Instant Pot Eggless Mandazi Mahamri How To Make Vegan Mandazi

INSTANT POT EGGLESS MANDAZI/MAHAMRI | HOW TO MAKE MANDAZI

✓They may remind you of Indian Gulgule , Air Fryer Donut Holes or Shakkar Para My Dad then always chipped in with his childhood stories growing up in East-Africa and the food that his Mum would make. He would always ask my Mum to recreate those old recipes and now I have learned to make them too. I have grown up on authentic Indian food, East-African Gujarati food, and of course, British food. Some of my favourite East-African recipes which are unique to Gujaratis who grew up there are: Kasoli nu Saak (Sweetcorn and Peanut Curry) Maru Bhajiya (Crispy Potato Fritters) Sweetcorn and Red Kidney Bean Curry Kenyan Style Chevdo (a delicious snack) Masala Mogo Chilli, Garlic and Lime Mogo Chips

🍩 Ingredients

Here is everything you will need, plus ingredients substitute ideas.
1. All-purpose flour – plain flour -maida 2. Coconut Milk – we have used thick milk. 3. Desiccated coconut or flakes 4. Sugar – regular granulated sugar works fine (for vegans make sure the sugar is suitable for vegans too) 5. Dried Yeast – it will help to raise the dough. 6. Salt – helps to magnify the sweet flavours. 7. Olive Oil – it keeps doughnuts soft without getting dry. 8. Vegetable Oil for deep frying 9. Cardamom powder – it’s a backbone of this recipe, do not miss adding it.

💡 Tips:

If you do not have yeast, then you can use self-raising flour. Use the same proportion of self-raising flour to normal all-purpose flour from the recipe. If you do not have self-raising flour, use all-purpose flour and add baking soda and baking powder. (you don’t need proving) Because I know that you will be pestered by your family and friends to keep making these, we have included some Variations of flavours for you!

Add a drop of vanilla essence to the dough and sprinkle vanilla sugar when serving Add a pinch of cinnamon powder to the dough and sprinkle cinnamon sugar when serving Add lemon or lime zest for a citrusy variation

DEEP FRYING 6. Put the inner pot in the instant pot, select YOGURT mode and press for 1 hour. (pic 6) Shape Mandazi 7. Deflate the dough by gently punching a couple of times and divide the dough into 8 equal portions. (pic 7) 8. Make round balls and keep it five minutes aside. (pic 8) 9. Roll out each ball. (pic 9) 10. Into 6″ disk. (pic 10) 11. Cut into 4 triangles. (pic 11) 12. Cover it with the clean kitchen towel. (pic 12) 13. Heat enough oil in a kadai or pan. (pic 13) 14. Carefully add one doughnut in a pan, if the pan is bigger add a couple. (pic 14) 15. Deep fry on medium heat until golden. (pic 15)

😋 Tips to get the best risen Mahamri

Keep the triangles of the dough rolled out thin and also not too large – this will help to get air pockets and achieve the authentic Mahamri shape. Make sure you have enough oil in your frying pan / Kadai as the Mahamri need space to rise in the pan. First heat oil on high flame, then turn the flame on medium. Don’t keep high flame while frying, keep it on medium but keep consistent temperature all the time, else the doughnuts will quickly go brown outside and remain raw inside. If you do not have an Instant Pot, you can still easily prove the dough.

Here is how to prove the dough the traditional way:

Once you have all the ingredients in the bowl, mix it with the wooden spoon. Bring the dough to a working surface and knead the dough using heels of your palm for about 10-15 minutes, until you get shiny, pliable and smooth dough. Transfer the dough in a large greased bowl with oil, cover it with the cling film or clean kitchen towel. Set aside in a warm place for 50-90 minutes or until it rises in double size. Then follow the same procedure as above.