Gurung is a Nepali flat bread which is deep fried and served either with honey and tea or boiled eggs and tea. While I was searching the internet for recipes, I came across Gurung mainly from bloggers who went trekking in Nepal. The recipe is so much like our Indian poori but with a different shape. I loved the cute shape of the bread. Some were made super thin and deep fried until crisp, and some were made thick which puffed up.
Nowadays I deep fry very rarely. But when you replicate a recipe, it needs to be authentic. So I deep fried it and guess what, my daughter loved it. Though gurung is usually served with honey, my daughter wanted a potato curry to go with it. She was not very enthusiastic in having honey as the side dish. The bread turned out so good and with the potato curry, it was so good. I made the softer version. But if you roll the dough thin and fry it a little more, then it would turn out crispy.
Recipe Source: Nasi Lemak Lover
Makes 4 Breads
Ingredients:
All Purpose Flour / Maida – 100 gm
Sugar – 1 tbs
Salt – a pinch
Baking Powder – 1/4 tsp
Water as needed
Oil To Deep fry
Procedure:
In a bowl, mix together flour, sugar, salt and baking powder.
Add enough water to make a soft dough.
Cover and set aside for 30 minutes.
Divide the dough into four portions.
Roll each into thin oblong disc.
Make two cuts in the centre of the disc.
Deep fry the breads in hot oil until puffy and brown.
Serve it with honey or eggs or potatoes.
Gurung Bread Recipe
Ingredients
- All Purpose Flour / Maida - 100 gm
- Sugar-1 tbs
- Salt-a pinch
- Baking Powder - 1/4 tsp
- Water - as needed
- Oil-to deep fry
Instructions
- In a bowl, mix together flour, sugar, salt and baking powder.
- Add enough water to make a soft dough.
- Cover and set aside for 30 minutes.
- Divide the dough into four portions.
- Roll each into thin oblong disc.
- Make two cuts in the centre of the disc.
- Deep fry the breads in hot oil until puffy and brown.
- Serve it with honey or eggs or potatoes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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That’s a simple yet interesting bread from
Nepal . It is something like our Poori , no wonder Shruti wanted a potato curry ! Great pick .
I love this version of poori! Classic dishes like pooris have so many different versions across the world and it is nice to see such a wide range of them in this mega BM. Looks totally yum!!
Fabulous deep fried flatbread na, even i would like to have this gurung bread with some spicy curry. Would love to give a try to this bread very soon. Gurung looks super soft Gayathri.
Like Sriti, I too would like to have it with potato curry as the side and a crispier version , but others in the family would love soft and fluffier version. Lovely bread suiting to everybody’s taste 🙂
Looks very similar to bhatura and aloo curry is the best accompaniment.
hhaha your daughter knows the best Gayatri, looking at this gurung bread I wanted chole :P. Looking like bhatura to me. so yummy bread you have picked. Loving it.
Looks like our bhatures but with slits. You’ve come up with such interesting finds for this BM on flatbreads. Would love to have it with aloo sabji just like Sruti and not with honey.
Sruti was right in eating it with potato curry. The bread looks so soft and yum.
Such a nice poori and no wonder Sruti enjoyed it. Yes and aloo sabji sounds like a perfect combo with this delicious flatbread.
What a lovely deep fried delight this is and I am sure the kids would love it. Aloo subji would have been perfect with this.
Oh, I would have loved to have this Gayathri, such a delightful poori and the shape surely makes it more interesting. Maybe this suits the trekking as one can roll over honey and enjoy! A wonderful find from the country!
Thanks for the recipe. I enjoyed gurung bread in Nepal years ago and loved it! I tried this recipe yesterday but found it only made 2 breads. After the dough had rested it had gone from firm to rather sticky and wet, do you know what caused it? Also how hot should the oil be? I used 185C and the bread took quite a few minutes and was a little too dense for gurung bread. I’m not sure if this was due to the oil temperature
While deep frying bread, your oil temperature is very important. If the heat is low, the bread won’t be good. ANd the dough should not be sticky. It should be a stiff dough. Otherwise it will absorb too much oil.