MithoJeri Swari
Jeri is fermented batter piped into coils, fried, and dunked in syrup; swari is the soft fried flatbread it comes wrapped around. Eaten together at dawn outside sweet shops from Ason to Bhaktapur.
Ingredients
- 1 cup Plain flour, for the jeri batter
- 2 tbsp Yogurt, for the batter
- 1 1/2 cups Plain flour, for the swari
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 3 pods Green cardamom, crushed
- 500 ml Vegetable oil, for deep frying
Steps
- Serves 3. Whisk the jeri flour with the yogurt and enough water to make a thick pouring batter, and leave it to ferment 8 hours or overnight.
- Boil the sugar, water and cardamom into a one-thread syrup and hold it warm.
- Knead the swari flour with water into a soft dough and rest it 20 minutes.
- Roll the swari thin and fry in hot oil, pressing gently, until it puffs and turns pale gold. Drain.
- Pour the fermented batter through a piping bag into the same hot oil in tight spirals.
- Fry 2 minutes a side until crisp, then lift straight into the warm syrup for 30 seconds — long enough to soak, short enough to stay crisp.
- Serve the jeri on the swari, hot.
Nutrition
| Per serving (1 plate · jeri with swari) | Per 100 g |
|---|---|
| 589 kcal | 412 kcal |
| Protein: 6.6 g | 4.6 g |
| Carbs: 77.1 g | 53.9 g |
| Fat: 29 g | 20.3 g |
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