Kenyan Mahamri

Jump to Recipe Print Recipe

Mahamri is a Kenyan snack that is popular in the coastal region of Mombasa. It is similar to doughnuts but has a distinct flavor, texture and shape. Whereas doughnut has a round shape, mahamri has a triangular shape. It is generally enjoyed as a breakfast item with tea or coffee but can also be enjoyed as a snack or as part of main dish with pigeon peas soup.

Why you will love Kenyan Mahamri

Mahamari are soft and fluffy on the inside and crisp and golden on the exterior. This makes each bite very satisfying and addictive.
The ingredients required to make these delicacies are simple and readily available, making it easy to prepare at home.
It is a celebration of a culture of the coastal people of Mombasa, Kenya. The exotic flavors take you on a journey to the Kenyan coast.
It is very versatile. Mahamri can be enjoyed any time of day, whether for breakfast, a snack, or a dessert.
The distinct aroma of Mahamri makes them more delightful compared to ordinary doughnuts.

Other Kenyan recipes to love

How to Make Kenyan Mahamri

Making mahamri at home is both rewarding and very easy. With just a few ingredients and some patience, you can recreate this delicious and flavorful snack right in your kitchen. To make this coastal delicacy you will need the following ingredients:

Ingredients:

All purpose flour. This the main ingredient which forms the base for the mahamri
Dry instant yeast – this is important for leavening the mahamri and giving them that soft and fluffy texture.
Ground Cardamom – This is a fragrant spice that gives mahamri their characteristic aroma and flavor.
Sugar – This sweetens the mahamri.
Butter or margarine – This gives mahamri that tender and crisp texture. You can melt the butter or margarine.
Warm milk/coconut milk – You can either use dairy milk or coconut milk or use both. When using both make sure the dairy milk is hot rather than cold.
Powdered milk (optional) – it lends a creamy, milky flavor profile to Mahamri
Salt – Salt balances the sweetness and enhances the overall flavor of the dough.
Oil for frying- You can use a neutral oil like vegetable that does not interfere with the flavor of mahamri.

For full recipe go to the recipe card below.

Instructions:

In a large bowl, combine all the dry ingredients: flour, sugar, yeast, cardamom powder, powdered milk, and salt. Mix the ingredients well to combine.
Gradually add the wet ingredients into the dry ingredients: warm milk or coconut milk or warm water and butter/margarine if melted. Mix the two mixtures together until they starts to come together to form a firm dough. If your butter is not melted, you can add it at this point.
Transfer the dough to a lightly floured surface and knead for about 5-8 minutes or until the dough becomes smooth and elastic. If the dough is sticky, add a little more flour.
Grease the bowl with oil. Return the dough into the greased bowl then cover it with a cling film or clean cloth. Let it rise in a warm place for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide the dough into small portions and roll each portion into a circle.
Using a deep frying pan, heat oil on medium heat to fry the mahamri. The oil should be hot enough but not too hot to burn them quickly.
Gently slide the shaped dough into the hot oil , frying them in batches and turning them until they puff up and turn golden brown on both sides. This should take about 2 minutes for each side.
Remove them from the oil and place them on a bowl lined with paper towel to drain any excess oil.
Enjoy your mahamri warm with tea or coffee or as a snack or main dish with your favorite soup.

Tips and Tricks for Perfect Mahamri

Use warm milk or water to activate the yeast. The milk or water should be about 37° F and not hot to kill the yeast.
Knead the dough well, for about 5-8 minutes. This will help in developing gluten which gives the mahamri their soft and chewy texture. A well-kneaded dough will rise better and have a soft, fluffy texture after frying.
Allow the dough to rise until it doubles in size. This may take 1-2 hours depending on the temperature. This ensures that the mahamri are fluffy and airy inside.
When frying, the oil temperature is very crucial. It should be hot enough to puff up the mahamri and not too hot to burn them on the outside while staying raw inside.The temperature should also not be low because the Mahamri will not rise well and will absorb a lot of oil. Drop a small piece of dough to test the temperature. If it sizzles and rises fairly quickly, the oil is ready.
Fry the mahamri in batches, giving them enough space to puff up and cook evenly. Overcrowding the pan lowers the oil temperature thus making them greasy or unevenly cooked.

