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Easy Mandazi

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Author: Imma
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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.

 

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
Cook: 15 minutes
Total: 35 minutes
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. Priscilla says

    Awesome and easy recipe! I left out the spices coz I’m not a fan and used buttermilk instead of coconut milk and they turned out awesome! Thanks for a great recipe

    Reply

  8. Robin says

    Can I use ground cardamom instead of crushed? All new to me but my friend made these and now I want to try. Thank you 🙂

    Reply

  10. Ann says

    5 stars
    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

    Reply

  11. Jessica says

    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.

    Reply

      • imma africanbites says

        Hi. My apologies. I seemed to have overlooked this one. Yes, you can replace all-purpose flour with self-rising and just omit the baking powder and cut back on the salt, depending on preference. Hope this helps.

  12. Mayumi says

    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.

    Reply

      • Shyla Samson says

        5 stars
        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!

      • ImmaculateBites says

        Thanks Shyla, I have updated recipe to make it clearer.The 1/2 cup water is use as needed.

  14. Kerubo says

    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.

    Reply