Qamdi or Mahamri is a triangular sweet fried bread from Somalia. This is similar to doughnut though it varies in the shape also less in sweet.
I was inspired by this recipe where I also made the Fataa’ir Farmaajo from the same author. She writes that in cities across Somalia, qamdi, as well as bur which is the Fry bread, is a common fare served in food stalls and a common street food.
Qamdi is part of the East African Fried Bread family that has similar breads like the Mahamri and Mandazi. These are supposed to have originated from Swahili. It was interesting to note the various spellings adapted by different places like mahamri, mamri, mandazi, maandazi, maandaazi, qamdi (Somalia), khamdi (Somalia), ba khamri (Yemen), Pain Frit Sucré .
Coming to Qamdi, some recipes replace the water in the recipe with milk or coconut milk. Some add powdered milk, and there are recipes that use baking powder instead of yeast. I went with the Eggless recipe the author had shared which used coconut milk.
I was actually elated when I read that in Somalia, qamdi is paired with samosas. Otherwise, you can enjoy it as a snack along with a cup of shaah cadeys (spiced Somali tea with milk). It is not considered a bread as such, the way it is in Kenya and Tanzania, where it is common to use mandazi for scooping up maharage (cooked beans).
Traditionally Qamdi dough was prepared a day ahead for it to rise overnight. However, modern recipes use instant dry yeast which cuts the prep time to 2½ hours. I made half of the original recipe and got about 6 qamdis. I never expected it to be so delicious, even without the samosas stuffed in.
I got this dish quite early in the search and the entire task became simplified as we always struggle with this letter. Getting a real dish with this letter and not resorting to adjectives make it more satisfying.
From what I searched, Qamdi is probably the only possible dish starting with this letter which also is a street food. Furthermore, when you add a dish like a samosa to it, this becomes irresistible.
Finally, in my search my A to Z International Street Foods, Qambi was the natural pick. If you are interested to know the Flatbread for Q, check this post.
In this A to Z International Street Foods:
A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben's Pizza
K for Khachapuri
L for Lángos
M for Mofo Anana
N for Nachos Supreme
O for Okonomiyaki
P for Panelle
Step by Step Pictures for making Qamdi
Qamdi ~ Fried Bread from Somalia
3 cups All Purpose Flour
1/3 cup Sugar
1 tbsp Instant Yeast
1/2 cup Coconut Milk
1/2 cup Water
1/4 tsp Baking Powder
Cooking Oil for deep frying
In the mixing bowl, take all the ingredients except water and mix well.
Then slowly add water and knead to a soft dough. Cover the dough and let it rest in a warm place for 2 hours.
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 of a 1/4 inch thickness. Using a knife, cut each circle into quarters.
After preparing all dough this way, cover and let the qamdi dough proof for 30 minutes.
Heat oil in a Kadai, and when hot, reduce to medium heat.
Drop the qamdi into the oil and as soon as it surfaces, start splashing it with the hot oil to help it to puff up. Turn when the bottom becomes golden brown, about 1 minute. Fry the other side for another minute. Drain onto kitchen towels.
Once you are able to handle it, slit open on one side and stuff with samosas and enjoy!
Recipe
Qamdi ~ Fried Bread from Somalia
Ingredients
- 3 cups All Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Instant Yeast
- 1/2 cup Coconut Milk
- 1/2 cup Water
- 1/4 tsp Baking Powder
- Cooking Oil for deep frying
Instructions
- In the mixing bowl, take all the ingredients except water and mix well.
- Then slowly add water and knead to a soft dough. Cover the dough and let it rest in a warm place for 2 hours.
- 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 of a 1/4 inch thickness. Using a knife, cut each circle into quarters.
- After preparing all dough this way, cover and let the qamdi dough proof for 30 minutes.
- Heat oil in a Kadai, and when hot, reduce to medium heat.
- Drop the qamdi into the oil and as soon as it surfaces, start splashing it with the hot oil to help it to puff up. Turn when the bottom becomes golden brown, about 1 minute. Fry the other side for another minute. Drain onto kitchen towels.
- Once you are able to handle it, slit open on one side and stuff with samosas and enjoy!
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Sandhiya says
Qamdi looks so delicious. What a find from somalia!!! Interesting to know that it's paired with samosa, the combination must be awesome !!!
Priya Suresh says
Qamdi looks absolutely fabulous, wow is it this fried breads are paired with samosas, just wowwing here. Would love to enjoy the burger. Super tempting.
Gayathri Kumar says
This is one amazing treat. The bread it self looks delicious. If samosa is added to it, I can imagine how good it would taste. You are killing me with all these deep fried foods..
Vaishali Sabnani says
I am loving this bread from Somali..it looks and sounds very interesting. stuffing samosa in the bread is a classic Indian combo which I love , this is similar to that perhaps poori and samosa in our style..wow, amazing find Adding some chutneys and onions would make it such a lovely fusion ..oh man, this bread is giving so many ideas.
srividhya says
Delicious... Adding coconut milk must have made it soft and taste awesome. I am big fan of coconut milk and this post made be nostalgic and reminded me the yummy coconut milk murukus from TVL.
Sharmila - The Happie Friends Potpourri Corner says
Love the addition of coconut milk must be rally flavorful.. Wish to try this out soon!!
Harini says
These look fantastic and glad you found an authentic recipe with 'Q'. Very interesting to read about the various versions.
Pavani says
That is such an interesting recipe. Using coconut milk in the dough sounds delicious. Awesome find for the letter Q.
mayurisjikoni says
Enjoying qamdi with samosa...wow that's like a proper treat. Unique find for street food beginning with q. There is a slight difference between mamri and mandazi. Mamri is a very coastal bread made using coconut milk and yeast. Mandazi is more of a bread made using baking powder and common in what we call up country (rest of Kenya).
manjulabharathkumar2016 says
Wow qamdi looks fantastic valli , I remember making these for A-Z mega marathon too, pairing it with samosa is something I have to try yet . You made them so perfect and fantastic pictorials . Information shared in the intro is so wonderfully put ..
Priya Srinivasan says
Wonderful find valli! Must be tasting awesome with samosa! I would love some runny side along with this! Perfect choice!!
cookingwithsapana says
This mildly sweet bread from Somalia sounds quite interesting. I guess we could even stuff it as per our desired stuffing too. I always wonder and admire your efforts and research you put to present your dishes.
Suma Gandlur says
That coconut milk must add a subtle, sweet flavor. I thought these fried breads are eaten dusted with sugar as those Argentinian ones. Imagine my surprise to see that they are stuffed with samosas. 🙂
Sandhya Ramakrishnan says
I absolutely love the use of coconut milk flavor in the dough. It should have added a subtle sweetness and flavor of coconut. A slightly different kind of our Bhaturas. Looks great Valli.
Padmajha PJ says
Coconut milk in an recipe takes it to another level and I am sure it did here too! The bread look like something my kids will love to try.
Simply Tadka says
Addition of coconut milk in dough makes so rich and creamy.. love the bread style of serving.