![\"\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted1.jpg\")
\nPuris ~ The Happy, Lovable Cousins of Chapatis<\/font><\/center><\/p>\n
Made with special wheat flour called atta<\/a><\/em>, rolled out to paper-thin circles and puffed to peach colored balloons, delicate and delectable puris means pure pleasure guaranteed. <\/p>\n I usually prepare puris at home for friends get-togethers or when I host a party, but very rarely for us. It has to be a special occasion and today<\/a> is one such day for us. To celebrate, a party call was sent out by Anita of A Mad Tea Party<\/a>, the fabulous food blogger from Delhi. I wanted to join. So, here I am at the party with Nandyala-style puri treats.<\/p>\n Recipe:<\/strong> For Puri dough:<\/u> To deep-fry<\/u> In a bowl, combine the flour and salt. Move the flour to the sides of the bowl to make a small well in the center. Pour water into the well. Using fingers combine the ingredients, until the flour comes together to firm dough. (For puris, I make the dough very tight, so that when deep fried they won’t absorb lot of oil and look greasy. Tight dough also helps to balloon the puris.)<\/p>\n Gently knead the dough for a minute or two to remove the creases and until the surface is smooth. Cover the bowl with a plate and set aside for about 30 minutes. Then, follow the puri pictorial.<\/p>\n Puris ~ The Happy, Lovable Cousins of Chapatis Made with special wheat flour called atta, rolled out to paper-thin circles and puffed to peach colored balloons, delicate and delectable puris means pure pleasure guaranteed. I usually prepare puris at home for friends get-togethers or when I host a party, but very rarely for us. It […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,35,159,69],"tags":[],"class_list":["post-923","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-wheat","category-id-food-parade","category-wheat-flour"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=923"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/923\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Atta\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted3.jpg\")
\nWhole Wheat Flour from India and Tap Water from Seattle:) ~ for Puri Dough<\/font><\/center><\/p>\n
\n(Makes about 15- 18 small salad-plate sized puris)<\/small><\/p>\n
\n3 cups atta<\/a> (Special wheat flour from India<\/a>)
\n1½ cups of warm water
\n1 teaspoon salt<\/p>\n
\n3 cups peanut oil
\nsturdy based kadai or wok<\/em><\/a>
\nA big slotted spoon<\/p><\/blockquote>\n![\"\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted4.jpg\")
\nRoll out the Puri dough to a round coil about the width of baby’s fist.<\/font><\/center><\/p>\n![\"\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted5.jpg\")
\nDivide the dough to equal portions and shape each portion to a round.<\/font><\/center><\/p>\n![\"\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted6.jpg\")
\nUsing a rolling pin, press the round to a circle of greeting card thickness<\/font><\/center><\/p>\n![\"\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted7.jpg\")
\nPlace the kadai on stovetop. Add and heat the peanut oil to frying hot(375 F).<\/small> Carefully slip the pressed puri round into hot oil. Gently push-down once with slotted spoon, and let the hot oil work its magic.<\/font><\/center><\/p>\n![\"\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted8.jpg\")
\nThe puri comes out of the oil like a balloon. Flip and fry for few seconds<\/font><\/center><\/p>\n![\"\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted9.jpg\")
\nWe want not red nor angry-red but peach color for Puri. Remove to a paper covered plate. Serve hot with a curry, dal or chutney.<\/font><\/center><\/p>\n![\"\"](\"\/mahanandi\/images\/puri\/puriimagecopyrighted10.jpg\")
\nPuris with Red and Green Capsicum Bhaji<\/a> ~ for A Mad Tea Party<\/a><\/font><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"