Easy and Soft Kenyan Mandazi Recipe
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5.0
39 reviews
Excellent
Easy and Soft Kenyan Mandazi Recipe
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Make delicious, soft, lemon-flavored East African (Kenyan) mandazi without milk, yeast, or eggs!
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Ingredients
- 3 cups self-raising flour (plus more to dust)
- ¾ cup sugar
- grated lemon rind or zest
- ½ teaspoon cardamom (iliki) (optional)
- ¼ teaspoon salt
- 1½ cup warm water (use more or less, until you obtain a firm dough)
- oil for frying
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Instructions
- In a bowl, sift self-raising flour, sugar, cardamom, and salt. Add grated lemon zest, then create a well in the center for warm water. Gradually add water while kneading until the dough is smooth. Avoid overworking it. Cover the bowl and let it rest in a warm place for at least 20 minutes or overnight.
- Once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop.
- Divide the dough into 4 portions, and roll each portion between the palms of your hands to form a ball. Roll out each ball of dough to a circle, about 20cm in diameter and ¼-inch (6ml) thick. Cut into 8 triangles or as preferred.
- Heat the oil in a large pot to 350°F (180°C) and fry for 3-5 minutes on each side or until golden brown.
- Transfer them to a kitchen or paper towel-lined bowl to drain. Serve your Kenyan mandazi with a cup of chai, coffee or simply enjoy them as they are! You can also store them in paper bags for later.
Equipments used:
Notes
- Storage:
- Check the oil temperature: Use a kitchen thermometer, drop a small piece of dough, or stick the bottom of a wooden spoon in the oil. Bubbles should form around the dough or wood if it's ready.
- Check the oil temperature: Use a kitchen thermometer, drop a small piece of dough, or stick the bottom of a wooden spoon in the oil. Bubbles should form around the dough or wood if it's ready.
- Soften the dough: Add a few tablespoons of oil to the dough while kneading to make it softer. Resting the dough also results in softer chapatis.
- Soften the dough: Add a few tablespoons of oil to the dough while kneading to make it softer. Resting the dough also results in softer chapatis.
- Fry in batches: avoid overcrowding the pan to maintain oil temperature.
- Fry in batches: avoid overcrowding the pan to maintain oil temperature.
- Maintain oil temperature: Too hot and they'll burn; too cool and they'll absorb too much oil.
- Maintain oil temperature: Too hot and they'll burn; too cool and they'll absorb too much oil.
- Use enough oil: Don't skimp on oil; it should cover the mandazis initially to prevent sogginess.
- Use enough oil: Don't skimp on oil; it should cover the mandazis initially to prevent sogginess.
- Store any leftovers in airtight containers or a paper bag for 2-3 days.
- You can freeze them in airtight freezer bags for up to 6 months. To reheat, thaw overnight in the fridge and warm for a few minutes in the oven, microwave or air fryer. They tend to turn chewy upon reheating so bear this in mind when warming them.
- You can keep the dough in the fridge for up to 3 days, and in the freezer for up to a year to fry later.
Nutrition Information
Show Details
Calories
74kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
15mg
(1%)
Potassium
10mg
(0%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 15mg | 1% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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