Mahamri and Bharazi are two very popular Eastern African dishes that are often served together. Mahamri is a yeast risen, coconut flavored donut and bharazi is a curried bean and coconut dish that is a high protein source. Make them separately or make and serve them together for a delicious and protein rich lunch. Don’t forget to add a steaming cup of chai tea! Try this Mahamri Recipe!

Mahamri Recipe – Makes 16 donuts

Ingredients:
4 cups all-purpose flour plus extra for dusting counter and rolling pin
3/4 teaspoon rapid-rise yeast
1/2 – 3/4 cup granulated sugar
1 teaspoon finely ground cardamom
1 can (13.5 oz) heavy coconut milk
2 cups vegetable oil for frying mahamri plus extra for oiling bowl

Equipment:

• Rolling pin
• Mixing bowl
• Sharp knife or pizza cutter
• Container with lid or bowl with plastic wrap
• Clean towel
• Strainer
• Deep frying pan or wok
• Paper towel

Directions:
In a mixing bowl combine flour, yeast, sugar and cardamom. Mix thoroughly.

Slowly add coconut milk a little at a time mixing as you go. You can do this by hand or in a mixer with a dough hook.

Knead dough for approximately 15 minutes. When done your dough should be soft but not sticky.

Lightly grease a bowl or container with cooking oil. It should be big enough so the dough can double in size. Form the dough into a ball and place in the bowl, turning a few times so the surface of the ball is covered in oil. Cover with the container lid or plastic wrap which has been lightly oil. Allow to proof (rinse) 3 – 4 hours at room temperature until doubled in size.

When ready, punch down the ball and divide into 4 equal balls. Keep 3 balls covered so they do not dry out while you are working with 1 ball.

Lightly flour a work surface. Flatten the ball into a circle and using the rolling pin roll the ball into a circle with a 7″ diameter, 1/4″ thick. Turn the dough while you are rolling it to create an even circle. If the dough is sticking to your rolling pin, lightly flour. It is very important to keep your dough thin. If it is too thick the inside of the mahamri will not cook!

Using a sharp knife or pizza cutter, cut into 4 pie shaped pieces. Place on a cookie sheet and cover with a clean towel while you finish rolling and cutting the remaining balls. You will have 16 donuts. **Save a small piece of dough the size of a marble to test your cooking oil.**

Allow the mahamri to rise another 15 minutes. They should remain covered.

While the mahamri are going through their final proofing, heat the oil on medium setting in a deep frying pan or wok.

Test the oil temp by dropping the small piece of dough in the oil. The dough should sink to the bottom of the pan then rise to the top in about 6 – 8 seconds. If it remains at the bottom for longer, the oil is not hot enough. If it pops up too fast, the oil is too hot. Adjust the temperature accordingly.

Carefully place 4 mahamri in the oil. When the tops begin to puff up and the bottom starts turning golden, use your strainer to turn them over.

Continue turning the mahamri until they are an even golden brown on all sides.

Remove from heat and allow to drain on paper towel. Finish frying the rest of the mahamri.

Allow to cool a few minutes then eat up or serve with a bowl of Bharazi and a hot cup of chai tea for a nourishing and delicious snack or meal!