‘Gwaramari’ literally means ‘a round bread’ in Newari, a local language spoken by a community in the Kathmandu Valley. This famous breakfast dish is typically served with chutney or milk tea, and is best served warm. Try it with the Chutney for momos.
Combine the flour, baking powder, cumin, coriander, salt and pepper in a large bowl. Carefully add the water, stirring continuously, until the mixture becomes a thick paste.
Cover the bowl with plastic wrap and refrigerate overnight.
The next morning, heat the oil in a deep heavy-based saucepan over medium–high heat to 190°C (375°F), or until a cube of bread dropped into the oil turns brown in 10 seconds.
When the oil is ready, stir the dough with a large metal spoon to deflate it. Take about
Remove using a slotted spoon and drain on paper towel while cooking the remaining dumplings.
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