How to Make Kenyan Mahamri (Recipe) – 10 Steps

You might not be familiar with Mahamri snacks but in Kenya or in East Africa, this is just an ordinary treat.  Kenyan Mahamri look like diminutive, bulging square or triangular dough which is fried until they attain the golden brown hue.  In its native land, mahamri taste best when servedwith chai tea.Mandazi recipe kenya

Kenyan Mahamri Recipe

Kenyan Mahamri Recipe

How to Make Kenyan Mahamri – 10 Steps

Kenyan Mahamri

Mahamri, is a form of fried bread that originated on the Swahili Coast. It is one of the main dishes in the cuisine of the Swahili people inKenya, Tanzania and Uganda !
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Course: Bread, Snacks
Cuisine: African
Keyword: Kenyan Mahamri
CookingStyle: Baking
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 people
Calories: 142kcal
Author: Ms Kelly
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  • Frying Pan


  • All-purpose flour or baking powder
  • Instant dry yeast
  • Granulated sugar
  • Spices cardamom, ginger, cinnamon or allspice
  • Milk coconut or cow
  • Vegetable oil


  • Kitchen towel
  • Rolling pin
  • Knife
  • Frying pan or wok
  • Heat-resistant slotted spoon
  • TongsLarge
  • Large spoon
  • Mixing bowl


Step 1:

  • Using a large spoon, mix the flour and yeast (or baking powder) into a big mixing bowl. The ratio of flour to the yeast should be 3 cups is to 1 tsp.  This is enough to make at least 16 mahamri.

Step 2:

  • Put a handful of sugar or in the amount you want your Mahamri to be sweetened. Put a dash of ground cardamom, cinnamon, allspice or ginger (or a mixture of all of these spices).

Step 3:

  • Pour in the coconut milk or cow milk (it can also be a mixture of both) and knead the dough with your both hands. Add milk from time to time until you achieved a soft, firm—but not sticky—dough.

Step 4:

  • Continue to knead the dough for the next 15-20 minutes till you can feel that it has gone smooth and elastic. Put the dough into a ball form, and then lightly grease it and your mixing bowl.  Put a clean towel over the bowl and put in a warm place. This will allow the dough to rise within three hours or at least until it doubles its size.

Step 5:

  • Squeeze the dough down and start dividing it into four balls with equal size. Get your rolling pin and run it through, one ball at a time.  Each formed disc should be at least 7 inches in diameter.  Using a knife, carve the disk into four quarters.  Place each triangle side by side on a floured surface.  Again, place a clean towel over the pieces of dough and let it rise for the second time which can take from 15 minutes to 1 whole hour.

Step 6:

  • After the allotted time, heat your pan or wok into a 350⁰F heat and pour in about 2-3 inches deep of canola (or vegetable oil) for deep frying. Fry at least 4 mahamris at a time and with the use of a suitable spoon; gently cast the oil over them from time to time.

Step 7:

  • Using the tongs, turn over the dough pieces by the time they begin to puff. Ensure to cook the mahamris in all sides to attain that golden brown coloring evenly.

Step 8:

  • Place the already cooked mahamris on paper towels for the towels to absorb the extra oil.

Step 9:

  • Allow the mahamris to cool down a bit and serve with chai tea.

Step 10:

  • Set aside the remaining mahamris in a sealed bag.



Tip: If you use baking powder, you don’t need to let the dough rise for the second time.  Additionally, it would only take you 10 minutes to let the dough rise.
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Serving: 31g | Calories: 142kcal | Carbohydrates: 18.2g | Protein: 1.6g | Fat: 7.5g | Saturated Fat: 1.5g | Fiber: 0.6g | Sugar: 6.6g
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Coconut & cardamom doughnuts Recipe (how to make mahambri Mahamri )

How to Make Kenyan Mahamri (Recipe) – 10 Steps


  • 2 cups Wheat flour
  • sugar 2tablespon
  • 1 tablespoon yeast
  • milkpowder 2tablespon
  • oil 1 1/2tablespon
  • cardamon
  • oil to deep fry
  • pinch salt
  • 1 cup coconut milk


  1. In a bowl,add everything except coconut milk.
  2. Mix for a few minutes then add the coconut milk bit by bit while
  3. Kneading until the dough is nice and soft.
  4. Cut into 7-8 pieces and shape into small balls.
  5. Roll each ball and cut into 4 quarters. Cover and let them rise.
  6. In a pan or a pot add the oil for frying and place on medium heat.
  7. When the oil is hot add the maandazi and start frying one side and flip to the other side till golden brown, when ready remove from the heat and serve on plate.
  8. Enjoy with cup of a tea or anything you prefer!!!


How to Make Kenyan Mahamri (Recipe) – 10 Steps

For healthier Mahamris I recommend whole wheat flour or half white and half whole

If you do not like using coconut milk for whatever the reason might be, normal milk may be used. The taste will be slightly different but they are as equal as delicious!

This authentic Recipe is normally prepared in tropical climate. In other climates, you may need to add a little bit of instant yeast than the one mentioned on this Recipe.

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