Gluten-Free Carrot Puri Recipe – Easy Indian Fried Bread

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Carrot Puri Recipe – Easy Indian Fried Bread

Hey everyone! If you’re anything like me, you love a good puri – that light, fluffy, slightly crispy Indian fried bread. But sometimes, dietary restrictions get in the way, right? Well, worry no more! I’m so excited to share my recipe for Gluten-Free Carrot Puri. It’s surprisingly easy, packed with flavor, and totally satisfying. I first made this when my sister was visiting and needed a gluten-free option, and it was a hit! Now it’s a regular in our house.

Why You’ll Love This Recipe

This isn’t just a gluten-free adaptation; it’s a delicious puri in its own right. The carrots add a subtle sweetness and beautiful color, while the cumin seeds give it a lovely aromatic warmth. Plus, it comes together pretty quickly – perfect for a weekend brunch or a festive snack. Honestly, who can resist a warm, golden puri?

Ingredients

Here’s what you’ll need to make these delightful Carrot Puris:

• 1 cup Basic Gluten Free Flour Mix
• ½ cup Carrots, grated (about 75g)
• 2 Tbsp Cilantro, finely chopped
• 1 tsp Green Chilies, finely chopped (adjust to your spice preference!)
• 1 tsp Cumin Seeds
• 1 tsp Oil
• Salt, to taste
• ⅓ cup Water (approximately 75ml), plus more if needed
• 2 Tbsp Rice Flour, for rolling
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Gluten-Free Flour Mix: This is key! I recommend a good quality all-purpose gluten-free flour blend that contains xanthan gum. This helps with binding, since we’re missing the gluten. Bob’s Red Mill 1-to-1 Baking Flour works wonderfully.
• Carrots: Grating the carrots finely ensures they incorporate well into the dough and cook through during frying. Don’t skip this step!
• Cumin Seeds: Don’t underestimate the power of cumin! A quick dry roast in a pan before adding them to the dough really enhances their flavor. Trust me on this one.
• Rice Flour: This is your best friend when rolling out gluten-free dough. It prevents sticking and gives the puris a nice texture. Don’t substitute with wheat flour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the gluten-free flour mix, grated carrots, chopped cilantro, green chilies, cumin seeds, 1 tsp of oil, and salt.
2. Now, gradually add the water, a little at a time, while kneading the mixture. You want to form a medium-soft dough – not too sticky, not too dry. It should come together nicely.
3. Drizzle a little oil over the dough, cover it with a damp cloth, and let it rest for about 15 minutes. This allows the flour to hydrate and makes the dough easier to work with.
4. Divide the dough into 10-12 equal balls.
5. Dust your work surface with rice flour. Roll each ball into a thick circle, about 3-4 inches in diameter. Don’t worry about making them perfect circles – rustic is charming!
6. Heat oil in a wok or deep frying pan over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it. It should sizzle and rise to the surface immediately.
7. Carefully slide a rolled puri into the hot oil. Gently press down on the puri with a slotted spoon to help it puff up.
8. Fry for about 1-2 minutes on each side, until golden brown and crispy.
9. Remove the puri from the oil and drain on paper towels. Repeat with the remaining dough.

Expert Tips

A few little things that can make a big difference:

• Oil Temperature: Maintaining the right oil temperature is crucial for fluffy puris. Too cold, and they’ll be oily. Too hot, and they’ll burn.
• Don’t Overcrowd: Fry the puris in batches to avoid lowering the oil temperature.
• Kneading: Don’t over-knead the dough. Just enough to bring it together is perfect.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your gluten-free flour mix is vegan-friendly.
• Spice Level Adjustment: My family loves a bit of a kick, but you can easily adjust the amount of green chilies to make it mild or medium. My friend, Priya, always makes a milder version for her kids.
• Festival Adaptations: These are fantastic for festivals like Holi or Diwali! You can add a pinch of turmeric for a vibrant yellow color during Diwali.

Serving Suggestions

These Carrot Puris are best served warm! They’re delicious with:

• Your favorite chutney (mint-coriander or tamarind chutney are classic choices)
• A side of yogurt
• A simple potato curry (aloo sabzi)
• Or, honestly, just enjoyed plain!

Storage Instructions

Leftover puris can be stored in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in a dry pan or oven to restore some of the texture.

FAQs

Got questions? I’ve got answers!

• What type of gluten-free flour mix works best for this recipe? An all-purpose gluten-free flour blend with xanthan gum is ideal.
• Can I make the dough ahead of time? Yes, you can! Just prepare the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.
• How do I get the puris to puff up properly? Make sure the oil is hot enough and gently press down on the puri with a slotted spoon while frying.
• What is the best chutney to serve with Carrot Puri? Mint-coriander chutney is a classic pairing, but tamarind chutney also works beautifully.
• Can I bake these puris instead of frying? While you can try baking them, they won’t have the same texture as fried puris. They’ll be more like flatbreads.

Enjoy making (and eating!) these Gluten-Free Carrot Puris. Let me know how they turn out in the comments below!