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Once the dough is prepared, pour the cooking oil into a deep frying pan. Make sure to pour at least three inches of oil into the pan. Try to use a cooking oil with a high smoke point that is meant to be used in deep frying. Peanut oil, for example, has a high smoke point, while olive and vegetable oil do not. When frying mahamri, it’s essential that the oil is hot enough to properly fry the dough. To test whether or not the oil has heated completely, tear off a small corner of dough from one of the triangles and drop it into the pan. If the dough stays at the bottom of the pan for a couple seconds, then comes to the surface of the oil and starts to puff up, the oil is hot enough for frying. If the scrap of dough immediately rises to the top of the oil after you drop it in the pan and does not change size, you will need to keep heating the oil. Check after another five minutes to see whether the oil is ready. Drop in four dough triangles into the pan, making sure they don’t overlap. Use a spoon to splash oil over the top of the mahamri a few times while they are frying. After you notice that your mahamri are starting to turn golden brown on the bottom, flip them with a spatula. Cook them for a minute on this side until both sides are golden brown. Use a slotted spoon to scoop up the mahamri after they have finished frying. Place them on a large plate lined with paper towels, which will help soak up the excess oil. Repeat the same process of frying for the other sixteen mahamri, frying in batches of four at a time. After they have finished frying, place the mahamri on the platter lined with paper towels. Leave the mahamri to cool for a few minutes, then serve them while warm! Eat them alongside the traditional dish of pigeon peas cooked in coconut milk, or just enjoy them with a steaming mug of coffee or chai!
Pour the oil into a wide, deep frying pan over medium heat. Test the oil. Drop four mahamri into the oil. Flip the mahamri. Remove the mahamri. Fry the other mahamri in batches. Serve while warm.