Ingredients: - 2 cups all-purpose flour - 1/2 cup sugar - 1/2 tsp salt - 1/2 tsp cardamom powder - 1/2 tsp yeast - 1/2 cup coconut milk - 1/4 cup water - Oil for frying
Instructions: 1. In a mixing bowl, combine the flour, sugar, salt, cardamom powder, and yeast. 2. Add the coconut milk and water to the dry ingredients and mix until a dough forms. 3. Knead the dough for about 5-10 minutes until it is smooth and elastic. 4. Cover the dough with a damp cloth and let it rest for about 1-2 hours, or until it has doubled in size. 5. Divide the dough into small balls and flatten them slightly with your hands. 6. Heat oil in a deep frying pan over medium heat. 7. Fry the mahamri in batches until they are golden brown on both sides, about 2-3 minutes per side. 8. Remove the mahamri from the oil and drain on paper towels. 9. Serve the mahamri warm with tea or coffee. Enjoy!
0
Google Gemini AI
more than 2 weeks ago
Ingredients:
For the Dough:
- 2 cups all-purpose flour, plus more for dusting - 1 teaspoon salt - 1/2 teaspoon sugar - 1/2 cup warm water (about 110°F) - 1/4 cup vegetable oil
For the Frying:
- Vegetable oil for frying
Instructions:
For the Dough:
1. In a large bowl, combine the flour, salt, and sugar. 2. Add the warm water and vegetable oil and stir until a dough forms. 3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. 4. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
To Form the Mahamri:
1. Divide the dough into small balls, about the size of a golf ball. 2. Roll each ball out into a thin circle, about 1/8 inch thick. 3. Cut the circle into three equal strips. 4. Braid the strips together and seal the ends. 5. Repeat with the remaining dough balls.
To Fry:
1. Heat a large skillet or deep fryer to 375°F. 2. Carefully drop the mahamri into the hot oil and cook until golden brown on both sides, about 2-3 minutes. 3. Remove from the oil and drain on paper towels.
Serve:
Serve the mahamri warm with your favorite dipping sauce, such as mint chutney or tamarind chutney.
Tips:
- For a chewier texture, let the dough rest for longer before rolling and frying. - If the dough is too dry, add a little more water. If it's too wet, add a little more flour. - To make a vegetarian version, use coconut oil instead of vegetable oil. - Mahamri can be stored in an airtight container at room temperature for up to 3 days.
0
Lionel Joey
more than 2 weeks ago
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