4-Ingredient Whole Wheat or Atta Mandazi: A Fluffy, Healthy Treat
Indulge in guilt-free deliciousness with our easy-to-make 4-ingredient whole wheat or atta mandazi recipe. These fluffy, flavorful treats are perfect for breakfast, snacks, or dessert. Packed with whole grains and minimal ingredients, these Kenyan mandazis are a healthier twist on a classic favorite. Try them today and savor every bite!
Equipment
- 1 Mixing Bowl
- 1 Deep frying pan
- 1 Rolling Pin
- 1 Slotted Spoon
- 1 knife, scraper, or pizza cutter
- 1 Kitchen towel
Ingredients
- 2 cups Atta or whole wheat flour
- 2 tsps baking powder
- 3 to 4 tbsps sugar (Or as preferred)
- 2 tbsps cooking oil plus for deep frying
Instructions
- In a large bowl, evenly whisk together the whole wheat or Atta flour, baking powder, and sugar. Make a well in the center of the dry ingredients and add the 2 tablespoons of oil.Gradually pour the water into the dry ingredients, mixing until a soft sticky dough forms. I will use slightly less than a cup of room-temperature water as I mentioned earlier.
- Next, knead the Dough. Turn the dough onto a lightly floured surface and knead for about 7 to 10 minutes, or until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, resulting in softer mandazi. Often, if I have time in the evening, I work on my dough the night before. I then let it rest overnight and fry it the next day. This is another way to work with the dough. It will have relaxed so well in the morning.
- Knead the dough for a minute and form a round ball. Divide the dough into 4 portions. Roll each portion between your palms to form it into a ball.Using a rolling pin, roll each ball out into a round shape of about a centimeter in thickness.Use a knife, scraper, (as I'm doing) or a pizza cutter to cut the rolled-out dough into 4 quarters or pieces. You can also cut it into desired shapes, like squares, rectangles, triangles, or diamonds.
- Heat oil in a deep-frying pan or pot over medium to high heat. Once the oil is hot, not smoking hot, begin to fry the mandazi. *If the oil is too hot, your mandazi pieces will burn before they cook through. If the cooking oil is too warm, the mandazi pieces tend to absorb some of the oil. When they are too oily, you will not enjoy your mandazi.I usually know my oil is 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 browned to a pleasant golden color on both sides, I will know we’re good to go with beginning to fry the rest.With a 10 to 11-inch pan, I fry the mandazi in two batches. Depending on the size of your pan though, if the pan 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 them in the pan will slow the frying process. They can even harden somewhat. They’ll also absorb some oil in the process. Allow at least a centimeter between the pieces as you fry.
- Gently slide the mandazi in the cooking oil, so the oil doesn’t splash and burn someone.As they slide into the oil, they’ll float to the surface. Once you’ve added all the pieces you need to add to the pan, immediately turn them over. This is to ensure that most of the mandazis do not form big air spaces on the interior of the mandazi unless you don’t mind the air spaces.
- Fry until golden brown on both sides.Remove the fried mandazi from the oil and transfer them to a suitable tray or container lined with paper towels to absorb excess oil. Fry the remaining raw mandazi pieces the same way.
- Serve the warm mandazi with your favorite dipping sauce or beverage. We love ours with chai.
Notes
Tips for Perfect Mandazi:
Water Temperature:
I work with room-temperature water. This gives me great results.Kneading:
Proper kneading is crucial for achieving soft and fluffy mandazi.Resting Time:
Don't skip the resting period. It makes a world of difference for mandazi. The resting time allows the gluten to relax, resulting in a better texture. If I can let the mandazi rest overnight, or a whole day, the better the result. If you don't have a lot of time, a minimum of 20 minutes is good.• Oil Temperature:
The oil should be hot enough to fry the mandazi quickly, but not too hot to burn them. The oil shouldn't be warm. The mandazi will absorb some of the oil resulting in mandazis that are too oily.Don't Overcrowd the Pan:
Fry the mandazi in batches to avoid overcrowding the pan, which can lower the oil temperature and affect the mandazi's texture. The mandazi can absorb some of the oil in the process, resulting in mandazis that are oily.Conclusion
Making delicious and healthy mandazi at home is easier than you think. With just 4 simple ingredients, you can enjoy this beloved Swahili treat without compromising on taste or nutrition. So, gather your family and friends, and indulge in the delightful flavors of homemade whole wheat or Atta mandazi.Enhance your hospitality for the glory of God.