MAHAMRI/MANDAMBRI/MANDAZI: CIRCULAR/ROUND SHAPE
Mandazi are sweet deep fried bread (usually interchangeable with mandazi/ maandazi which is a similar version but made with baking powder instead of yeast). It is a popular East African dish usually served in the morning with tea or mbaazi (pigeon peas cooked in coconut milk). It is either made in a circular shape or triangular shape.
SERVINGS: Makes 20-25 pieces
METHOD 2 :HOW TO COOK ROUND MAHAMRI
STEP 1: MAKING THE DOUGH
You can use a kneading machine to make mandazi dough too. Make sure you use the dough hook/attachment.
STEP 2: DIVIDING THE DOUGH
STEP 3: ROLLING THE MAHAMRI/MANDAZI
Work one ball at a time.
STEP 4:DEEP FRYING/COOKING MAHAMRI/MANDAZI
(This follows immediately after cutting the mahamri).
Arrange the mahamri in a plate.
The mahamri/maandazi ready to be served.
MORE INFORMATION & TIPS
1) If you are using a cup for your measurements, then use the same cup to measure all the ingredients as required and specified above.
2) These fried breads/ mahamri/mahambri can be frozen fully cooked for upto a month.
After cooking, make sure they are cooled down completely before storing them in a freezer.
Use a suitable freezer safe container that has a tight lid( to prevent the absorbtion of smells from other items in the freezer).
To make them soft again, microwave each mahamri for 20-30 seconds in your microwave, depending on the power of your microwave. Please make sure the food is pipping hot.
Make sure it has cooled down before eating as it will be is pipping hot from the microwave. DO NOT REFREEZE AFTER THAWING.
3) The coconut milk can be substituted with coconut milk powder mixed with water. Follow the packet instruction to make the amount required stipulated in this recipe.
4) Did you know? Mahamri and mandazi are both made the same way and appear the same, but mahamri is made using yeast while mandazi is made using baking powder replacing the yeast. However, in East Africa, they are called interchangeably.
5) To make the mahamri/mahambri more soft, you can add a tablespoon of yoghurt in the flour.
6) In Somali the mahamri (khamdi/ Khamir/Bur macan) is usually served sprinkled with caster sugar