Easy and Soft Kenyan Mandazi Recipe
User Reviews
5
Easy and Soft Kenyan Mandazi Recipe
Description
The Easy and Soft Kenyan Mandazi Recipe relies on a dough made with self-raising flour, sugar, lemon zest, and optional cardamom to provide a subtly sweet and fragrant base. Kneading and resting the dough ensures a tender texture. The dough is rolled into circles, cut into triangles, and deep-fried at a controlled temperature until golden brown on both sides. This technique produces mandazi with a soft interior and crisp edges. Traditionally enjoyed with chai or coffee, mandazi can also be eaten plain as a snack.
The balance of sugar and zest adds light sweetness and freshness, while cardamom gives a subtle depth when included. Proper oil temperature and frying in batches prevent sogginess and ensure even cooking. Once fried, mandazi are drained on paper towels to keep them from becoming greasy.
Mandazi can be stored in paper bags for a couple of days, preserving their texture. Leftovers can also be frozen and reheated with attention to avoid chewiness. Dough can be made ahead and refrigerated or frozen for convenience. The recipe includes practical advice on oil temperature and dough softness to achieve the right texture.
Ingredients
- 3 cups self-raising flour (plus more to dust)
- ¾ cup sugar
- lemon grated rind or zest
- ½ teaspoon cardamom optional, iliki
- ¼ teaspoon salt
- 1½ cup water use more or less, until you obtain a firm dough, warm
- cooking oil for frying
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.
Notes
- Check oil temperature with a thermometer or by dropping a small dough piece; bubbling indicates readiness.
- Softening the dough with a small amount of oil and resting it improves texture.
- Fry in batches to maintain consistent oil temperature and crispness.
- Use enough oil to fully submerge mandazi and avoid sogginess.
- Store leftovers in airtight containers or paper bags for 2-3 days to keep them fresh.
- Mandazi freeze well; thaw in the fridge overnight and reheat carefully to avoid chewiness.
- Dough can be kept in the fridge for up to 3 days or frozen for up to a year before frying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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