If you are planing to bake these then preheat oven at 325 degrees F
2 cup oil for frying
3 cups white flour
1 egg 3/4 cup sugar or
7 tbsp 5 tbsp oil
1 tbsp instant yeast
1/2 tsp cardamom powder (optional)
1 cup warm warm
5 tbsp warm water if needed extra pinch of salt extra flour for dusting

Method: In a measuring cup add your warm water, yeast and 2 tbsp from the 3/4 cup of sugar and mix well keep aside until it has bubbles in it and has started rising, once it has a lot of bubbles you have activated the yeast and now keep it aside, let’s start with the other ingredients. In a big bowl add the white flour, egg, oil, salt, cardamon powder and the sugar, mix all this really well before you add the yeast mixture in there. Once the yeast has stated frothing up add it to the flour mixture and start binding the dough, to achieve the results of soft mahamrys you might need to add extra water in order to have a dough that is not super sticky but is not dry either. If you feel like you need to add more water just add 1 tbsp at a time and knead the dough until it is not too sticky and not to dry and hard, it should be a nice soft dough. Let the dough proof in a warm place until it is doubled in size. Once the dough had doubled in size make 4 sections and follow the instructions in the video on rolling the dough’s thickness if you want them hollow or cakey. Take each section and roll out in a circle and make another 4 sections, do this to all, cut out parchment paper and individually place the mahamri on the parchment paper sprinkled with just a little bit of flour. If you are making the hollow mahamry then no need to proof, but if you want the cakey mahamry then proof until you see it has doubled in size. Heat up the oil and test the temperature by adding bit of the dough in there and fry the mahamrys according to the video tutorial shown above. If you are planning to bake them then bake them for about 15 to 18 minutes depending on how dark you want them.

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