• Nepali Gwarawari bread (SBS Food)

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.

Makes
12-15

Preparation

10min

Cooking

20min

Skill level

Easy
By
Average: 3.8 (43 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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