INSTANT POT EGGLESS MANDAZI/MAHAMRI | HOW TO MAKE VEGAN MANDAZI

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

INSTANT POT EGGLESS MANDAZI/MAHAMRI | HOW TO MAKE MANDAZI

Included below also is the traditional method and timings if you do not have an Instant Pot.

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.

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

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)

 

PROVE DOUGH IN INSTANT POT (for traditional method see below)

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

Print Recipe Pin Recipe

With just the right amount of sweetness and a hint of coconut, prepare to keep making these Kenyan doughnuts again and again.

Course Breakfast, Snacks

Cuisine East-African, Kenyan

Prep Time 1 hour hr 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 32 pieces

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

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

US Customary - Metric

• 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

Cook ModePrevent your screen from going dark

• 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

Don’t like cardamom flavour? omit totally.
Use dairy milk for a vegetarian mandazi.
If first doughnuts get brown very quickly, turn the heat very low wait for a while oil to cool down a little.
Do not press the doughnut very hard while frying, just gently tap it with spoon and allow to rise fully.
Best serve hot.

 

 

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Nutrition

Serving: 1piece | Calories: 109kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 181mg | Potassium: 51mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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.

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