Breakfast dumplings


Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

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.

Preparation 10 minutes + overnight resting
Cooking 20 minutes


  • 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly cracked black pepper, or to taste
  • 250 ml (9 fl oz/1 cup) lukewarm water
  • 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying


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 tablespoons of the dough (about 30 g/1 oz), shape it into a small ball and gently place it in the hot oil, being careful as the oil will spit. Cook a maximum of six dumplings at a time (so the oil doesn’t cool down) for 4–5 minutes, or until golden brown and crisp on the outside.

Remove using a slotted spoon and drain on paper towel while cooking the remaining dumplings.

Serve warm.