Make delicious, soft, lemon-flavored East African (Kenyan) mandazi without milk, yeast, or eggs! This easy recipe, which only uses a handful of ingredients, will definitely blow you away! Serve your mandazi with a hot cup of Tangawizi Chai for a complete breakfast, snack, or brunch experience!
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I have been sharing Kenyan and East African recipes here for a while, and I couldn't be happier! Just getting started? I suggest then that you definitely check out my Nyama Choma, Kachumbari, and Pilau Rice recipes!
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why you will love this recipe!
- delicious and easy to make- not only are these mandazi with lemon tasty, they are also very easy to make!
- convenient - this recipe uses self-raising flour, making it convenient as you do not have to measure out any baking powder or yeast.
- simple - made with no yeast, milk or eggs, this is a simple recipe that you can make regularly!
- great for batch cooking - feel free to double the ingredients in this recipe for one kilo of flour, triple for 1.5kg, quadruple for 2kg of flour and so forth! This is great as you can still make a big batch for a bigger crowd or to eat later!
what is mandazi?
For those who do not know, mandazi refers to a type of deep-fried dough, that is popular in the East African countries of Kenya, Uganda, Tanzania, and Somalia. It is normally served for breakfast with sweetened tea or enjoyed as it is, as a snack or dessert.
ingredients for making mandazi
This is a simple summary, a printable recipe card with the full measurements has been provided at the bottom of this page. Here are the ingredients you will require to make eggless mandazi:-
- self-raising flour (plus more to dust) - use three cups of all-purpose flour combined with one and a half teaspoons of baking powder, if you do not have self-raising flour.
- granulated sugar - you can also use a sugar-free sweetener, such as erythritol. Just bear in mind that it does not react with flour in a similar manner as regular sugar, and may make your mandazi hard.
- grated rind of one lemon.
- cardamom (iliki) (optional).
- some salt - this helps balance out the sweetness, so the mandazi do not end up too sweet.
- some warm water - seeing that this mandazi recipe is without coconut milk or regular dairy milk for that matter, you will also require some water to make the dough.
- cooking oil - to fry. I recommend using oils neutral in taste and with a high smoking point such as sunflower, cotton seed and canola oil.
how to make soft mandazi
Here is how to make eggless, delicious, and soft mandazi without milk:-
- make the dough: in a bowl, sift the self-raising flour, sugar, cardamom, and salt. Add the grated lemon zest then make a well in the center to add the warm water into. Add the water a little at a time and use your hands to knead until all the ingredients come together, and the dough is smooth, taking care not to overwork the dough. Cover the bowl with saran wrap (cling film), or a slightly damp kitchen cloth and place it in a warm place in your kitchen, to rest for at least 20 minutes (overnight if you can).
- roll out the dough: Once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop. Divide the dough into 4 portions, and roll each portion between the palms of your hands to form a ball. Roll out each portion of dough to a circle, about 20cm in diameter and ¼-inch (6mm) thick. Cut into 8 triangles.
- fry: heat the oil in a large pot to 350°F (180°C) and fry each mandazi for 3-5 minutes on each side, or until golden brown. Transfer them to a kitchen or paper towel-lined bowl to drain. Serve these fluffy East African mandazis with a cup of chai, coffee or simply enjoy them as they are! You can also keep them in paper bags for later.
useful tips
- always test the temperature of the oil before frying using a simple kitchen thermometer. Don't own one? Simply drop a small piece of dough or stick the bottom of a wooden spoon in the oil. You know it is ready to use if bubbles form around the wood and it floats up or if the small test-dough rises up.
- add a few tablespoons of oil to the dough when kneading, to make the dough softer.
- work in batches when frying and try not to overcrowd. Adding too many pieces lowers the temperature of the oil making the mandazi fry up flat.
- making sure the oil is at the right temperature is key. Have it too hot and they will burn easily on the outside. If it is too cool the mandazis will take longer to cook, meaning they soak up too much oil.
- do not be tempted to use too little oil! It should be just enough for them to sink in, in the first few seconds of frying. Contrary to what you may think, using too little oil will only make them soggy and hard!
variations
- enrich it with some protein by adding two beaten eggs. These also give the mandazi a cake-like taste.
- use lukewarm milk in place of water, for a richer taste.
- feel free to add a few tablespoons of yogurt (mala) to the dough. This helps make the dough fluffier and the mandazis softer.
serving and storage instructions
- Mandazi tastes the best when served fresh. Serve them with a hot cup of coffee or tea, or enjoy them as they are.
