Diabetic-Friendly Poori | Low Glycemic Crispy Poori
Poori is a type of Indian deep-fried bread made from a simple dough of flour and water. We made recipe of poori for diabetes patients by using low-glycemic ingredients like Diabexy atta because regular atta has a high glycemic load, which can contribute to type 2 diabetes and unnecessary weight gain.
Poori is a warm and crispy bread often paired with a variety of side dishes, such as spicy potatoes, chana, or even sweet dishes like halwa. In many Indian households, poori is a go-to for special occasions and festivals. It's also a popular choice for breakfast or lunch, especially when paired with a flavorful curry or yogurt.
Here, we're sharing a recipe for warm and crispy poori using low-glycemic ingredients, making it diabetic-friendly. This recipe is perfect for those who prioritize their health without compromising on taste.
Poori Recipe Ingredients
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Diabexy Atta50gDiabexy Atta is a low GI diabetic atta which is rich in nutrition, low in carbohydrate, and has a low glycemic load. It helps sugar patients get enough micronutrients and manage diabetes.
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Ajwain (Carom Seeds)1 tspAjwain adds distinct flavor and digestive benefits. It enhances the taste and helps with digestion.
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Ghee / Olive OilFor fryingHelps the pooris fry up crispy and golden, and enhances their flavor. Ghee adds rich flavor, while olive oil offers a heart-healthy option.
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Warm WaterAs neededTo knead the dough into a soft, pliable consistency.
How to Make Poori: Step-by-Step Guide
Take 50g of Diabexy Atta in a mixing bowl.
Add 1 teaspoon of Ajwain to the atta.
Add warm water gradually and knead into a soft, smooth dough.
Cover it with a lid and let it rest for 5-10 minutes.
Divide the dough into small balls. Roll each ball into a small, round circle (about 3-4 inches diameter).
Heat ghee or olive oil in a kadai. Fry each poori until it puffs up and turns golden brown on both sides.
Your crispy, fluffy poori is ready! Serve hot with curry, chana, aloo sabzi, or yogurt.
This poori recipe is a healthier choice compared to traditional pooris because of the use of Diabexy atta, which has a low glycemic load. It is not like regular atta which can spike blood sugar levels and lead to weight gain. Diabexy atta is designed to be gentler on your glucose levels, making it more friendly for those managing diabetes or maintaining better blood sugar control.
The ingredients are simple: Diabexy atta, ajwain (a spice known for its digestive benefits), and a choice of ghee or olive oil for frying. Ghee adds a rich flavor, while olive oil offers a heart-healthy option.
Incorporating these low-glycemic ingredients means you can enjoy poori's delightful taste and texture while keeping healthy. This makes the recipe both delicious and friendly for those with dietary concerns.
Frequently Asked Questions
Yes! When made with Diabexy low glycemic atta, poori becomes diabetic-friendly. The key is using low GI flour and moderate portion sizes.
Traditional poori requires deep frying to puff up. For a healthier alternative, you can make the same dough into roti or paratha on a tawa with less oil.
Diabexy Atta has a very low glycemic load (approximately 2-3 per serving), making it significantly better than regular whole wheat flour.
Serve with chana masala, aloo sabzi (potato curry), bhindi masala, or yogurt. Pair with low glycemic vegetable curries for a complete meal.
Ajwain (carom seeds) adds a unique flavor, aids digestion, and helps reduce bloating, making the poori easier on the stomach.
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