makes
12-15
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
12-15
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 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 litre vegetable oil (for deep-frying)
- tea or Nepali chutneys, to serve
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Soaking time Overnight
You will need to begin this recipe 1 day ahead.
Instructions
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 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 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 paper towel to drain excess oil. Serve hot with tea or chutney.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
