Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder.
If do not know already. Let me tell you something about me. Am obsessed with Mandazi, hopeless in love with them. I get so excited whenever it is on the menu and it is not very often, for obvious reasons. It is not figure friendly. But when I do have it I make sure I indulge. I go overboard, I make them for breakfast, snack on them during the day and then have them for dessert. I tell myself, if I were to die today – I would die happy.
One of the things that excites me about these Mandazi is the custom of adding freshly grated coconut, cardamom and nutmeg spice into the dough. A concept alien to me but one I have come to love. I did not care much for cardamom seeds until I started making mandazi’s and then it is now a staple in my pantry.
I have a total of 3 different variety of Mandazi on this blog. The Original Mandazi, the Soft Mini Mandazi and the baked Mandazi.
This is the super quick version, yeast free, made with self rising flour or baking powder and ready in less than no time. Can I get thumbs up? Thank you.
Now, I need for you to make it. Start with this and then try the rest. If you want to take it over the top. Serve it with caramel sauce.
Enjoy.
- 2 1/2 teaspoon baking powder
- ¼ -1/3 cup cup sugar
- 1/2 teaspoon teaspoon salt
- 2 cups all purpose flour plus more
- 2-3 Tablespoons grated coconut or coconut flakes
- 1/2 teaspoon crushed cardamom spice
- 1/2 teaspoon grated nutmeg or cinnamon
- 1/2 cup evaporated milk /coconut milk
- 1 large egg
- 3 tablespoons melted butter
- warm water as needed
- Powdered sugar or cinnamon sugar to sprinkle
- Caramel sauce
- Vegetable oil for deep-frying
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In a large bowl combine all the dry ingredients, flour, sugar, baking salt, sugar, cardamom spice and nutmeg. Whisk together
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Gently add all the liquid ingredients, eggs, butter and milk. Combine until mixture comes together and dough is smooth. If it is too sticky add a little bit of flour. If too hard add a little bit of water. Dough should not be too sticky, when touched, err on the side of less flour than more flour.
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Roll out dough in to 1 inch thick. Cut in bite size pieces or triangles like in the picture.
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In a large sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 350 degrees.
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Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Serve warm
made this tonight with my 8yr old son..and could not have been easier.love the mandazi.perfect recipe even for basic cooks like me. Asante sana
The recipe reads all purpose flour but can I replace that with the self rising flour? I wasn’t sure about that. Also if I use self rising flour is the baking powder still needed? I wasn’t sure.
Hello Imma. The mandazi came out perfectly. Once my family took the first bite they couldn’t get enough. I used a little less baking powder though and it worked. I’m definitely recommending this recipe to all my friends. Thanks a lot.
Hello Imma. Thanks for the recipe. I’m about to try it. I shall let you know how it goes.
Hello Mayumi! Can’t wait .
Hi Imma!
I love your recipes! I made your mandazi yesterday and we loved it. I have one question on the recipe however: I see the need for 1/2 cup of warm water but dont see when or how that should be used in the recipe on the instructions part. Can you let me know when and how I should be using the 1/2 cup of warm water? Thank you! I love the recipe and want to do it right!
Thanks Shyla, I have updated recipe to make it clearer.The 1/2 cup water is use as needed.
Way over in the Australian Outback, I was just longing to make tasty manadzi, having not made them for a long time. I hopped onto the internet, hoping for just the right recipe n Lo, n behold, I handed on your website.
How grateful I am for your exquisite little tasties, easily made n vey entertaining for all who put their hands forward to catch a piece.
What is Christmas without mandazi…!!!
God bless you.
Happy
Wishing you all the best of 2018 ! So glad to hear it worked out well for you.
Is it better to use unsweetened coconut or sweetened? Thanks
Either works! I’ll go with sweetened unless you are using freshly grated coconut.
Such a nice aroma even though never was there. Keep on i would also like to join you some day.Thanks for your good recipe.
Awesome! Thanks for the feedback!!!
About how many mandazi’s does the dough make?
It makes about 30 or more depending on the size.
started on my new experience and this my best page ever..
so nice i tried it keep updating us with more.
Awesome! Will do! Don’t forget to subscribe . So you get the recipes as soon as it’s posted.
I found this after looking for Jamaican beef patties, I took parts of each of the 4 mandazi recipes on this site. I Baked these, used coconut milk, and equal parts nutmeg and cinnamon (1/4t each), as I like both. I will try these again with yeast since we like yeast sweets a lot. I never deep fry, so I might brown the outside in a pan, like a pancake, then finish them in the oven, if needed. I think the spices could also be increased, but I usually like things with extra seasoning. They are great with homemade caramel sauce. Thank you very much.
My Pleasure! Thanks for taking the time to share your thoughts with us.
My son wants to make these for a school project…I was born in Mombasa. Can he make them the night before as we ‘ve got no time in the mornings??
No I wouldn’t recommend it.It would be a little too tough. This is my recommendation; Make it 2-3 days before . Freeze then fry in the morning. Hope this helps.
hey Imma. why do my mandazi harden. Have tried severally but the result is not appealing as every time they become so hard to bite.
thanks
Did you use this recipe? Because this does not get too tough. You might want to trying adding more butter.
This is the best recipe- I used to live in Tanzania and every weekend would walk into town to the same lady who sold these on the side of the road- can’t wait to try these in my own kitchen now! Thanks so much for sharing the joy
Totally Agree Katie. They truly are addictive. Happy Cooking!!!
hey immy. why do my mandazi make small puffy holes after frying
It happens sometimes when you leave them too long before frying, especially with the yeast version.
Grew up eating mandazis for breakfast. I’ve been craving some lately and I’m going to make some. Thanks Imma…
This looks lovely. The sauce looks delic! what is it?
These look so tasty…and dipped in that caramel sauce…oh my goodness.
Hi Lynn! they are quite addictive!!!
WOW!! They look amazing.. absolutely delicious. Do you think I can use wheat flour? I want to make some today!!
Hi Ronke! I don’t see why not.Let me know how it works for you
Imma! These look fantastic! I am very fussy about what I deep fry because I find it a hassle but these….THESE are worth it! Are they like beignets in that they are hollow inside? Ooh, I love the flavours in this, with the cardamon and coconut! 🙂
Nagi, Duh! I should have taken a picture of the soft interior . But was in such a hurry(to eat them) that I COMPLETELY forgot. The ones with yeast are hollow inside these are airy and somewhat of a cake doughnut. They really are flavorful.
Bless Immaculate,
This post is divine intervention! I just finished trying, for the tenth time, to make my own puff puff and mandazi. I have been trying to make these pastries since August 2014 and each time, they come out fully saturated with oil to the point that they are inedible. My oil temp is 350 degrees farenheit. Please, what do you think I’m doing wrong?
Beautiful Regards,
Karen
Hi karen, Oh my! What recipe are you using? Here are few suggestions.
– Double check your temp, maybe bump it up a little
– Do not over crowd the mandazi.
I would say it is definitely the ingredients. We need to make sure you finally make these AMAZING treats. Get back to me with any questions.