Gwaramari is a traditional Nepalese bread that is puffy and soft inside and crunchy outside. Gwara literally means “round” & Mari means “bread” in Newari – a local language spoken by a community in Nepal. The ingredients are mixed into a thick doughy paste and fried in the oil. 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-liter vegetable oil (for deep-frying)
Note: Tea or Nepali chutneys, to serve
Methods of preparation
*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 doughy 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 the 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 a paper towel to drain excess oil. Serve hot with tea or chutney.
Chef Suraj is a professional chef, food writer, Nepalese food enthusiast, and dreamer about food tourism in Nepal. He was awarded the Nepal Tourism Minister’s Student Achiever Award 2010 in Australia. Chef Suraj serves as an Ambassador of the World Food Travel Association in Nepal.