Name: Gwaramari (Breakfast dumplings)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Nepalese
Ingredients: ½ teaspoon salt, or to taste; ½ teaspoon freshly cracked black pepper, or to taste; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour; 1 teaspoon baking powder; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying; 250 ml (9 fl oz/1 cup) lukewarm water

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

‘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.

Ingredients

250 g (9 oz/1⅔ cups) plain (all-purpose) flour
1

Method

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