Mahamri or Mandazi

Name: Mahamri or Mandazi
Yield: 16 pieces
Cuisine: British
Ingredients: 3 cups plain flour; 1/3 cup sugar; 1/2 cup coconut milk; 1/2 cup warm water; 1/3 cup oil; 1/4 tsp baking powder; 1 tbsp instant dry yeast; 1/4 tsp cardamom powder; Oil for frying

Rachna @cook_13571950

Leicestershire

Mahamri is a very popular bread in Mombasa, it's also known as Mandazi in most of the town's/cities in Kenya. The Mahamri I have always eaten in Mombasa has a circular shape while Mandazi has a triangular shape. In Mombasa, Mahamri is eaten with Barazi. Barazi is pigeon peas, cooked in coconut milk. My mum has been using this recipe for many years now and has passed it on to me.

Rachna @cook_13571950

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Ingredients

16 pieces

3 cupsplain flour
1/3 cupsugar
1/2 cupcoconut milk
1/2 cupwarm water
1/3 cupoil
1/4 tspbaking powder
1 tbspinstant dry yeast
1/4 tspcardamom powder
Oil for frying

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Steps

1

In a mixing bowl, place the plain flour, sugar, baking powder, yeast, cardamom powder and make a well in the middle and pour the oil and coconut milk. Bring it all together with your finger tips. Using the water, need into a soft dough. Cover the dough and place it in a warm place to prove overnight.
2

The next day, divide the dough into 4 equal portions and shape each portion into a ball. Using a rolling pin, roll out the dough ball into a 1/4" thick circle and using a sharp knife cut the circle into quarters. Repeat the same process with the remaining dough balls.
3

Fry each quarter in oil over medium heat until the are golden brown. Drain them on a plate lined with kitchen towel.
4

They are ready to serve with Chai or with spicy mung beans or kidney beans curry. Or you could dust them with icing sugar and eat on it's own.