Sneak in some spinach greens and give a healthier, wholesome twist to the much-loved poori.

• Ingredients:

• 1½ cups (375 mL) Golden Temple^® Durum Atta Flour Blend  + extra for dusting
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) caraway seeds
• 1½ tbsp (22 mL) Pure Vegetable Oil + 3 cups (750 mL) for deep frying
• ½ cup (125 mL) spinach purée
• 2 tbsp (30 mL) water

• Method:

• Mix first 3 ingredients in a large mixing bowl. Add 1 ½ tsp oil, spinach purée and water and continue mixing. Knead for 5 minutes to form smooth dough. Divide into 12-15 parts.
• Heat oil in a large wok to 350°F (175°C).
• Lightly grease rolling board with oil, just enough to prevent the dough from sticking. Use a lightly greased rolling pin to roll dough into a flat circle about 2” (5 cm) wide.
• Drop one poori into hot oil for deep frying. Gently press the poori, with slotted spoon. Poori should puff in 8-10 seconds. Flip and cook other side for 8-10 seconds or until both sides turn golden brown.
• Serve hot with choice of raita and pickle.

• ©/® Smucker Foods of Canada Corp. or its affiliates.