- Store any leftovers in airtight containers or a paper bag for 2-3 days on the countertop of your kitchen, as they tend to get hard with time. Do not keep them in a plastic bag as they tend to sweat, especially when hot, which also makes them soggy.
- It is okay to make your dough ahead of time. You can keep the dough in the fridge for up to 3 days, and in the freezer for up to a year to fry later. Just make sure to bring the dough to room temperature before frying.
frequently asked questions
There are a few reasons why mandazis become hard:
1. Overmixing the dough - mixing over an extended period of time results in extra gluten development, which then results in a gummy, chewy or hard dough.
2. Frying at a too low temperature - the temperature should lie between 350°F (176°C) and 360°F (182°C). Frying at a too low temperature will make the crust hard and the mandazi greasy.
3. Using cold water or not using enough water when kneading - make sure to use enough water when kneading, to ensure that the dough stays pliable. You should also use warm water.
4. Not storing properly - finally, not storing the cooked mandazi properly will make them hard. You should always store them while still warm (not hot) in an airtight container or paper bag.
While beignets and mandazi are very similar, they are not the same thing. They have the major similarity in that both are made from cut-out pastry, which is then deep-fried. Beignets are normally made using rich ingredients such as evaporated milk and butter. The fried dough is then dusted with powdered sugar. Mandazi, on the other hand, uses very basic ingredients namely flour, sugar, yeast or baking powder, and warm water. These ingredients are then combined into a dough, deep-fried, then served as it is, without dusting with powdered sugar.
more East African recipes for you to try
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📖 Recipe
Easy and Soft Kenyan Mandazi Recipe
Equipment
Ingredients
- 3 cups self-raising flour (plus more to dust)
- ¾ cup sugar
- grated lemon rind or zest
- ½ teaspoon cardamom (iliki) (optional)
- ¼ teaspoon salt
- 1½ cup warm water (use more or less, until you obtain a firm dough)
- oil for frying
Instructions
- In a bowl, sift the self-raising flour, sugar, cardamom, and salt. Add the grated lemon zest then make a well in the center to add the warm water into. Add the water a little at a time and use your hands to knead until all the ingredients come together, and the dough is smooth, taking care not to overwork it.3 cups self-raising flour, ¾ cup sugar, grated lemon rind or zest, ½ teaspoon cardamom (iliki), ¼ teaspoon salt, 1½ cup warm water
- Cover the bowl with saran wrap (cling film), or a slightly damp kitchen cloth and place it in a warm place in your kitchen, to rest for at least 20 minutes.
- Once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop. Divide the dough into 4 portions, and roll each portion between the palms of your hands to form a ball. Roll out each ball of dough to a circle, about 20cm in diameter and ¼-inch (6ml) thick. Cut into 8 triangles.
- Heat the oil in a large pot to 350°F (180°C) and fry each mandazi for 3-5 minutes on each side, or until golden brown. Transfer them to a kitchen or paper towel-lined bowl to drain. Serve your Kenyan mandazi with a cup of chai, coffee or simply enjoy them as they are! You can also store them in paper bags for later.oil for frying
Notes
- enrich it with some protein by adding two beaten eggs. These also give the mandazi a cake-like taste.
- use lukewarm milk in place of water, for a richer taste.
- feel free to add a few tablespoons of yogurt (mala) to the dough. This helps make the dough fluffier and the mandazis softer.
Lydia
Now cooking this..
Kate Hahnel
Great, let me know how they turn out!!
Lisa
I never had this before but that will change as I am going to mnake these this week! looks so yummy!
Kate Hahnel
Thank you!
Tara
These Mandazi look absolutely amazing! I love the flavor from the addition of the lemon and cardamom.
Kate Hahnel
me too, this gives the perfect flavor combination!
Nathan
I've not had mandazi before, but you had me at deep fried dough! Can't wait to give these a try, I love anything with cardamom!
Kate Hahnel
I love cardamom too! It is honestly one of the best spices out there, for baked or fried treats such as mandazi!
Holley
These look and sound delicious! I love anything lemon, so this will be a great recipe to try!
Kate Hahnel
That's wonderful! The lemon really brings in a fresh note. Let me know if you have any questions.
Dannii
I have never heard of these before, but they sound amazing. I have all the ingredients now, so I am going to try them straight away.
Kate Hahnel
They are basically a simplified version of beignets, without evaporated milk or powdered sugar. I hope you get to try!