Storing Kenyan Mahamri

Mahamri store very well in an airtight container. You can store them this way for a about a 3 -4 days. This also keeps them soft. Serve them warm by re-heating them in an oven or microwave. If you want to store them for longer, just freeze and warm them whenever you want to serve them.

Frequently Asked Questions

What is the difference between mahamri and mandazi?

Mahambri is made using all purpose flour, yeast and either milk, coconut milk or water, cardamom a touch of sugar. They are hollow with a little bit of ‘flesh’ and their taste is different from mandazi. On the other hand, mandazi is made with baking powder and have extra ‘flesh’ inside. The taste is different too. So basically what differentiates mahamri from mandazi is the ingredients used.

How do you make mahamri without milk

If you have milk sensitivities or don’t generally like milk, you can replace it with warm water instead. The measurement of the water will remain the same and your mahamri will be as tasty.

Recipe Card

Mahamri is a Kenyan snack that is popular in the coastal region of Mombasa. It is similar to doughnuts but has a distinct flavor, texture and shape. Mahamri are soft and fluffy on the inside and crisp and golden on the exterior.

No ratings yet

Print Pin Rate

Prep Time: 10

Cook Time: 30

Proofing time: 1 30

Total Time: 2 10

Servings: pieces

Calories: 127.9kcal

Ingredients

3 cups All-purpose wheat flour
1 tsp Instant dry yeast
1 cup warm milk or water use milk of your choice
3 tbsp powdered milk
2 tbsp butter/margarine
½ cup sugar
1tsp cardamom Powdered
½ tsp salt
oil for deep frying
extra wheat flour for dusting

Instructions

Step 1: preparations

In a large bowl, combine all the dry ingredients: flour, sugar, yeast, cardamom powder, powdered milk, and salt. Mix the ingredients well to combine.
Gradually add the wet ingredients into the dry ingredients: warm milk or coconut milk or warm water and butter/margarine if melted. Mix the two mixtures together until they starts to come together to form a firm dough
If your butter is not melted, you can add it at this point.

Step 2: Kneading

Transfer the dough to a lightly floured surface and knead for about 5-8 minutes or until the dough becomes smooth and elastic. If the dough is sticky, add a little more flour.

Step 3: Proofing

Grease the bowl with oil. Return the dough into the greased bowl then cover it with a cling film or clean cloth. Let it rise in a warm place for about 1 hour or until it doubles in size.

Step 4: Shaping

Once the dough has risen, punch it down to release the air.
Divide the dough into small portions.
Roll each portion into a circle.
using a pizza cutter or a knife, divide each circle into 4 triangles.

Step 5: Frying

Using a deep frying pan, heat oil on medium heat to fry the mahamri. The oil should be hot enough but not too hot to burn them quickly.
Gently slide the shaped dough into the hot oil , frying them in batches and turning them until they puff up and turn golden brown on both sides. This should take about 2 minutes for each side.

Step 6: Remove and drain oil

Remove them from the oil and place them on a bowl lined with paper towel to drain any excess oil.

Step 7: Serve

Enjoy your mahamri warm with tea or coffee or as a snack or main dish with your favorite soup.

Notes

Use warm milk or water to activate the yeast. The milk or water should be about 37° F and not hot to kill the yeast.

Knead the dough well, for about 5-8 minutes. This will help in developing gluten which gives the mahamri their soft and chewy texture. A well-kneaded dough will rise better and have a soft, fluffy texture after frying.

Allow the dough to rise until it doubles in size. This may take 1-2 hours depending on the temperature. This ensures that the mahamri are fluffy and airy inside.

When frying, the oil temperature is very crucial. It should be hot enough to puff up the mahamri and not too hot to burn them on the outside while staying raw inside.The temperature should also not be low because the Mahamri will not rise well and will absorb a lot of oil. Drop a small piece of dough to test the temperature. If it sizzles and rises fairly quickly, the oil is ready.

Fry the mahamri in batches, giving them enough space to puff up and cook evenly. Overcrowding the pan lowers the oil temperature thus making them greasy or unevenly cooked.

Nutrition

Tried this recipe? Leave a star rating and comment below to let us know how it was!Mention @justcookwithjudy or tag #justcookwithjudy!

Kenyan Mahamri

Why you will love Kenyan Mahamri

Other Kenyan recipes to love