5 from 39 votes
Easy and Soft Kenyan Mandazi Recipe
Kenyan Mandazi is a fried dough snack made from self-raising flour, sugar, lemon zest, and cardamom. The dough is kneaded until smooth, rested to develop softness, then rolled and cut into triangular shapes before frying. The result is a golden brown, soft, and slightly sweet pastry with hints of citrus and warm spices. Mandazi can be served alongside tea or coffee and stores well in paper bags to maintain texture.
Prep Time
10 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
50 mins
Servings:
40
Calories:
74 kcal
Course:
Dessert, Breakfast, Snacks, Brunch
Cuisine:
African
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 40 Serving
Amount Per Serving
Calories 74
% 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.