Fresh Nepali Gwaramari

Ingredients

• 250 g all-purpose flour (maida)
• 1 tbsp baking powder
• 0.5 tsp salt
• cumin powder (a pinch)
• turmeric powder (a pinch)
• water (as needed for a stretchy consistency)
• vegetable oil (for deep frying)

Steps

1. 1

   In a large mixing bowl, combine the all-purpose flour, baking powder, salt, cumin powder, and turmeric powder.

2. 2

   Gradually add water to the dry ingredients, mixing by hand or with a spoon until you achieve a thick, stretchy batter consistency.

3. 3

   Cover the bowl and let the batter rest (soak) for at least 3-4 hours, or ideally overnight for the best texture.

4. 4

   Heat a generous amount of oil in a deep pan or kadai over medium heat.

5. 5

   Dip your fingers in water to prevent sticking, then take a small portion of the batter and drop it into the hot oil.

6. 6

   Fry the dough balls until they are deep golden brown and crispy on the outside.

7. 7

   Remove from the oil and drain on paper towels. Serve hot with milk tea (chiya).

Notes

The key to authentic Gwaramari is the resting time; letting the batter sit for several hours allows the gluten to develop, creating the signature airy yet chewy interior. Always wet your hands before handling the batter to ensure clean drops into the oil.

Nutrition per serving

• breakfast
• snack
• nepali
• street food
• vegetarian
• deep-fried
• comfort food