Mahamri

Combine all-purpose flour, baking powder, sugar, spice, and salt in a large mixing bowl.

Create a well in the center of the dry ingredients and add the melted butter, warm water, and optional warm milk and beaten egg.

Mix the ingredients together using your hands or a wooden spoon until a soft dough forms, adding additional water if needed to achieve a smooth consistency.

Knead the dough on a lightly floured surface for 5-7 minutes until it becomes elastic and smooth.

Cover the dough with a damp cloth and let it rest for 10 minutes to allow the gluten to relax.

Divide the dough into 8 equal portions and roll each piece into a ball.

On a floured surface, flatten each ball and gently stretch it into a thin oval shape, approximately 6-8 inches long.

Heat the oil for deep frying in a large, heavy-bottomed pot or deep skillet to 350°F (175°C), testing the temperature with a thermometer or by dropping a small piece of dough into the oil—it should sizzle immediately and float.

Carefully place one flattened mahamri into the hot oil and fry for 1-2 minutes until golden brown on the first side.

Flip the mahamri and fry the other side for another 1-2 minutes until evenly golden brown and crispy.

Remove the fried mahamri using a slotted spoon and drain on a plate lined with paper towels.

Repeat the frying process with the remaining dough portions and serve the mahamri warm, optionally with honey or sugar for dipping.