or coconut yogurt. You can also serve it with a side of low-carb vegetables or a salad to create a balanced meal. Drizzling some extra ghee on top enhances the flavor and richness.
Can I make Keto Puran Poli vegan-friendly?
Yes, you can make Keto Puran Poli vegan by substituting ghee with coconut oil or any other plant-based oil. Ensure that the sweetener you choose is also vegan-friendly. The rest of the recipe remains the same, allowing you to enjoy this traditional dish in a vegan version.
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@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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