How To Cook Mandazi With Self Raising Flour?

  • Mix the flour, sugar, baking powder, cardamom, and salt in a sizable bowl. Create a well in the centre and add the egg and coconut milk, stirring with a rubber spatula until the dough comes together.
  • On a floured surface, spread the dough out and knead it until it is smooth. Cut the dough into four pieces. One part of dough is rolled out into a circle that is 6 ml or 1/4 inch thick. Into 8 triangles, cut. Continue by using the remaining dough pieces.
  • In a big pot, heat the oil until it reaches 350°F (180 C).
  • Fry the mandazi in batches for 2 to 3 minutes on each side, or until golden brown. On paper towels, drain. 5. Kenyan coffee or chai should be served as breakfast or a snack.
  • Enjoy!

What Makes Mandazi Hard?

You must have added too much flour if your Mandazi comes out hard. The Mandazi dough should be simple to roll out, soft and flexible, and not hard. When kneading your dough, avoid using too much flour. You will then have Mandazi that is soft on the inside and crispy on the outside.

Can dough for Mandazi be kept overnight?

1. To remove any lumps, sift the flour into a basin and whisk it or beat it with a dry fork. (This process only aerates the flour, making it light and fluffy so that it will absorb the additives more effectively.)

2. Stir together the flour and margarine (at room temperature) to form tiny breadcrumb-like lumps.

3. Make a well in the centre and fill it with the grated lemon zest, sugar, salt, and vanilla extract.

4. After thoroughly mixing with a fork to dissolve the sugar, begin folding the flour into the mixture from the centre as you slowly pour in the warm water.

5. Start kneading the dough with your hands once it has come together somewhat.

6. Sprinkle some additional flour on a clean area, then begin to knead the dough until it is soft and elastic. This will require heavy kneading for at least ten minutes.

7. Allow your dough to rest once it has reached a soft, semi-stretchy state. Put the dough in a bowl that has been lightly oiled with oil to prevent sticking, wrap Clingfilm directly over the dough, and then cover the bowl with a warm, damp towel. For about ten minutes, let it rest.

8. Make four balls out of your dough. Depending on the size mandazis you desire, If you want the big mandazis, divide less.

9. Cover the remaining separated areas, then begin rolling out one of the balls and cutting it into the desired form. Rolling the dough into a circle, I cut it in half lengthwise, then across to make four quarters, and then I cut it into triangles.

10. Deep fry until golden brown on all sides in hot oil.

11. Drain, then warmly serve with icing sugar.

Homes in Kenya, particularly those near the seaside, love to indulge in mahamri.

When combined with beans in coconut sauce or a cup of chai, they make a delicious breakfast.


3.25 cups of white flour

2. One cup of powdered coconut milk

4. A teaspoon of cardamom powder

5. 1 teaspoon quick yeast

8. Deep-frying oil

Take these easy actions:

1. Combine the yeast, 1/4 cup of warm water, a pinch of sugar, and a pinch of plain flour. Let the yeast rise (the addition of sugar and flour helps in the rising process).

2. Form a smooth dough by kneading the flour, sugar, cardamom, coconut powder, warm milk, and yeast mixture.

3. Allow the dough to rest in a warm location, ideally for an entire night or until it has doubled in size (the dough could rise in a few hours if you live in a warm climate).

4. Make 8 balls out of the dough.

5. Cut each ball into quarters after rolling it into a 6-inch circle.

6. Add oil to a deep frying pan that is heated to medium. When you begin frying the dough, the oil should be sufficiently hot.

7. Drop the triangles—three to four—into the heated oil. The dough will rapidly float to the top and puff up if the oil is heated enough.

8. As soon as the Mahamri turns a light brown, turn it.

9. After another minute of cooking on the opposite side, take the food from the deep fryer using a slotted spoon. The donuts ought to be a pale golden brown colour.

How is a Cranchy Mandazi made?

For flavour, you can mix in some grated ginger, grated lemon, or grated orange peel.

All ingredients should be placed in a bigger bowl and mixed by hand.

Put some baking powder on a spotless surface, transfer the dough there, and then use a rolling pin to flatten and smooth it out.

Depending on size, fry till golden brown in not too hot of oil. It will take roughly 6 minutes to prepare Mandazi.

After frying, place a bowel in the mandazi and line it with kitchen towels to absorb any remaining oil.

How are fathers created?


  • Sift together the flour, baking soda, and baking powder.
  • (1) Add sugar and margarine to the mixture; stir well until crumbly.
  • Mix thoroughly after adding water.
  • To ensure softness and crunchiness, knead the dough for about 10 minutes. Then, cover it and chill for 30 minutes.
  • In a frying pan, heat oil.
  • Roll out the dough to a thickness of 1/4 inch.

Is Mandazi cooking profitable?

In Kenya, particularly in Nairobi, there are numerous small enterprises that one can launch with little initial investment and grow into a successful enterprise over time.

One of them is preparing and selling mandazi along the city’s crowded streets, at bus stops, or in a prime spot in residential areas.

A modest mandazi business does not require a licence from the municipal council unless you wish to launch a reasonably large enterprise; instead, with just Sh1,000 in starting capital, you can earn up to Sh1,500 per day and grow over time.

Before letting everything go, you still need to do one more thing: research the lifestyle and purchasing power of your potential customers.

On typical weekdays, Nairobians enjoy getting up early to get ready for work and avoid traffic jams that cause them to spend a lot on transportation; as a result, they will either have breakfast early or stop by your cooking point to buy it.

In order to start working and catch up to them, you must awaken earlier than they do, preferably by 4:00 am or 5:00 am.

