Easy Mahamri Recipe: African Donuts with Cardamom
This easy mahamri recipe is a simple, budget-friendly way to enjoy soft, fluffy East African donuts flavored with cardamom. Made with basic pantry ingredients, they’re perfect for breakfast, tea time, or sharing with guests.
Equipment
- 2 mixing bowls
- 1 small bowl
- Measuring cups and spoons as needed
- 1 Wooden Spoon
- 1 Rolling Pin
- sharp knife
- 1 Frying pan or deep pot
- 1 Slotted Spoon
- 1 Clean towel or plastic wrap for covering dough
- Stove
Ingredients
- 4 cups all-purpose flour
- ½ cup sugar
- 1½ tsps instant yeast
- ½ tsp salt
- 1½ tsps cardamom spice
- 1 heaped tbsp margarine/ butter
- 1⅓ cups warm water adjust as needed)
- Cooking oil (for deep frying)
Instructions
- Mix Dry Ingredients:In a suitable mixing bowl, evenly combine flour, sugar, yeast, salt, and cardamom.Set aside.
- Melt the Margarine/ butterMelt the margarine in a small bowl by microwaving it for about 20 seconds, then swirl until fully melted. Alternatively, place the bowl in a pan of hot water and let it melt gently in a warm water bath. Be sure to use the margarine while it's warm, not hot.
- Mix Wet and Dry Ingredients:In a separate large mixing bowl, add 1 cup of warm water and the warm melted margarine or butter. Add the dry ingredients into the wet and mix with a wooden spoon.As the dough thickens, switch to using your hands and mix, gradually adding more warm water until a soft, slightly sticky dough forms.
- Rest the Dough, (1st Rise) Knead, Then Proof:Form the dough into a ball, cover with a clean kitchen towel, and let it rest for 20 minutes. Now transfer the dough to a floured surface and knead it for 5–10 minutes.Return it to the bowl, cover, and let it rise in a warm place for 45–60 minutes or until doubled in size.
- Shape the Mahamri:Deflate the dough and knead for a minute.Roll it out to 1 cm thick, and cut into triangles with a sharp knife. Optionally, arrange the shaped dough pieces on the floured kneading surface, cover with a clean kitchen towel, and let them rest for another 20 minutes for puffier mahamri.
- Fry the Mahamri:Heat oil in a deep pan. Test with a small piece of dough. Once the piece fries on both sides to a nice golden, we're ready to fry the restGently slide the mahamri pieces into the oil. Don't overcrowd the pan as they'll lower the oil temperature and absorb oil, leading to mahamri that's too oily or soggy. Allow at least a centimeter between the pieces.Fry mahamri in batches, allowing each side to brown before flipping.Once golden and cooked through, transfer to a tray or platter lined with paper towels to drain any excess oil.
- ServeEnjoy warm with chai (tea) or stew.
Video
Notes
- Resting the dough longer (even overnight) enhances flavor and results in lighter, more airy mahamri.
- For a coconut version, substitute part of the water with coconut milk and reduce the sugar slightly, as coconut adds natural sweetness.
- If you don't have cardamom, cinnamon or nutmeg can be used for a different but still warm flavor profile.
- Oil temperature is key—if too cool, mahamri absorb oil; if too hot, they burn quickly. Test with a small dough piece first.
- Do not overcrowd the pan while frying—this helps the mahamri not to absorb oil, to puff up properly, and to cook evenly.
- Storage tip: Leftover mahamri can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or air fryer for a fresh taste.
- Serve with masala chai, (spiced tea) pigeon pea stew (mbaazi), or enjoy them on their own as a sweet treat.