Step 1

Sieve flour into a big bowl and mix in the cardamom powder and sugar.

Step 2

Add the instant yeast and mix well.

Step 3

Add 1 tbsp ghee and rub it into the flour.

Step 4

Mix the hot milk and coconut milk.

Step 5

Using the milk mixture, form a soft dough.

Step 6

Using the remaining butter or ghee, knead the dough for 5 minutes till it becomes smooth.

Step 7

Lightly grease a bowl. Place the dough in it. Cover with cling film and let the dough rise for about 1½ - 2 hours. Fermenting time will depend on how cold or warm your place is.

Step 8

Sieve some flour onto baking sheets or trays sparingly.

Step 9

Knead the dough gently. Divide the dough into 8 parts.

Step 10

Roll each part into a ball.

Step 11

Roll out one ball into a 6  inch diameter circle, using some flour.

Step 12

Cut it into 4 parts using a sharp knife or a pizza cutter.

Step 13

Place the triangles onto the floured baking sheet or tray.

Step 14

Repeat with the remaining dough.

Step 15

Heat oil in a frying pan, wok or karai oer medium heat. Add a small piece of the dough into the hot oil. If it sizzles and comes up immedaitely then the oil is ready.

Step 16

When it is hot, place the triangles (3 to 4 at a time) in it gently and fry till they are golden brown. Remember not to fry them over high heat as they will brown quickly and the inside will remain raw.

Step 17

Remove the fried mahamri into a colander and repeat with the remaining triangles.

Step 18

Serve hot with any curry of your choice or some spicy tea or coffee.