Gluten Free Rainbow Puri

Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.

Colorful and gluten free rainbow puris are excellent take alongs. Make the dough the previous evening and refrigerate it.. Pull it out at least half an hour before you plan to make the puris. You will be surprised at how quick, easy and great tasting they are. Pack them for a school lunch or even carry them on a road trip. They remain soft for a few hours when placed in an insulated container. If you eat them the next day, then all you do is microwave them for a few seconds and they are as good as freshly made!

Ingredients:

Makes 10-12 puris

Basic Gluten Free Flour Mix – 1 cup (click here for recipe)
Carrots – 1/2 cup, very finely chopped or grated in food processor
Cilantro (Coriander Leaves) – 2 Tbsp, finely chopped
Green Chilies – to taste or optional, finely chopped or red chilli powder to taste.
Cumin Seeds – 1 tsp
Oil – 1 tsp
Salt – to taste
Water – 1/3 cup
Rice Flour – 2 Tbsp, for dusting.
Oil for deep frying

Method:

1. Mix all ingredients in a bowl, except water.
2. Slowly add in water as you knead, making sure that the dough is medium soft and smooth. You may need to adjust the quantity of water a little.
3. Knead well—all gluten free flours require extra kneading.
4. Drizzle a little oil on the dough to coat, cover and allow it to rest for at least 15 minutes.
5. Divide dough into 10 balls or more, if you want smaller puris.
6. Place rice flour on a plate nearby.
7. Take one ball, flatten slightly with your palms and dust it lightly with rice flour.
8. Place it on rolling surface and roll with rolling pin into a small round a little thicker than chapattis. It is not necessary to use plastic wrap while rolling puris, the way we do for gluten free chapattis.
9. Roll out each ball separately and place rolled out puris on a clean plate.
10. Meanwhile, heat oil in a small wok.
11. Test for readiness by dropping a small portion of dough into it. It should sizzle and rise to the surface.
12. Carefully slide puri into the hot oil.
13. Press the puri gently into the oil, then move the frying spoon in such a way that the oil from the sides gets poured over the puri, as it cooks and balloons a little.
14. Flip the puri on to the reverse side and allow it to cook in the oil for 10 seconds or so.
15. Flip again and make sure that both sides of the puri are golden brown.
16. Remove from wok and place on paper towel so that excess oil drains away.
17. Repeat steps until all puris are fried.

Notes:
These puris will not balloon as much as plain puris because of the heaviness of the flour.

Our colorful rainbow puris taste so good, you’ll find yourself making a larger quantity for the whole family.
A vegetable accompaniment is not a must. You could try these with a favorite chutney if you wish. But they are great just by themselves too!.

0 thoughts on “Gluten Free Rainbow Puri

  1. My daughter was diagnosed with Celiac 2 years ago and the thing she missed the most was rotis. I looked online for years trying to find a gluten free recipe. I tried your rainbow puri yesterday. Followed the instructions as is. It turned out so good and soft. My kid couldn’t believe it was gluten free. She normally doesn’t eat vegetables. She said she couldn’t even tell that it had carrots in it. Nice way to get her to eat some vegetables. Thanks a lot for this recipe. Its a perfect blend of flours to make soft gluten free rotis. Have you tried any other vegetables with the puri? Let me know. Do you have more gluten free recipes?

  2. Hi,

    Can you give me some information about Corn Flour and Cornstrach, is they are same ???

    and can we make these puri’s with regulat atta???

    Thanks.
    Prati

    1. Hi Prati,

      In India, corn starch is known as corn flour. They are both the same. Corn meal is actual corn kernels that are ground up into a flour. This is different. We have not tried this recipe with regular atta, but it should work just fine.

  3. Hetal and Anuja,

    I tried the foccasia bread recipe you showed and it was indeed awesome. My kids loved it a lot.
    Thank you for the lovely and simple recipe. You guys are awesome. I keep watching recipes from your website and have also tried many of them. Keep up the good work and keep posting more recipes.

    good luck
    Rupali

  4. I could not find the receipe for the Gluten free flour on your website. Could you please email me how to make gluten free flour.
    thanks

  5. wow!!!!! this looks yummy………i also want to know the greenchilli recipe which appears at 10 seconds of the video 🙂

  6. Very tempting and nutritious. Will definitely try it. Thanks all three of you for bringing so much of fun, nutrition and colour in to our kitchens.

  7. Since I can’t eat fried food much is it possible to make them like parathas.Please answer this question as it may apply to alot of people like myself.Thanks !

  8. Hi Hetal and Anuja,

    I am a big fan of your cooking. I have tried lot of your recipes and simply loved them. I was wondering you can share the recipe of Lemon Coriander soup (without using soy sauce) which we get in India.

    Thanks

    Zeenal

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