Recipes for Mahamri

Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp cardamom powder
- 1/2 tsp yeast
- 1/2 cup coconut milk
- 1/4 cup water
- Oil for frying

Instructions:
1. In a mixing bowl, combine the flour, sugar, salt, cardamom powder, and yeast.
2. Add the coconut milk and water to the dry ingredients and mix until a dough forms.
3. Knead the dough for about 5-10 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for about 1-2 hours, or until it has doubled in size.
5. Divide the dough into small balls and flatten them slightly with your hands.
6. Heat oil in a deep frying pan over medium heat.
7. Fry the mahamri in batches until they are golden brown on both sides, about 2-3 minutes per side.
8. Remove the mahamri from the oil and drain on paper towels.
9. Serve the mahamri warm with tea or coffee. Enjoy!

Ingredients:

For the Dough:

- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup warm water (about 110°F)
- 1/4 cup vegetable oil

For the Frying:

- Vegetable oil for frying

Instructions:

For the Dough:

1. In a large bowl, combine the flour, salt, and sugar.
2. Add the warm water and vegetable oil and stir until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.

To Form the Mahamri:

1. Divide the dough into small balls, about the size of a golf ball.
2. Roll each ball out into a thin circle, about 1/8 inch thick.
3. Cut the circle into three equal strips.
4. Braid the strips together and seal the ends.
5. Repeat with the remaining dough balls.

To Fry:

1. Heat a large skillet or deep fryer to 375°F.
2. Carefully drop the mahamri into the hot oil and cook until golden brown on both sides, about 2-3 minutes.
3. Remove from the oil and drain on paper towels.

Serve:

Serve the mahamri warm with your favorite dipping sauce, such as mint chutney or tamarind chutney.

Tips:

- For a chewier texture, let the dough rest for longer before rolling and frying.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- To make a vegetarian version, use coconut oil instead of vegetable oil.
- Mahamri can be stored in an airtight container at room temperature for up to 3 days.