Keto Puri and Saag

• Servings: 2
• Time: 30mins
• Difficulty: easy
• Print

Adapted from Tyo’s Keto Chapati

Keto-PuriFlour Ingredients

85g Vital Wheat Gluten
45g Organic Soy Flour
30g Almond Flour
30g Inulin Powder
3g Psyllium Husk
2g Xanthan Gum

1 tsp baking powder
10gms egg replacer
65ml ghee

1 tsp chili powder
1 tsp unsweetened fine coconut powder
6g Sea Salt/cumin powder
50g Coconut Oil to deep fry the puri

Directions
Whisk all dry ingredients on a medium bowl. Add ghee and stir using spatula until a rough dough formed. Add the water, then switch using hand to knead the dough until elastic.

Divide the into tiny balls  and roll each dough into round shape with 1/2 inch thickness, using roller pin giving it the shape of the puri.

Deep fry the flattened dough with medium high heat on a frying pan and splash the hot oil over the dough surface to create steams inside the dough that will make it puffing (the oil used for frying must be very hot around 200C – 250C, in order to make the dough puff and doesn’t absorb too many oil afterwards)

Flip the puri to the other side when the first upward surface has puff and turn golden brown

Drain the Keto-Puri with spider strainer then use paper towel remove the excess oil

Saag Recipe:-

Ingredients

1 tsp cumin

1 tsp grated fresh ginger

2 green chilies or any other spice

1 tsp salt or as per taste

2 tsp almond flour

2 tbs whole milk yogurt  or sour cream

2 tbs coconut oil

Directions:- Add the yogurt or sour cream in a bowl, salt and almond flour to make it to a nice paste ensuring no lumps are left. In a pan add the coconut oil, add cumin seeds, ginger and green chilies. Once they are well done add the mix of yogurt and almond flour and add water as required and mix it well. Cook it well for about 5 minutes and garnish it with cilantro or lemon juice (optional). Add water as required 🙂