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.
Servings 4 Servings
Ingredients
- 250 grams (9 ounces, 1 2/3 cups) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon freshly cracked black pepper or to taste
- 250 milliliters (9 fluid ounces, 1 cup) lukewarm water
- 1 liter (35 fluid ounces, 4 cups) vegetable oil for deep-frying
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.