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Easy and Soft Kenyan Mandazi Recipe

Make delicious, soft, lemon-flavored East African (Kenyan) mandazi without milk, yeast, or eggs!

Prep Time
10 mins
Cook Time
10 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
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop.
  3. 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.
  4. 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.
  5. 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

  • 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

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

% 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.