Instant Pot Eggless Mandazi/mahamri

We love using our Instant Pot to prove the dough for bread, naan and doughnuts.

INSTANT POT EGGLESS MANDAZI/MAHAMRI | HOW TO MAKE MANDAZI

East African Heritage

One of my most favourite things to do as a child was listening to stories from both of my parents’ childhoods. Whenever my Mum cooked a meal, she would always have a story attached to it. I listened intently, as I imagined that life myself. But, mostly I kept her distracted so she didn’t notice that I hadn’t finished all my greens…

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

Instant Pot Eggless Mahamri

Doughnuts without eggs – what it tastes like

✓ Mind-blowingly good

✓They may remind you of Indian Gulgule , Air Fryer Donut Holes or Shakkar Para

🍩 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.

2. Vegetable Oil for deep frying

3. 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

📝 How to make Mahamri/Mandazi:

Note-please follow step by step instructions, full printable recipe card with the exact measurement is at the bottom of this post) KNEAD THE DOUGH 1. In a big bowl or stand mixer bowl, place flour, salt, sugar, cardamom and coconut flakes. (pic 1) 2. Combine using a balloon whisk. (pic 2) 3. Add milk and olive oil. (pic 3) 4. Knead the dough. (pic 4)

5. Place the parchment paper in an inner pot and place the dough, cover the pot with the lid. (pic 5)

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)

DEEP FRYING

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.

🥫 Store:

Store in an airtight container so they do not go too soft

If you reheat, they may lose a little of their texture but will still taste wonderful!

퐅 OTHER INSTANT POT RECIPES

📖 RECIPE CARD

Instant Pot Eggless Mandazi/Mahamri | How to make Mandazi

Equipment

• Big bowl
• Balloon whisk
• Stand mixer
• Instant pot
• Rolling Pin
• Sharp knife
• pizza cutter -optional
• Cling film – optional
• Parchment paper -optional
• Wooden board
• Slotted spoon

Ingredients

• 500 g plain flour + some for dusting
• 150 g sugar
• 50 g desiccated coconut
• 300 ml coconut milk lukewarm
• 1 tbsp. salt
• 1 tbsp. olive oil
• 2 tsp. dried yeast
• 1 tsp. cardamom powder
• Vegetable oil for deep frying

Instructions

• In a big bowl place flour, sugar, salt, coconut, yeast and cardamom powder.
• Combine everything using whisk.
• Add oil and coconut milk.
• Knead the dough using a stand mixer. Start with low speed, once the dough comes together, go higher the speed and knead the dough for 8 minutes until the dough is shiny, pliable and smooth.
• In the inner pot of instant pot place the parchment paper, and place the kneaded dough.
• Cover the pot with the glass lid.
• Select the YOGURT mode and press for 1 hour.
• Punch the dough is proved, punched it down gently to remove the air from the dough.
• Now cut the dough using a sharp knife into 8 equal pieces.
• Make round balls and leave it aside.
• Dust little flour on the work board, and roll out not too thin 6-7″ round disk.
• Cut the disk into 4 triangles using pizza cutter.
• Meanwhile, heat the oil.
• Deep-fry doughnuts on medium heat.
• Remove using a slotted spoon.
• Sprinkle little powdered or icing sugar and serve hot.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Instant Pot Eggless Mandazi/Mahamri | How to make Mandazi

Equipment

• Big bowl
• Balloon whisk
• Stand mixer
• Instant pot
• Rolling Pin
• Sharp knife
• pizza cutter -optional
• Cling film – optional
• Parchment paper -optional
• Wooden board
• Slotted spoon

Ingredients

• 500 g plain flour + some for dusting
• 150 g sugar
• 50 g desiccated coconut
• 300 ml coconut milk lukewarm
• 1 tbsp. salt
• 1 tbsp. olive oil
• 2 tsp. dried yeast
• 1 tsp. cardamom powder
• Vegetable oil for deep frying

Instructions

• In a big bowl place flour, sugar, salt, coconut, yeast and cardamom powder.
• Combine everything using whisk.
• Add oil and coconut milk.
• Knead the dough using a stand mixer. Start with low speed, once the dough comes together, go higher the speed and knead the dough for 8 minutes until the dough is shiny, pliable and smooth.
• In the inner pot of instant pot place the parchment paper, and place the kneaded dough.
• Cover the pot with the glass lid.
• Select the YOGURT mode and press for 1 hour.
• Punch the dough is proved, punched it down gently to remove the air from the dough.
• Now cut the dough using a sharp knife into 8 equal pieces.
• Make round balls and leave it aside.
• Dust little flour on the work board, and roll out not too thin 6-7″ round disk.
• Cut the disk into 4 triangles using pizza cutter.
• Meanwhile, heat the oil.
• Deep-fry doughnuts on medium heat.
• Remove using a slotted spoon.
• Sprinkle little powdered or icing sugar and serve hot.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

FRESH WATERMELON MINT MOJITO SALAD

🥗 This summery salad is

✓Suitable for Vegans

✓Gluten-free and nut-free

✓Perfect for al fresco dining

✓Only 4 ingredients

✓ No cooking required, easy and quick

We also love our Watermelon Carpaccio Salad with Tahini and Watermelon Mocktail

🍉 Ingredients:

1. Watermelon – fresh, redder and sweeter the better

2. Sugar – regular white

3. Mint – fresh

4. Lime juice – fresh or bottled

5. Seasoning – salt and pepper

📝 Method:

Cut watermelon into chunks/cubes/triangles

Zest the lime, add.

Roughly chop mint and add.

Muddle juice of a lime and sugar.

Pour over the salad.

Season to taste.

🥗 What else can I add?

You can bulk out the salad a little more by adding:

• cucumber
• blueberries
• blackberries
• strawberries

Boozy Mojito Salad

Can I make this salad ahead of time

We have found that this salad is best eaten immediately once prepared. The watermelon releases a lot of moisture especially once the salt is added.

Leftover watermelon rind

Use leftover watermelon rind in making a smoothie, jam, curry, chutney, halwa, dosa, pickle or just Burry under the soil and turn into compost for your plants.

What to serve with Watermelon Salad

Instant Pot DIY Mediterranean Orzo Salad

Barbecued sweetcorn with roasted pepper, sumac and honey salsa dressing

Barbecued Halloumi and Mushroom Skewers

Yogurt and Herb Summer Sandwich

🌞Some Other summer salad recipes

1. Grilled corn, nectarine and mixed beans salad

FRESH WATERMELON MINT MOJITO SALAD

Ingredients

• 4-5 cup watermelon cubes
• 1 cup mint fresh chopped
• ¼ cup lime juice
• 2 tbsp. lime zest
• ¼ cup sugar
• seasoning

Instructions

• Muddle lime juice, sugar and some mint leaves.
• Pour on the watermelon cubes.
• Add lime zest.
• Season the salad and leave it to chill in the fridge for 10-15 minutes.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.