🧂 Ingredients
- 3 cups All-purpose flour
- 1 tsp Active dry yeast
- 1 cup Warm water(about 105-115°F (40-46°C))
- 1/2 cup Granulated sugar
- 1/2 cup Coconut milk
- 1 tsp Cardamom powder
- 1/2 tsp Salt
- for frying Vegetable oil
👨🍳 Instructions
- 1
In a small bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together the flour, remaining sugar, cardamom powder, and salt.
- 3
Pour the yeast mixture and coconut milk into the dry ingredients. Mix until a soft, slightly sticky dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 6
Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/4 inch thick.
- 7
Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium heat to about 350°F (175°C).
- 8
Carefully fry the mahamri in batches, about 2-3 minutes per side, until golden brown and puffed up. Do not overcrowd the pan.
- 9
Remove the mahamri with a slotted spoon and drain on paper towels.
💡 Pro Tips
- ✓Ensure your yeast is active for the dough to rise properly.
- ✓The oil temperature is crucial for perfectly cooked mahamri; too hot and they'll burn, too cool and they'll be greasy.
- ✓Mahamri are best enjoyed fresh, but can be stored in an airtight container for a day or two.
🔄 Variations
- Add a tablespoon of rose water for a floral hint.
- For a savory version, reduce sugar and add a pinch of black pepper.
- Serve with a side of honey or a fruit compote.