Desi Fiesta

Qamdi/ Mahamri/ Mandazi (Eggless)- Triangular sweet bread

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An triangular Sweet Fried Bread, known as Qamdi in Somalia, is some what similar to a doughnut but less sweet than a doughnut . This delicious bread is normally stuffed with samosa acting like burger  and a very popular street food in somalia. When i was googling found this delicious recipe for letter Q  for blogging marthon and instantly went and made them . They were so soft and delicious bread  can be said as somalian doughnuts. Thanks for sharing such an delicious recipe with wonderful explanation  +Xawaash SomaliFoodBlog  , We totally enjoyed it a lot. 

While studying about the recipe I found that qamdi had another name mahamari/ mandazi. They are a popular  bread in East Africa   which is paired with samosa  and an delicious street food which can  be found in any eateries there.I made them and used for scooping up some beans curry and turned out so yummy combo, this way is generally had in kenya or Tanzania. Now lets Move to the eggless version of qamdi / mahamri 🙂

Recipe Source : Xawaash

Ingredients 

3 cups all-purpose flour
1/3 cup sugar
1 Tbsp instant dry yeast
2 Tbsp water for the yeast
1 tsp sugar for yeast
1/2 cup coconut milk
1/2 cup water
1/4 tsp baking powder
1/3 cup Oil 
1/4 tsp Cardamom pd 

Method

  • In a bowl mix yeast, ¼ cup of lukewarm water, and 1 teaspoon of sugar. Let it stand for at least 10 minutes till the yeast turns foamy and activated.
  • In a mixing bowl, place the flour, sugar ,Baking pd,coconut milk,water, the oil, and then activated yeast. 
  • Mix, then knead the dough, forming it into a ball. Cover the dough and let it rest in a warm place for 2 hours or till the dough doubles nicely.
  • Divide the risen dough into 4 equal pieces and shape each piece into a ball. Press down the ball to flatten it into a disc. Using a rolling pin, roll out each disc into a circular shape about 1/4 inch thickness. Using a knife, cut each circle into quarters. 
  • After preparing all dough this way, cover and keep the qamdi for second proofing for 30 minutes.
  • Heat oil in a wok or kadai , ensure that the oil should not be too hot. 
  • Fry them as we do puri/ poories  . Turn when the bottom becomes golden brown. Fry the other side for another minute. Drain on a plate covered with paper towels. 

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Reader Interactions

Comments

  7. Foodiliciousnan says

    You've got such am interesting dish for q.Loved reading about the traditionattached to it in different countries. It looks so nice and attractive. Also love the curry in the background

  22. Sapana Behl says

    Awe..you are killing me with your exotic recipes. I should have take some tips from you. Wonderful presentation !!

  36. Kalyani says

    very interesting bread there – flour and coconut milk perhaps I am seeing for the first time ! must say u r a recipe excavator from across the world !

    what camera do u use ? Lovely props too 🙂

  40. Archana Potdar says

    Wow if u get such awesome pic with a point n shoot. I love your pics and assumed u has some great camera gear.
    Anyway this is an amazing recipe. Must try it out. Can I bake it?

  41. Manjula Bharath says

    hey archana !! thank you much 🙂 i haven't tried baking but you can try baking them like any other bread the color might not be a golden brown and i don't know how it will turn out though . traditionally they fry them and stuff them with samosa's in them like a burger and have them. try and let me know .