Mahamri - A kenyan snack infused with coconut & cardammon.

Ingredients

• 4 cups plain flour8 tbsps. Sugar2 Tsp. yeast (preferably active dry yeast)1 Tsp cardamom1/2 Tsp cinnamon2 Tbsps. Coconut flakes (optional)1 Tsp. salt1 1/2 cups coconut milk (and a little more for needing)Vegetable Oil for deep frying

Instructions

1. 1

   In a small cup of warm water add the yeast in and leave it for 5 minutes to activate

2. 2

   Sieve the flour, cardamom, salt, cinnamon, sugar, coconut flakes and sugar together in a large bowl, add the yeast into the dry mixture.

3. 3

   Gradually add the coconut milk while kneading the dough.

4. 4

   Place the dough on a dusted surface and continue kneading, add flour if the dough is still sticky, or a little coconut milk if the mixture is too hard. Keep kneading for 10-15 minutes, the more you need, the softer the mahamri.

5. 5

   Cover with a cling film or a clean cloth (never use foil paper as it hardens the dough), the dough to rise in warm place for 2 hours. (When the dough has risen you can store it in the fridge if you intend to cook the mahamri/mandazi the following day).

6. 6

   Make the dough into a ball shape, divide it further into two balls and then roll out each ball onto a floured surface, cut these into uniform triangular pieces. Leave these shapes to rest for 30 minutes to one hour.

7. 7

   In a deep (circular) pan, add the vegetable oil half way into the pan, or at least 3 inches from the base.

8. 8

   Let the oil heat up to 180 degrees. You can also test the oil temperature with a wooden spoon, if the oil sizzles when the spoon touches it, then it is hot enough. Make sure the oil isn’t too hot as this will quickly brown the mahamri without cooking them inside.

9. 9

   Gently drop the mahamri into the oil, preferably four at a time.

10. 10

    Fry for about 4 minutes, while splashing oil on each side. Once the mahamri puffs up, turn it to the other side. Fry until they turn golden brown

11. 11

    Use a deep frying skimmer or a wooden spoon to them out of the oil, and place the mahamri on paper serviettes.

12. 12

    Enjoy the Maharmi with a perfect cup of chai.