A ring-shaped sweet bread made from a rice flour, banana, sugar, and cardamom batter, poured into hot oil and deep-fried until golden -- crispy outside, soft and fluffy inside. Traditionally a festival food, it has crossed over into being a common, everyday Kathmandu breakfast.
Sold from local hotels, department stores, and street stalls alike across the city -- there's no single reference address because it's genuinely ubiquitous, available wherever you happen to be in Kathmandu.
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