Coconut Mandazi/Mahamri – Step by Step

Instructions

STEP 1: Make the Dough.

Sieve the flour, add in the yeast directly into it and the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 15 good minutes, pounding it as much as possible. To check that it’s been kneaded enough, roll it into a ball and using a sharp knife, make a deep slit through it, it should look slightly bubbly on the inside.

Divide the dough into two and shape into balls. Let them sit to rise, or you can wrap in cling film and freeze for whenever you need to make mandazi.

When ready to use, place each ball on a floured surface like in the pic.

Step 2: Divide each ball in half again.

Step 3: Form each section into a smooth ball.

Step 4: Roll each ball into a circle of quarter inch thick

Step 5: Divide each circle into 4 sections. Continue with the rest of the balls.

Step 6: Place all the sections on a lightly floured surface and keep covered for an hour or so.

Step 7: After sitting for about an hour, the sections will have risen.

Step 8: Test the oil temperature by placing the back of a wooden spoon into the center of your frying pan. If the oil is hot enough to use, bubbles will immediately come up from where the tip touches the bottom of the pan. If no bubbles come up, then give the oil a few more minutes to heat up and test again. 🙂

Step 9: Put your mandazi sections into the hot oil. Splash the oil over them to help them puff up. Don’t let them puff too high before turning otherwise they can form cracks. When they start puffing up, turn them over

Step 10:  This is after they have puffed and been turned over. Now fry until the color changes.

Step 11:  This is about mid-way through the frying, the color now is a nice light brown. I prefer them slightly darker so I let them fry a bit longer…

Step 12:  There we are! Perfect color. Now remove them from the hot oil, and continue frying until all are done.

Serve!!