makes
12
prep
30 minutes
cook
30 minutes
difficulty
Easy
makes
12
serves
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 450 g (3 cups) plain flour
- 1 cup coconut milk powder (see Note)
- 55 g (¼ cup) white sugar
- 1 tsp ground cardamom
- 1 tbsp dried active yeast
- 300 ml milk
- oil, for deep-frying
- coconut corn and Somalian suqaar (stir-fry), to serve
Resting time: 1 hour
Instructions
Mix the flour, coconut milk powder, sugar, cardamom and yeast in a large bowl (see Note). Add the milk and combine well to form a dough. Turn dough onto a floured surface and knead for 3-4 minutes or until dough springs back when pressed with a finger. Place into an oiled bowl, cover with a tea towel and place in a warm place for 1 hour or until dough doubles in bulk.
Punch dough down, and cut into 3. Form the dough into balls. Use a rolling pin to roll out to 5 mm thick rounds. Cut each round into quarters.
Heat the oil in a deep, heavy-based frying pan. When the oil is hot, add the mahamri carefully, a few at a time, and fry until they puff up and turn golden. Remove with a slotted spoon and drain on paper towel.
Cook's notes
• Mahamri are eaten plain for breakfast or used to slurp up sauce at dinnertime – you can vary the amount of sugar in the recipe depending on what you’re going to serve them with.
• Coconut milk powder is available from health food stores and African, Indian and Asian grocers.
Photography, styling and food preparation by China Squirrel.
(Plate from Stem.)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
