Sieve the flour, add in the yeast directly into it and the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 10 mins.

Divide the dough into two and shape into balls. Let them sit to rise for about 1 hour or until dough doubles its size.

When ready to use, place each ball on a floured surface.

Roll each ball into a circle of quarter inch thick. Divide each circle into 4 sections. Keep covered for an hour or so.

Put your mahamri sections into the hot oil. Splash the oil over them to help them puff up. When they start puffing up, turn them over. Fry until you achieve a desired brown colour.

Mbaazi: Soak 1 cup mbaazi in water,overnight and boil in water for about 20 mins until soft. Add some salt.

Pour the peas into a pan with 1 cups heavy coconut milk and 1/4 cup light coconut milk. Add to it a pinch of tumeric and 1 teaspoon garlic and ginger paste.

Bring to boil and then lower the heat and let it simmer on low heat. After about 10mins, in a small bowl put half a tsp. of all-purpose flour and mix it with a little water. This helps thicken it. Remove from the heat and and leave it uncovered to cool completely.