Recipes · Kenyan · Bakery

Mandazi (African Fried Dough)

One serving has 255 kcal and 4 g protein, and at least a fifth of a woman's daily need of thiamin (27%) and selenium (23%). Ready in 35 minutes.

• Preparation: 20 min
• Cooking: 15 min
• Makes: 1 serving (70.2 g)
• Difficulty: Easy
• Diets: Vegetarian, Halal, Kosher, Hindu Vegetarian
• Contains: dairy, gluten

Ingredients

• 37.5 g Wheat flour, white, all-purpose, enriched, bleached
• 7.5 g Sugar, white, granulated or lump
• 12.5 g Water, tap
• 5 g Butter, NFS
• 0.8 g Leavening agents, baking powder, double-acting, straight phosphate
• 0.3 g Spices, cardamom
• 5 g Vegetable oil, NFS
• 1.3 g Sugars, powdered
• 0.3 g Salt, table

Method

1. Prepare the Dough In a large mixing bowl, combine the flour, sugar, baking powder, salt, and ground cardamom (if using). Add the softened butter or margarine and rub it into the flour mixture until it resembles coarse crumbs. Gradually pour in the coconut milk or water while mixing with your hands or a wooden spoon. Knead the dough until it forms a smooth, soft ball that doesn’t stick to your hands.
2. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15-20 minutes. This allows the gluten to relax, making it easier to roll out.
3. Lightly flour your work surface and rolling pin. Roll out the dough into a round disc, about 1 cm thick. Use a knife or pizza cutter to divide the dough into triangles, squares, or the desired shape.
4. Pour the vegetable oil into a deep frying pan or pot and heat it over medium heat until it reaches 180°C (350°F). Test the oil by dropping a small piece of dough into it; if it sizzles and rises to the surface, the oil is ready.
5. Gently slide the cut dough pieces into the hot oil. Fry in batches to avoid overcrowding the pan. Cook each side for 1-2 minutes or until golden brown. Use a slotted spoon to turn them for even cooking.
6. Remove the fried mandazi with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
7. Once slightly cooled, sprinkle the mandazi with powdered sugar for extra sweetness and presentation.
8. Serve the mandazi warm for breakfast or as a snack. Pair them with tea, coffee, or fresh juice for an authentic experience.
9. Chef's Tips Dough Consistency: Add the liquid gradually to avoid making the dough too sticky. If it’s too wet, sprinkle a bit more flour. Oil Temperature: Maintain medium heat while frying to ensure the mandazi cook evenly without burning. Flavor Variations: Add a splash of vanilla extract or grated coconut to the dough for extra flavor. Freezing: You can freeze the dough after shaping or the cooked mandazi for up to 1 month. Thaw and reheat before serving.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.09 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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