• 500g flour • 50g oil • 130g sugar • 200g coconut milk • 2 teaspoon instant yeast • 1 teaspoon cardamom powder

Sieve the flour, add yeast, sugar, oil and cardamom.
start adding coconut milk a little at a time mixing with your hand, until you have a soft and not sticky dough.

Knead it for about 15 minutes.
Divide the dough into smooth little balls of about 100g each.

Roll each ball into a small circle and divide it in 4 section.

Place all the pieces in a flavoured surface and keep covered for about 1 hour.
Fry the Mahamri in very hot oil, splashing the oil over them to help them to puff up. Don’t let them to puff up to high before turning, otherwise they will crack.
Fry them until the color change.

Perfect for breakfast with a cup of swahili tea

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