Mix the yeast with about 3 tablespoons of warm water, set aside till bubbles appear and the mixture thickens.

In a bowl sieve flour and cardamom and add sugar. Gradually add warm water into the flour then add the yeast mixture.Then add flour and water alternating till you get a solid dough. Add a few drops of oil to the dough, knead a little bit. Cover with dump cloth or cling film for 1-3 hours till it rises and doubles in size(if in a hurry, one hour will do).

Cut the dough into small balls. Cover and let it rise for 15-20 minutes.

Roll flat the dough and cut into four triangles. Cover and let it rise for the third time for 30-45mins.

Heat the oil.To test if it's hot enough, drop a small piece of dough, if it floats the oil is hot enough. Ensure the heat is moderate so that it doesn't burn.

Place the mahamri pieces in the oil and first turn then before it begins it puff up. Then let it cook on its own without moving it around till it acquires a brown color. Only then do you turn it to the other side. This ensures you get the white line. Remove from the heat, drain the excess oil. Cover and serve after a few minutes. Enjoy