10 January 2016


Unlike the traditional poori which is made using a whole wheat flour, this recipe uses a gluten free flour and contains a fair amount of fiber. Since the preparation method involves deep frying, it must be avoided by individuals who are trying to loose weight, diabetics, heart patients, and people with liver problems.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 1


  • Gluten Free Flour/ All Purpose Gluten free flour        ½ cup
  • Carom Seeds                                                 ¼ tsp
  • Salt                                                               ¼ tsp
  • Oil                                                                1 tsp + for frying
  • Warm water                                                   enough to make stiff dough


  • Make firm dough using flour, salt, carom seeds, 1 tsp oil and water.
  • Cover with a damp cloth and let it rest for 20-30 minutes.
  • Divide the dough into 5-6 equal portions and roll out each portion into a poori.
  • Heat oil in a kadhai and deep fry the pooris on medium heat till golden brown.
  • Drain on an absorbent paper and serve hot.

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