Gwaramari literally means "a round bread" in Newari – a local language spoken by a community in Kathmandu Valley. This is a famous breakfast dish typically served with chutney or milk tea. It's best served warm.
- 250 g (1 2/3 cups) plain flour
- 1 tsp baking powder
- ¼ tsp finely grated fresh ginger
- ¼ tsp finely grated garlic
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp salt and black pepper, to taste
- 250 ml (1 cup) water
- 1 litre vegetable oil (for deep-frying)
- tea or Nepali chutneys, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Soaking time Overnight
You will need to begin this recipe 1 day ahead.
Combine the flour, baking powder, ginger, garlic, cumin, coriander, and salt and pepper in a mixing bowl. Carefully add the water, stirring continuously, until the flour becomes a thick paste. Cover the bowl with plastic wrap and place in the fridge overnight.
Heat the oil in a deep saucepan to 190ºC. Stir the dough with a large metal spoon to deflate. When oil is ready, take a small ladleful (about 30g or 1 ½ tbsp) of the dough, make a small ball, place it gently into the oil, being careful of the hot oil. Fry for 4-5 minutes or until golden brown and crisp on the outside.
Remove the gwaramari from the oil with a slotted spoon. Rest on paper towel to drain excess oil. Serve hot with tea or chutney.
Photography by Alan Benson