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.


  • 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