mahamri recipe

Mahamri is basically like a doughnut but it is flavoured with coconut and cardamom powder. Doughnuts are ring shaped, but Mahamri is usually triangular in shape or sometimes round. Generally mahamri is enjoyed as a breakfast item on its own with tea or coffee or with mbaazi (pronounced as mmmbaaazi). Mbaazi is soaked pigeon peas cooked in coconut milk. 

MAHAMRI/MANDAZI

plain flour (all purpose flour)

cardamom powder

tsp dry active instant yeast

sugar

milk

coconut milk (thick)

tbsp ghee (clarified butter

extra flour (for dusting)

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

Add the instant yeast and mix well.

Add 1 tbsp ghee and rub it into the flour.

Mix the hot milk and coconut milk.

Using the milk mixture, form a soft dough.

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

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.

PREPARATION OF THE DOUGH:

Sieve some flour onto baking sheets or trays sparingly.

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

Roll each part into a ball.

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

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

Place the triangles onto the floured baking sheet or tray.

Repeat with the remaining dough.

ROLLING THE MAHAMRI:

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.

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.

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

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

FRYING MAHAMRI:

Yum! Our family loved these doughnuts. They were perfect with a cup of coffee/tea. The coconut flavor was so delicious!

You had me at cardamom and coconut milk, Mayuri. I love both the flavour profiles in this Mahamri .. so many different doughnut varieties across the world - this one is surely new to me..

Those mahamri look amazing mayuri ji. Never knew the difference between Mahamri and mandazi, this is brilliant. Love the color on your mahamri, perfect golden brown. My boys love this fried dough, the shape and the taste, excellent snack!!

i hardly make doughnuts but this recipe is a dream. From start to finish, I did not feel it like a chore and each piece was incredible soft and satisfying.

wow i just found this recipe and tried it tonight.  so yummy.  thank you for sharing the recipe.  i looked and saw some people use an egg in this dough, not sure how it would make it different. but this was great just the way it is &lt;3

Hi, can i put these in the freezer? Without frying ? It's a large batch , so i thought if i can freeze some of them to frye some other day. We are only 3 in the family.

This was delicious! I look forward to trying some with my coffee in the morning.

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Top 1 mahamri recipe recipes from across the web

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