serves
10
prep
1:20 hour
cook
30 minutes
difficulty
Mid
serves
10
people
preparation
1:20
hour
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 3 cups flour
- ⅓ cup sugar
- 1 tbsp yeast
- 1 tbsp cardamon
- ¼ cup oil or melted butter
- 1 cup coconut milk
- 1 litre oil, for deep frying
Instructions
- In a large mixing bowl, combine flour, sugar, yeast and cardamon. Add ¼ cup oil or melted butter and bring the mixture together until it reaches a crumbly consistency. Add warm or room-temperature coconut milk and knead for 8-10 minutes, until the dough is soft but firm.
- Divide dough into 7 balls and set aside to rise for 1 hour.
- Roll each ball into a circle (about 1 cm thick) then cut the circle into quarters.
- Heat the frying oil in a deep saucepan over a medium heat. To test if the oil is the right temperature for frying, add small pieces of dough into the oil — if they sizzle up immediately the oil is ready, so remove the test dough.
- Place the 2-3 mahamri sections into the oil. Once the pieces start to puff up, turn the mahamri. Keep turning the mahamri until they are a perfectly cooked deep-brown colour.
- Remove and rest on paper towel, allowing the pieces to cool a little before serving. Repeat with remaining pieces of dough until all mahamri are cooked.
- Serve while warm.
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.
