Mahamri commonly known as 'maandazis' are one of the most favourite Kenyan breakfast meals, especially along the coast. They are made from wheat flour and usually fried until golden brown.
Mahamri are best served with morning tea or beans.
Here is a simple recipe on how to prepare Swahili mahamri;
Ingredients
3 cups of all purpose flour
1 can coconut milk
1 teaspoon ground cardamom
1 tablespoon instant yeast
A ¼ cup of warm water
A ½ cup of sugar
Cooking oil
Blend the yeast, a spot of sugar, a touch of plain flour and ¼ of the warm water. Leave the yeast to rise to knead the flour, sugar, cardamom, coconut powder, warm milk and yeast blend to shape a smooth dough.
Give the mixture time to rest in a warm spot – ideally overnight or until twofold in size
Separate dough into 8 balls. Fold each ball into a 6-inch circle and cut into quarters
Pour the oil in a profound frying pan on medium warmth. You need the oil sufficiently hot when you begin browning the mixture.
Drop the three to four triangles into the hot oil. On the off chance that the oil is sufficiently hot, the mixture will rapidly float to the top and puff up.
Turn the mahamri when it is a light dark coloured. Cook on the opposite side for one more moment and expel from the profound fryer with a slated spoon.
The 'maandazi' ought to be light golden brown in colour.