Gluten free Puris
Puris are a very popular fried Indian bread variety, relished by kids and adults alike.
While searching for gluten free flour alternatives, I chanced to come across this Gluten free flour blend from Swad. This gluten free atta is a blend of some flours like amaranth, soy, ragi, rice, corn and soybean.
This would be a healthier alternative for folks who choose to eliminate/reduce intake of regular wheat flour atta, due to the highly inflammatory properties of the protein in wheat- gluten.
All gluten free flours require extra kneading.
Ingredients
Gluten free chapatti flour- 3/4 cup
Water- 1/4 -1/2 cup (slightly warm)
Oil-2 tsps ( for mixing in the flour)
Oil- as needed for deep frying the puris
Salt- to taste
Some flour for dusting
Preparation of the dough:
In a wide mixing bowl, add the flour, oil and salt. Adding water as needed, knead well to make a smooth dough. Some extra effort with kneading will produce soft puffed up pooris.
Keep the dough covered with moist cloth and let it rest for 15- 20 mins.
Preparation of puris:
Make small balls out of the dough. Roll them out into small circles using a rolling pin. Use some flour for dusting to make sure that the dough does not stick. Spread out the rolled puris over parchment sheet, or a wide plate. Do not stack them.
In a kadai, heat oil for frying. The puris have to be dropped in the oil, one at a time. To test if the oil is ready for frying, drop a tiny piece of the dough in the oil. Once you hear a sizzle, and see the dough rising up to the surface, the oil is at the right temperature for frying the puris.
Take the rolled out atta circles,and drop them one at a time in the oil. Press it gently with a slotted ladle, and flip over to the other side. The gentle pressing will facilitate better puffing up of the pooris.
Remove the fried puri and drain the excess oil, by placing it in a colander, lined with kitchen tissue.
Repeat the process with all the rolled out atta.
I served these puris with Aloo Channa masala, the recipe for which I will be posting soon.
Notes:
1. Gluten free flours are not as easily malleable as the traditional wheat flour. It requires more careful and gentle handling.
2. These puris are best enjoyed hot, as they tend to stiffen up a bit, with the passing of time.
Puris are a very popular fried Indian bread variety, relished by kids and adults alike.
While searching for gluten free flour alternatives, I chanced to come across this Gluten free flour blend from Swad. This gluten free atta is a blend of some flours like amaranth, soy, ragi, rice, corn and soybean.
This would be a healthier alternative for folks who choose to eliminate/reduce intake of regular wheat flour atta, due to the highly inflammatory properties of the protein in wheat- gluten.
All gluten free flours require extra kneading.
Ingredients
Gluten free chapatti flour- 3/4 cup
Water- 1/4 -1/2 cup (slightly warm)
Oil-2 tsps ( for mixing in the flour)
Oil- as needed for deep frying the puris
Salt- to taste
Some flour for dusting
Preparation of the dough:
In a wide mixing bowl, add the flour, oil and salt. Adding water as needed, knead well to make a smooth dough. Some extra effort with kneading will produce soft puffed up pooris.
Keep the dough covered with moist cloth and let it rest for 15- 20 mins.
Preparation of puris:
 |
| Poori puffing up |
Make small balls out of the dough. Roll them out into small circles using a rolling pin. Use some flour for dusting to make sure that the dough does not stick. Spread out the rolled puris over parchment sheet, or a wide plate. Do not stack them.
In a kadai, heat oil for frying. The puris have to be dropped in the oil, one at a time. To test if the oil is ready for frying, drop a tiny piece of the dough in the oil. Once you hear a sizzle, and see the dough rising up to the surface, the oil is at the right temperature for frying the puris.
Take the rolled out atta circles,and drop them one at a time in the oil. Press it gently with a slotted ladle, and flip over to the other side. The gentle pressing will facilitate better puffing up of the pooris.
Remove the fried puri and drain the excess oil, by placing it in a colander, lined with kitchen tissue.
Repeat the process with all the rolled out atta.
I served these puris with Aloo Channa masala, the recipe for which I will be posting soon.
 |
| Pooris with Aloo channa masala |
Notes:
1. Gluten free flours are not as easily malleable as the traditional wheat flour. It requires more careful and gentle handling.
2. These puris are best enjoyed hot, as they tend to stiffen up a bit, with the passing of time.
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