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Sunday, March 20, 2011

Gluten Free Poori and Quinoa Halva

Halva and Poori are traditionally wheat based dishes. The Halva to which I am referring is the one made with Farina (cream of wheat) and sweetened with sugar and seasoned with cardomen. Poori is the fried bread often served alongside the halva. It is very common to see these dishes served on special occasions especially holidays. I have revised these dishes to make them Gluten Free for all of those who love them but can no longer eat them as traditionally prepared in most Pakistani/Indian homes and restaurants.

Quinoa Halva

1 cup Quinoa

3 tbsp. Butter

6 whole Cardomen pods

1 tsp. Kewra water

2 cups water

¾ cup sugar

2 tbs. golden raisins

2 tbs. pistachios

¼ tsp. salt

Melt butter in bottom of pan on medium heat and add cardomen pods and Quinoa. Stir until the Quinoa begins to turn golden and smells fragrant. Add in water and bring to boil reduce heat slightly and cover. Cook until Quinoa is tender. When it is just about done, add in salt, sugar, nuts and raisins, and turn up heat to remove any extra water. Mixture should thicken and spoon with leave a path through the pan when stirring. Remove from heat place in bowl and garnish top with additional nuts and raisins. The halva can be served warm or cold with the poori. 8 servings

Gluten Free Poori

½ tsp. salt

½ cup sweet rice flour

½ cup millet flour

1 cup gluten free multi-purpose flour blend

(I use King Arthur Multi-purpose Gluten Free Flour Blend)

1 cup sorghum flour

2 tbsp. vegetable oil


1 ½ tsp. xanthan gum

Mix all ingredients in mixer adding water a little at a time until you have a dough that moist but not too sticky. The dough should be easily rolled into a ball and be only slightly tacky. The dough will stick to the beater and you will need to push it off several times during the mixing process. Remove from bowl and work into a ball and wrap tightly in plastic wrap. Refrigerate until cold or even overnight.

Roll a small ball of dough and place on a tortilla press.  Line the press with plastic wrap and spray with cooking spray before pressing the dough.   You should have a small disk 4-5 inches in diameter.

 Lift gently from the plastic and fry in a pan of vegetable oil on medium-high heat (350 F) until the dough puffs and begins to crisp and brown.  Flip and brown on other side.  

Place on sides in bowl lined with paper towels to drain. Serve warm. Makes 20 Pooris.

You can also use this recipe for Poori and serve with Channa (Chickpeas). I will post in the future a recipe for this treat if you don’t already have a favorite recipe of your own.



  1. Love Indian food! I'm going to try your poori recipe-looks good! Do you have a recipe for gluten free Naan? I miss that when I go out to eat Indian food!

  2. Check under the 2010 heading at the side navigation panel. The GF Naan recipe was the first post on the blog.

  3. im bringing gluten free poori to my local restaurant next time so i don't have to depend so much on rice as an accompaniment. thanks!!!