Pour the seeds into a pestle and mortar and gently grind them, to break them down and release their flavours. Stir in the remaining spices. Heat the vegetable oil in a deep heavy-based saucepan until hot – when you drop a small piece of the dough into the oil it should sizzle. Deep-fry each puri for 45 seconds, turning once. Remove with a slotted spoon and drain on kitchen paper. Meanwhile, dry fry the cumin seeds and coriander seeds for 1-2 minutes, until you can smell the spicy aroma. For those who love trying out new pasta sauce recipes, it’s always handy to have a few chopped tomatoes cans at the ready. Keep it simple with a little mixed herb seasoning or add some spice with smoked paprika and crushed chilli flakes. Start by making the puri dough – mix the flour and salt with 125ml of warm water and bring together to make a dough. Cover with cling film and chill for 20 minutes.

Tomatoes are sold in a variety of formats from on the vine to in a can. Each one has a use and the carb count can vary between them. Let’s take a look at some of the most commonly prepared tomato methods, along with what carb count you should aim for. Canned chopped tomatoes Our wide range of tinned vegetables pair perfectly with frozen chips and your favourite meat, vegetarian or vegan main. Choose between peas, carrots, spinach and sweetcorn to hit your five-a-day. Heat the oil in a pan and cook the onion and green chillies for 1 -2 minutes before stirring in the ginger and garlic pastes and cooking for a further 3-4 minutes.

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