How to Make Mahamri

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Learn how to make Mahamri. Mahamri are popular in the coastal regions of Kenya and Tanzania. They are traditional Swahili doughnuts and are perfect for breakfast or during family gatherings eaten with beans in coconut sauce or with a cup of chai.

Mahamris are golden brown puffy triangles or square in shape which are fried until they attain a golden brown hue.

Below are steps on how to prepare Mahamri.

How to Make Mahamri

How to Make Mahamri

 

Learn how to prepare Mahamri

  • 4 cups plain flour
  • 1 cup coconut milk powder
  • 1 teaspoon ground cardamom
  • ¾ cup warm milk
  • ¼ cup warm water
  • 1 tablespoon instant yeast
  • cooking oil for deep frying
  • ½ cup sugar

 

  1. Making the Dough – Take a medium sized bowland Mix the yeast, a pinch of sugar, a pinch of flour and ¼ cup of warm water. Leave the yeast to rise for about 10 minutes (Sugar and flour helps the yeast to rise)
  2. Take a large bowl and Mix the flour, cardamom, sugar, coconut milk and yeast mixture. Exclude the cooking oil. Mix until all the ingredients form, a soft and smooth dough.
  3. Leave the dough to rise in a warm place for 6-8 hours, or overnight to give the dough enough time to fully rise. (If you are living in a warm area it will take a couple of hours to rise)
  4. When ready divide the dough into equal sized balls
  5. Sprinkle some flour on a counter or cutting board. Gently roll the balls in the flour to coat them. Shape them into circles. Use a Knife to cut the circles into quarters
  6. Put the cooking oil in a deep frying pan on medium heat. Ensure it’s at 3 inches. Make sure it’s hot enough before you start frying the dough.
  7. Put 3 to 4 triangles pieces into the hot oil. The number of cut pieces to put depends on the size of the pan. Make sure they do not overlap.
  8. Turn the Mahamri as soon as you notice they are starting to turn golden brown on the bottom. Cook for another minute until both sides are golden brown
  9. Remove from the frying pan. Place them on a large plate lined with paper towels to help soak up the excess oil. Repeat the same process of frying the remaining Mahamri
  10. Let the Mahamri to cool for a few minutes, Serve them while warm.

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