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
All Purpose Flour / Maida – 100 gm
Sugar – 1 tbs
Salt – a pinch
Baking Powder – 1/4 tsp
Water as needed
Oil To Deep fry
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.
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