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
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- Place the already cooked mahamris on paper towels for the towels to absorb the extra oil.
- Allow the mahamris to cool down a bit and serve with chai tea.
- Set aside the remaining mahamris in a sealed bag.
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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.
What is Kenyan Mahamri ?
Mahamri is a Hindu festival celebrated in Kenya. This festival was first observed by the Swahili people in the Coastal Region of Kenya and Tanzania. This day is dedicated to goddess Durga. In addition to this, the Swahili community also celebrates the birth of their sons. The feast is also celebrated during the month of Ashwin. However, the celebration is different in Kenya. This article will provide an overview of the festival and explain how you can celebrate it.
It’s triangular in shape and filled with coconut milk and spiced with cardamom. This doughnut is often served with tea in the morning or with curry for dinner. It’s also great for a quick snack. They can be stored in an airtight container but are best eaten fresh out of the frying pan.
Tips for making Kenyan Mahamri
It’s a sweet bread made with sugar, flour, yeast, ghee, butter, and eggs. It’s usually topped with white sugar, cinnamon, cardamom, and other spices. A donut cutter is used to cut the dough. It’s traditionally served as a breakfast street food. It’s a popular snack among locals. In the coastal region, the Mahamri is a staple of coastal towns.
It’s also a great breakfast or snack. The tiny dough balls are delicious with chai or beans cooked in coconut sauce. They’re made in a donut-like shape and are fried until golden brown. Traditionally, they are served with pigeon peas and coconut milk. Whether you’re a coffee drinker or a tea lover, you’ll love this tasty treat.
A favorite treat for locals is the Kenyan Mahamri. The small triangular doughnuts are fried until golden brown and taste fantastic when eaten for breakfast with chai. This bread is a native to the Swahili coastal regions of Kenya and Tanzania. The Mahamri is usually served with a side dish of coconut-coconut-milk cooked in a spicy coconut sauce.
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