Mahamri is a favourite treat amongst Kenyan households especially in the coastal region. Mahamris are miniature with a bulging square or triangular dough which is fried until they attain a golden brown hue. They are great for breakfast when eaten with beans in coconut sauce or with a cup of chai.
Recipe courtesy of foodandmeal.com
Easy Mahamri Recipe
3 cups plain flour
1 cup coconut milk powder
¾ cup warm milk
1 teaspoon ground cardamom
1 tablespoon instant yeast
¼ cup warm water
½ cup sugar
Oil for deep frying
- Mix the yeast, a pinch of sugar, a pinch of plain flour and the ¼ cup of warm water. Leave the yeast to rise (the addition of sugar and flour helps in the rising process).
- Knead the flour, sugar, cardamom, coconut powder, warm milk and yeast mixture to form a smooth dough.
- Let the dough rest in a warm place – preferably overnight or until double in size (the dough could rise in a few hours if you live in a warm climate).
- Divide dough into 8 balls.
- Roll each ball into a 6 inch circle and cut into quarters
- Pour the oil in a deep frying pan on medium heat. You want the oil hot enough when you start frying the dough.
- Drop the three to four triangles into the hot oil. If the oil is hot enough the dough will quickly float to the top and puff up.
- Turn the mahamri as soon as it is a light brown and turn.
- Cook on the other side for another minute and remove from the deep fryer with a slated spoon. The doughnuts should be a light golden brown.