In a bowl, combine all the ingredients except water.
Slowly add the water, stirring continuously, till a thick batter consistency is obtained (almost like a paste). Water must be added slowly to ensure that the right consistency is obtained.
Cover and refrigerate overnight or keep for atleast 2-3 hours.
Remove the flour mixture from the refrigerator and allow to come to room temperature before use.
Heat oil in a deep pan (for deep frying) to 190°C. Take a small ladleful (roughly 1 ½ tbsp) of the flour mixture and place gently into the oil. (Within seconds, the gwaramari will rise to the surface of the oil). Add more and fry till the bread balls are golden brown and crisp.
Repeat with the entire flour mixture.
The bread does not have a uniform appearance and that’s part of its rustic appeal. Enjoy warm with chutneys and a hot cup of filter kaapi.
It’s best to let the flour mixture rest overnight. If pressed for time, use after resting for 2-3 hours.