5 from 8 votes
Gwaramari (Breakfast Dumplings)
A recipe for Gwaramari (Breakfast Dumplings) from the cookbook, Lands of the Curry Leaf! These fried rounds of spiced dough are perfect for pairing with milk tea.
Prep Time
10 mins
Cook Time
5 mins
Additional Time
8 hrs
Total Time
8 hrs 15 mins
Servings:
4
Servings
Course:
Breakfast
Ingredients
- 250 grams all-purpose flour 9 ounces, 1 2/3 cups, plain
- 1 teaspoon baking powder
- 1/4 teaspoon cumin ground
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste, freshly cracked
- 250 milliliters water lukewarm, 9 fluid ounces, 1 cup
- 1 liter vegetable oil for deep-frying, 35 fluid ounces, 4 cups
Instructions
- 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 1 1/2 tablespoons of the dough (about 30 grams/1 ounce), 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.
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