How to Make Mahamri
Mahamri are more than just a snack — they’re a piece of culture on the Swahili coast of Kenya and Tanzania. Light, fluffy, and slightly sweet, these golden pillows are usually enjoyed with chai in the morning or as an afternoon treat. If you’ve ever walked into a coastal home, the smell of cardamom-infused mahamri frying is unforgettable. The best part is, you don’t need to be an expert chef to make them at home — just a few simple steps and ingredients.
Quick Answer — At a Glance
Mix flour, sugar, yeast, coconut milk, and cardamom into a soft dough
Let the dough rise until doubled in size
Roll out and cut into triangles
Deep fry until golden brown and enjoy warm
Step-by-Step Guide
Step 1 — Prepare the Dough
In a large bowl, combine 4 cups of all-purpose flour, ½ cup sugar, 2 teaspoons yeast, and 1 teaspoon ground cardamom.
Add 1 cup of thick coconut milk and a little warm water as needed.
Knead until the dough is smooth and soft but not sticky.
Step 2 — Let the Dough Rise
Cover the bowl with a clean kitchen towel.
Place in a warm area and allow it to rise for 1–2 hours, or until the dough doubles in size.
Step 3 — Shape the Mahamri
Once risen, punch down the dough and knead lightly.
Roll out the dough on a floured surface into a medium-thick circle.
Cut into equal triangles (like cutting a pizza).
Step 4 — Fry the Mahamri
Heat oil in a deep frying pan over medium-high heat.
Drop in a few dough triangles at a time, flipping once until golden brown on both sides.
Remove and drain on paper towels.
Step 5 — Serve and Enjoy
Serve your mahamri warm with chai, beans, or as a sweet snack on its own.
Store leftovers in an airtight container to keep them soft.
Important Notes & Tips
Using coconut milk instead of water gives mahamri their authentic flavor.
Make sure the oil is hot enough, or the mahamri will absorb too much oil instead of puffing up.
For extra flavor, some people add a little grated coconut or nutmeg to the dough.
If you want them fluffier, let the dough rise twice before frying.
FAQs
Can I make mahamri without coconut milk?
Yes, but coconut milk gives them their unique flavor. You can substitute with regular milk.
Why are my mahamri not puffing up?
The oil might not be hot enough or the dough may not have risen properly.
Can I bake mahamri instead of frying?
Traditionally they are fried, but you can bake them, though the texture will be different.
How long can I store mahamri?
They stay soft for up to two days in an airtight container, but are best eaten fresh.
Are mahamri the same as mandazi?
They are similar, but mahamri are made with coconut milk and cardamom, which give them a richer flavor.
