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Home / Types / African / African Appetizers

Easy Mandazi

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Author: Imma Published:2/27/2015Updated:5/24/2021
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Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder.

Easy Mandazi 

If you didn’t know already,  let me tell you something about me. I’m obsessed with Mandazi; hopeless in love with them. I get so excited whenever it is on the menu and it’s 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 concept 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 now it’s a staple in my pantry.

 Easy Mandazi

I have a total of 3 different variety of Mandazi on this blog. The Original Mandazi, the Soft Mini Mandazi and the baked Mandazi.

 Easy Mandazi

This is the super quick version, yeast free, made with self-rising flour or baking powder and is ready in less than no time. Can I get thumbs up? Thank you.

 Easy Mandazi

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.

 

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Easy Mandazi
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Easy Mandazi

Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder.
4.93 from 14 votes
Prep: 20 minutes mins
Cook: 15 minutes mins
Total: 35 minutes mins
African
Servings 4 -5

Ingredients

  • 2 cups all purpose flour plus more
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon teaspoon salt
  •  ¼ -1/3 cup cup sugar
  • 1/2 teaspoon crushed cardamom spice
  • 1/2 teaspoon grated nutmeg or cinnamon
  • 2-3 Tablespoons grated coconut or coconut flakes
  • 1 large egg
  • 3 tablespoons melted butter
  • 1/2 cup evaporated milk /coconut milk
  • warm water as needed
  • Powdered sugar or cinnamon sugar to sprinkle
  •  Caramel sauce
  • Vegetable oil for deep-frying

Instructions

  • In a large bowl combine all the dry ingredients, flour, sugar, baking powder, salt, sugar, cardamom spice and nutmeg. Whisk together
  • 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.
  • Roll out dough in to 1 inch thick. Cut in bite size pieces or triangles like in the picture.
  • 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.
  • Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Serve warm

Nutrition Information:

Calories: 103kcal (5%)| Carbohydrates: 2g (1%)| Protein: 1g (2%)| Fat: 11g (17%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 2g| Trans Fat: 1g| Cholesterol: 43mg (14%)| Sodium: 377mg (16%)| Potassium: 280mg (8%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 293IU (6%)| Vitamin C: 1mg (1%)| Calcium: 118mg (12%)| Iron: 1mg (6%)
Author: Imma
Course: Snack
Cuisine: African
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Comments & Reviews
  1. Daisy chepkemoi says

    Posted on 5/13 at 1:28AM

    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.

    Reply
    • ImmaculateBites says

      Posted on 5/14 at 4:47PM

      Awesome! Thanks for the feedback!!!

      Reply
  2. Emai Walker says

    Posted on 1/6 at 6:39AM

    About how many mandazi’s does the dough make?

    Reply
    • ImmaculateBites says

      Posted on 1/6 at 5:00PM

      It makes about 30 or more depending on the size.

      Reply
  3. mable says

    Posted on 12/19 at 5:57AM

    4 stars
    started on my new experience and this my best page ever..

    Reply
  4. Nassanga mayi says

    Posted on 12/4 at 6:34AM

    so nice i tried it keep updating us with more.

    Reply
    • ImmaculateBites says

      Posted on 12/5 at 5:09AM

      Awesome! Will do! Don’t forget to subscribe . So you get the recipes as soon as it’s posted.

      Reply
  5. Mark says

    Posted on 7/31 at 1:27PM

    5 stars
    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.

    Reply
    • ImmaculateBites says

      Posted on 8/2 at 11:54AM

      My Pleasure! Thanks for taking the time to share your thoughts with us.

      Reply
      • Kelvin says

        Posted on 6/27 at 12:28AM

        it really works.soon i will be opening my hotel

  6. Jude says

    Posted on 6/19 at 6:57AM

    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??

    Reply
    • ImmaculateBites says

      Posted on 6/20 at 5:59AM

      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.

      Reply
  7. Lucy says

    Posted on 3/15 at 7:08AM

    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

    Reply
    • ImmaculateBites says

      Posted on 3/15 at 5:49PM

      Did you use this recipe? Because this does not get too tough. You might want to trying adding more butter.

      Reply
  8. Katie says

    Posted on 2/15 at 9:48AM

    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

    Reply
    • ImmaculateBites says

      Posted on 2/16 at 9:56AM

      Totally Agree Katie. They truly are addictive. Happy Cooking!!!

      Reply
  9. mck says

    Posted on 3/25 at 12:47AM

    hey immy. why do my mandazi make small puffy holes after frying

    Reply
    • ImmaculateBites says

      Posted on 3/26 at 8:51PM

      It happens sometimes when you leave them too long before frying, especially with the yeast version.

      Reply
  10. Philo says

    Posted on 3/1 at 12:38PM

    5 stars
    Grew up eating mandazis for breakfast. I’ve been craving some lately and I’m going to make some. Thanks Imma…

    Reply
  11. ChiO says

    Posted on 2/28 at 7:36PM

    This looks lovely. The sauce looks delic! what is it?

    Reply
  12. Lynn | The Road to Honey says

    Posted on 2/28 at 10:00AM

    These look so tasty…and dipped in that caramel sauce…oh my goodness.

    Reply
    • ImmaculateBites says

      Posted on 2/28 at 10:32AM

      Hi Lynn! they are quite addictive!!!

      Reply
  13. 9jafoodie says

    Posted on 2/28 at 6:23AM

    5 stars
    WOW!! They look amazing.. absolutely delicious. Do you think I can use wheat flour? I want to make some today!!

    Reply
    • ImmaculateBites says

      Posted on 2/28 at 10:32AM

      Hi Ronke! I don’t see why not.Let me know how it works for you

      Reply
  14. Nagi@RecipeTin Eats says

    Posted on 2/27 at 11:29AM

    5 stars
    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! 🙂

    Reply
    • ImmaculateBites says

      Posted on 2/27 at 12:19PM

      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.

      Reply
  15. Karen Peters says

    Posted on 2/27 at 8:22AM

    5 stars
    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

    Reply
    • ImmaculateBites says

      Posted on 2/27 at 9:15AM

      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.

      Reply
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