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
- 1 1/2cupsalmond flour
- 2tbsppsyllium husk powder
- 2tbspcoconut flour
- 2tbspghee
- 1/2tspbaking powder
- 1pinchsalt
- Warm water (for kneading)
For the Filling
- 1/2cupcoconut flour
- 1/2cuppowdered erythritol or monk fruit sweetener
- 1tspcardamom powder
- 1/4tspsaffron strands soaked in warm water
- 2tbspgrated coconut
- 2tbspghee
For Cooking
- Ghee or coconut oil for roasting
How to make Keto Puran Poli
Prepare the Dough
In a mixing bowl, combine almond flour, psyllium husk powder, coconut flour, ghee, baking powder, and a pinch of salt.
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.
Cover and let the dough rest for about 15-20 minutes.
Make the Keto-Friendly Filling
In a pan, heat the ghee and add coconut flour. Lightly toast it until fragrant.
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.
Mix in grated coconut for extra texture. Let the filling cool down.
Assemble the Keto Puran Poli
Divide the dough into small balls. Roll out each ball between two pieces of parchment paper to prevent sticking, as the dough is fragile.
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
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
Serve your Keto Puran Poli warm, with a drizzle of ghee on top for extra indulgence, or pair it with keto-friendly almond milk.
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.
Recipe by
@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,...