Growing up we all loved eating mandazi/mahamri. Back then Sunday lunch was an after church family affair and I always looked forward to chapatis for lunch, mandazis at four and chapatis again for dinner!!  LOL

Currently I don’t make so of mandazis but I decided to try making them. Off I went bought some mandazi flour.

BTW I love that the flour manufacturer EXE normally has some instructions at the back of the flour for guidance in case it’s your first try.

For my recipe though I used some very simple ingredients which are quite available in our kitchen i.e. mandazi flour, brown sugar, milk, butter & baking powder  but added elevated it with some desiccated coconut, lemon zest cinnamon & nutmeg.

I got to tell you the result was some bomb crunchy mandazi’s.

I began by assembling the ingredients, mixed all the dry ingredients in one bowl, warmed the milk & butter to room temperature and poured it to dry ingredients and started kneading the dough for about 2-3 minutes.  Thereafter I covered it with some wrapping paper which I had perforated and let it sit at room temperature for 20 minutes. I rolled it (just like chapatis but a bit thicker) before dividing it into different pieces which I set aside as the oil was heating up. Make sure the oil is not too hot as it will burn the mandazi’s before they are cooked through and nobody wants that.

Once dropped into the oil they will rise to the surface of the oil and brown, ensure you roll them in order for both sides to cook through. I make sure that I remove them from the oil once they are at a medium brown.

These were served with some African tea but black tea/coffee can do as well.



2 cups of mandazi flour

1/4 cup sugar

1 teaspoon nutmeg & cinnamon

1 tablespoon Lemon zest

2 tablespoons desiccated coconut

1 tablespoon butter

1 tablespoon baking powder

3/4 cup milk (or as appropriate to achieve your desired dough consistency)

Oil to fry in


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