Mahamri💐

Name: Mahamri💐
Total time: 3600 s
Yield: 5 servings
Cuisine: Kenyan
Ingredients: All-purpose flour; Milk; Iliki (cardamom); Vegetable oil; Sugar; Water

Scovia Brown @scovia2020

Mombasa Kenya🇰🇪

Was thinking of what a can have for dinner tonight and also use it for breakfast tomorrow morning, and this is the perfect idea#kitchenbrigade

Scovia Brown @scovia2020

Mombasa Kenya🇰🇪

Was thinking of what a can have for dinner tonight and also use it for breakfast tomorrow morning, and this is the perfect idea#kitchenbrigade

Saved

Ingredients

1 hour

5 servings

All-purpose flour
Milk
Iliki (cardamom)
Vegetable oil
Sugar
Water

Saved

Steps

1 hour

1

Take a little water like 1/2 a cup, add a teaspoon of yeast with,1/4 cup flour and 1 table spoon of sugar then stir and leave to rise for about 15 minutes.
The sugar and flour help the yeast to rise.
2

In a large bowl, combine flour, sugar, cardamom, yeast mixture, milk and Knead until forms a smooth dough and not sticky
3

After kneeding the dough, cover it with clean kitchen towel and leave it rise, give the dough enough time to rise
4

When the dough doubles up in size it means it's ready
5

Divide the dough into equal small balls almost the size of a fist.
6

Sprinkle flour on a counter or worktop and roll each ball in a circle till flat.the thickness will be about thickness of chapati,(0.4cm).Use a sharp knife to cut each circle into quarters. You'll have triangle pieces of dough, which you will now fry up to make into your mahamri.
7

When frying mahamri, it's essential that the oil is hot enough to properly fry the dough.
8

Drop four triangle pieces of dough into the pan and make sure they don't overlap. Use a spoon to splash oil over the top of the mahamri a few times while they are frying.
9

When you notice that they are starting to turn golden brown on the bottom, flip them with a spatula. Fry both sides till golden brown.
Use a slotted spoon to scoop up the mahamri after they have finished frying. Place them on a large plate lined with paper towels. Which will help soak up the excess oil.
10

Leave the mahamri to cool for a few minutes then serve warm alongside your favorite dish (green peas, njahe or Black beens) or with tea.
11