Nepali
Gwaramari
Gwaramari is a beloved Newari breakfast fritter from Kathmandu, fried until crisp outside and soft, chewy, and fragrant within. It is traditionally eaten warm with chiya, especially in the cool morning.
Watch it madeYummy Food World · 7:26
Ingredients
- All-purpose flour1 cup
- Rice flour2 tbsp
- Active dry yeast1/2 tsp
- Sugar1/2 tsp
- Lukewarm water3/4 cup, plus more if needed
- Salt1/2 tsp
- Cumin seeds1/2 tsp
- Carom seeds1/4 tsp
- Baking soda1 small pinch
- Mustard oil or neutral oil2 cups, for deep-frying
Method
- Stir the yeast and sugar into 1/4 cup lukewarm water and leave for 10 minutes until slightly foamy.
- In a bowl, mix the all-purpose flour, rice flour, salt, cumin seeds, and carom seeds.
- Add the yeast mixture and the remaining lukewarm water gradually, beating by hand to make a thick, sticky batter that falls slowly from the fingers.
- Cover the bowl and let the batter ferment in a warm place for 6 to 8 hours, until bubbly and lightly sour.
- Just before frying, sprinkle in the baking soda and beat the batter for 1 minute to make it airy.
- Heat the oil in a deep karahi or heavy pan over medium heat until a small drop of batter rises steadily with bubbles.
- Wet your fingers, pinch small walnut-sized portions of batter, and carefully drop them into the hot oil without overcrowding.
- Fry the gwaramari, turning often, for 4 to 5 minutes until deep golden, crisp, and cooked through.
- Drain on a metal strainer or paper towel and serve hot with Nepali milk tea or a small bowl of achar.
Common questions
Can I substitute the rice flour or all-purpose flour in gwaramari?
Yes. If you’re out of rice flour, use all-purpose flour only, but the texture will be a little less crisp. For a gluten-free version, flour swaps won’t work directly; you’d need a tested gluten-free blend.
How long should I ferment the batter for the best texture?
Ferment it 6 to 8 hours in a warm place, until bubbly and faintly sour. In cooler rooms it may take longer; don’t rush it, or the gwaramari will taste bland and turn dense.
What are the most common mistakes when frying gwaramari?
The biggest mistakes are oil that’s too hot, batter that’s too thin, and overcrowding the pan. Too hot burns the outside before the center cooks; too much batter makes them heavy and greasy.
How should I store leftover gwaramari?
Cool completely, then store in an airtight container at room temperature for up to 1 day, or refrigerate for 2 to 3 days. Reheat in a hot oven or air fryer to bring back crispness.
What is the best way to serve gwaramari?
Serve warm as a snack or breakfast with tea, ideally plain or with a side of achar. They’re best eaten soon after frying, when the crust is crisp and the inside is still soft.