Servings 12 mandazis
Ingredients
- 2 cups All Purpose Flour 240g
- 1/8 teaspoon of salt
- 2 teaspoon of instant yeast
- 1/4 cup sugar 45g
- 1 tablespoon of vegetable oil
- 2/3 cup of warm plant based milk preferably coconut
- 1/4 teaspoon ground cardamom
- Vegetable Oil enough to fill a medium sized pot 2/3rd of the way
Instructions
- Mix the dry ingredients (flour, salt, sugar, yeast)
- Add the oil
- Slowly add in the warm milk until you achieve a cohesive dough. You might not need all the milk
- Knead for 10 minutes to get a soft dough
- Cover the dough and let it rise in a warm place for 1-2 hours until it doubles in size.
- Split the dough into three balls and let them rest for about 10 minutes as you preheat the oil. You do not want the oil to get too hot
- Fill a wide pan or pot with enough oil to fill about 2/3s in volume.
- On a well floured surface, roll out each ball into circles about 6 - 7 inches wide and 1/2 inch thick. Cut the circles into quarters
- Fry each piece in the oil, maintaining the heat at medium heat and not overcrowding the pot. Fry on one side at a time for about 2-3 minutes to ensure the mahamri puff up sufficiently and turn a light golden brown. This also gives the mahamri its signature white line.
- Serve hot