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Pawanesh Malla


maxresdefaultThe literal translation is round bread. They are bite-sized, deep fried dough balls. These are sold for a few hours each morning by street vendors and I used to eat them for breakfast when I was at school in Kathmandu .

Now we are living in the US, Sumi ,my Maiju (maternal aunt)makes them for me and eating them instantly transport me back to the chilly Kathmandu mornings eating weara-maris with hot tea in front of the Basantapur Durbar Square.



150g(1 cup) plain flour           ½ tsp grated garlic(optional)

½ tsp baking powder               vegetable oil

½ tsp sugar

½ tsp salt

½ tsp turmeric powder

¼ tsp grated ginger(optional)



  • Mix flour, baking powder, sugar, salt, turmeric powder, gingerand garlicin a bowl.
  • Sit whilst adding water slowly until flour the mixture becomes a thick paste.
  • Cover the bowl with a lid/cling film and let it sit overnight or for at least for 6 hours
  • Hit the oil to about 190c in a deep pan.
  • Take small pieces of dough, make them into balls and place them gently in the oil.
  • fry for 4-5 minutes or until golden brown and crispy on the outside serve them with hot Nepali tea.