About Mandazi

Mandazi is a delicacy that is believed to have originated on the Swahili coast.

It is a favorite in my country. You will not fail to see it served during major events in most homes.

Mandazi also happens to be the preferred choice for breakfasts and teatimes, especially when one has guests around.

Is Making Soft Mandazi with just 4 Ingredients Possible?

Definitely!

Making very soft tasty delightful Mandazi is a skill that can elude some. This is made worse when you are not adding any egg or milk to your Mandazi recipe.

However, making soft mandazi is not hard or complicated. I’m going to show you how to make soft mandazi in today’s recipe.

Making Mandazi for the Beginner

Even for the newbie or beginner, you will be surprised at how easy the process is of making soft delicious mandazi with just 4 ingredients.

Simply follow the procedure as I’ve explained it. You won’t be disappointed. I’ve had lots of positive feedback on this one!

A Budget-friendly Mandazi Recipe

In these hard economic times, you and I want to be able to make Mandazi with the least number of ingredients and yet achieve the same soft delicious texture.

I came up with this recipe when I wanted to work with what I had in my pantry at the time.

I was so amazed at the result after using just four ingredients listed in the recipe that I decided to share with others this particular recipe.

So, if you have just flour, sugar, baking powder, and salad oil, you will make very soft Mandazi that you and others will enjoy.

I know this for sure because I have made them, others have made them when I shared the recipe on Youtube here, and again, most have responded with positive feedback to let me know the recipe was wonderful.

Without Further ado, let’s dive into the simple “how to” of the recipe.

Easiest 4 Ingredient Mandazi| Kenyan Mandazi Recipe on a Budget

Clara Karushi

This is an easy-to-make 4 Ingredient Mandazi recipe that is very budget-friendly as well. Accompanying this recipe is a very easy-to-follow video tutorial with very clear instructions of how to make these mandazis. In case you'd like to watch the video, you will find it at the end of this recipe.

Let's get started making our delicious mandazis!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 1

Course Breakfast

Cuisine African, kenyan

Servings 8

Equipment

1 Deep frying pan
1 Slotted Spoon
1 Rolling Pin
1 Mixing Bowl
1 Kitchen towel

Ingredients

2 Cups All-purpose Flour and a little extra for dusting working surface
3 to 4 Tablespoons Sugar
2 Teaspoons Baking Powder
2 Tablespoons Cooking Oil
Cooking Oil for Deep Frying

Instructions

Step One
In a suitable bowl, begin by combining all the dry ingredients until evenly mixed.
Make a well in the center of these ingredients and pour in two tablespoons of salad oil.
Evenly mix the salad oil into the dry ingredients using your wooden spoon.
Step Two
Begin adding cold water, (I use room temperature) a little at a time, kneading each time, until you get to the consistency of a soft sticky dough. A soft dough is key to ensuring your mandazi will be soft.
Now knead until all the ingredients are well mixed and incorporated.
*I didn't give the exact measurement of the water you'll need to use because different brands of flour will often hydrate with varying amounts of water. Depending on the brand of flour you have, only ensure to add the water a little at a time until you have a very soft sticky dough.
Step Three
Cover the dough with a clean kitchen towel, transfer it to a place in your kitchen where your dough will not be disturbed, and allow it to rest for 30 minutes to 1 hour.
Step Four
Once the dough has had time to relax and rest, it will usually be very soft and smooth as you handle it. Transfer it to a floured surface and knead for about 5 minutes.
Next, roll it out on your floured surface to a thickness of about 1cm.
Cut into preferred mandazi shapes with a bread knife. Alternatively, you could use a cookie cutter or a suitable cup shape to form desired shapes.
The other method I used in the video below is one I like to use because you’ll not have leftover pieces that need to be combined and shaped again.
I divide the dough into 4 equal pieces. I then roll out each piece, one at a time, into a round shape that’s about 1 cm thick.
I proceed to cut each piece vertically and horizontally into 4 equal pieces. I will then have a total of 16 mandazi pieces.This way, no extra pieces are left to keep working on to form shapes.
Step Five
Meanwhile, add your cooking oil in a suitable deep frying pan. The oil should be slightly less than half the pan.
Place on your stove and let the oil get hot, not smoking hot. When the oil is too hot, your mandazi pieces will burn before they get to cook on the inside. When the salad oil is too warm, the mandazi pieces will tend to absorb some of the salad oil. When they are too oily, you will not enjoy your mandazi.
I will usually know my salad oil is just hot enough by frying one of the mandazi pieces first. (You can cut a small piece of mandazi from a bigger piece and fry it first. Once it has nicely browned to a nice golden color on both sides, I will know we’re good to go with beginning to fry the rest.)
Step Six
With my 11-inch pan, I fried the mandazi in two batches. Depending on the size of your pan, if it is smaller, or your mandazi pieces are more than 16, you may fry in more batches. You will only need to ensure the mandazi are not crowded in the pan. Crowding the mandazi in the pan will make them fry slowly, hence hardening somewhat, or absorbing some oil in the process. Allow at least a centimeter between the pieces as you fry.
Gently slide in the mandazi from the edge, so the oil doesn’t splash and burn someone.
As they slide in and float to the surface, ensure to immediately turn them over once you’ve slid in enough pieces. This is to ensure they do not form big air bubbles on the inside.
Fry until they get to a nice golden color on the underside. Turn them over and fry on that other side until nicely golden.
Step Seven
Once ready, transfer to a suitable tray or bowl lined with paper towels to drain out any extra salad oil.
Fry the remaining pieces as explained above.
Step Eight
Once your mandazi has cooled enjoy with a cup of your favorite beverage. They taste best cooled and still fresh.
They also freeze very well if you want to batch-cook and have them later.
Whenever you need them, ensure to get them out of the freezer the night before. By morning, they'll have defrosted through.
Alternatively, if you have a microwave, a quick defrost function will do the job. Keep checking in case the time set is too much for the mandazi. Or else they'll over-defrost, get hot then dry.
Try this recipe and enjoy your mandazi on a budget.
Enhance your hospitality for the glory of God.

Video

Keyword 4 ingredient mandazi, african food, biblical hospitality, breakfast recipe, east african mandazi, easy breakfast idea, formations of a noble woman recipes, kenyan food,, kenyan mandazi recipe, mahamri recipe with baking powder, mandazi, recipes and hospitality with clara

Easiest 4 Ingredient Mandazi: Kenyan Mandazi Recipe on a Budget