Summary: Mahamris are also known as mandazi to some. Mahamris are a speciality at the Kenyan coast. Coastal women prepare them for breakfast or even as an accompaniment for meals like mbaazi or beef stew.
- 1 teaspoon iliki (cardamom )
- 1 teaspoon of yeast
- 3 cups white baking flour
- 4 tablespoons sugar
- 1/2 a cup of fresh milk or coconut milk
- 3 Eggs- This is optional
- 1 cup warm Water
- Pinch of salt
- Cooking Oil
- Dilute one teaspoon of yeast in a cup of warm water and leave it undisturbed for at least three hours.
- Mix a teaspoon of crushed cardamom, four tablespoons of sugar, a pinch of salt and three eggs.
- Add half a cup of warm milk and yeast to the mixture and mix thoroughly.
- Add three cups of white flour to the paste and knead the dough until it is fine. Make sure it has no flour lumps.
- divide the dough into several medium sized balls and roll them onto a floured board or surface.
- Depending on the size of each ball, cut the rolled dough into smaller pieces. You can cut them circular or square, depending on your choice.
- Let these balls rest under room temperature for about two hours so as to allow them to lighten up.
- Pour the oil into the pan and heat it until it is hot. Begin to fry several of the mahamris at a go . Cook them on both sides until they are golden brown in colour. Do not let them stay in the pan for more than three minutes.
Good for breakfast with tea or black coffee. They can also be eaten on their own as a snack.
Cooking time: 40 minute(s)