Studying your consumers’ purchasing power can help you determine the quantity and quality of the product you need to produce in order to charge a fair price for mandazi, which is often sold in Nairobi for Sh5 or at most Sh10.

When everything is finished, you may begin by just using some of the kitchenware that you have placed out in a large area.

If it is the first time or a new area, keep in mind to start small on the first day. You will have time to adjust to the clients as a result.

The first components required are 2 kg of wheat flour, which costs around Sh130, 0.5 kg of frying fat, which costs around Sh110, and other minor goods like sugar, baking powder, and salt, which can cost up to Sh100.

Depending on the quantity, a packet of 2 kg of wheat flour can make over 50 mandazi, which can be sold for between Sh5 and Sh10 each. You can earn Sh250–500 from just one packet of this, or Sh1,250–2,500 with five packets.

Also crucial is being thoughtful. Since takeout food is usually available, you might need to prepare some packing supplies, like the old flour packets that are occasionally thrown away to use as wrapping materials.

Additionally, you can find nearby construction and juakali sites where you can sell your mandazi and make sure the entire stock is gone so that the next day you can start again with new ones.

Don’t stop there; increase the quantity to 15-20 packets each day depending on demand. Later, you can start serving tea before preparing some chapatis with beans or green grammes (dengu).

Yes, this is how 38-year-old Mary Wanjiku founded Silger Enterprises, a cake shop in Nakuru Town.

Her mother gave her some Sh1,000 and a friend helped with a contemporary energy-saving jiko after she finished her study in food and catering in 2008 but was unable to find employment.

The shop quickly overflowed, and fierce rivalry put her survival in jeopardy. She then switched to baking cakes, which is more profitable and more viable in the area.

She currently employs around 10 youngsters to assist her in her bread business. Wanjiku advises, “Start from someplace and be innovative along the way or else you can find yourself out of business in no time.

How is Kenyan kangumu made?

All ingredients—flour, eggs, margarine, food colouring, sugar, salt, and baking powder—should be combined. Keep the dough from settling. Cut into squares after rolling to a 2 cm width. Deep fried the dough completely right away in lots of frying oil.

How may Mahamri be used to generate instant yeast?


  • Cardamom powder and sugar should be combined with the flour after it has been sieved.
  • Stir in the instant yeast after adding it.
  • Rub 1 tbsp of ghee into the flour after adding it.
  • Combine coconut milk with boiling milk.
  • Making a soft dough with the milk mixture is a must.

Before baking, how long can you let the dough rise?

The final rise that dough goes through before it is cooked, after it has been shaped into a loaf, is referred to in the baking of bread as proving. However, in actual usage, the terms fermentation and evidence are occasionally used synonymously. The processes and chemical reactions at play during our bulk and final rises are the same, which is crucial to understand because shaping dough changes its physical form but has no effect on its internal chemistry.

Let’s look at the dough we just created together and return to work equipped with that vocabulary and patience.

Step One: Bulk Fermentation and Folding

Even though it isn’t the most exciting phase in the bread baking process, the bulk fermentation for any dough is an important one. We refer to it as a bulk fermentation since the entire batch of dough is fermented as a single mass before being divided and formed into loaves. The majority of the activity done by the yeast occurs during our bulk fermentation, which gives our dough taste as ethanol and other byproducts are formed, and structure as CO2 expands our gluten network.

Our bulk fermentation for the workhorse loaf will take roughly 1.5 to 2 hours at a suitable room temperature. In general, warmer dough will rise more quickly than cooler dough, so be aware of your baking environment.

Why not make your dough really warm so that it will proof more quickly and you can have bread sooner, I can hear you saying. We don’t want to hasten the bulk fermentation for a number of reasons. One of the main ones is that the fermentation that results in superb flavour really only starts to happen until the yeast has used up the majority of their oxygen supply. Our bread won’t taste as nice if we let our dough rise too quickly because we’ll produce a lot of CO2 but less alcohol than we desire. Furthermore, compared to yeast, gluten is less temperature-sensitive. This means that if the dough is excessively warm, the yeast will cause it to rise more quickly than the gluten structure can self-organize. Our dough’s interior structure of bubbles will overinflate and pop like balloons. This will hinder future shaping attempts and result in flatter, less seductive-looking bread.

Two hours may seem like a long time, I understand. I promise it’s worthwhile. Slowly raise the bulk.

So, is it possible to slow down the mass rise? Yes. Up to a certain point, a slower bulk gain will promote more taste and structural development. But keep in mind that the yeast has a finite amount of food, so we want to make sure we give it enough to support a successful final proof and that there are enough sugars present to support a correct caramelization of our crusts during baking. Try bulk-fermenting the dough in a cooler location if you want to extend the time it proofs, but don’t go above three hours or the dough’s structure and flavour may suffer.

We find that a bulk proof of around two hours produces the best flavour and texture for the workhorse loaf.

All of this, practically speaking, means that you shouldn’t bulk-ferment the workhorse anyplace you wouldn’t like to hang out. Allow the dough to bulk ferment in a cabinet that is cold and close to the floor if you are working in an extremely hot kitchen. Put your stove on low and place your dough next to it if your kitchen is too cold. Set your thermostat to 75 degrees and stop worrying about it if you live in a home where you have independent control over the temperature of individual rooms.

However, if you keep your eyes on the dough the entire time, it won’t rise. Make your bed, eat a sandwich, or start preparing the rest of your meal. Try not to interfere with the dough too much and let it do the work. The finest buddy of the home baker is the distraction.

Can I use water in Mandazi instead of milk?

East Africa is famous for its doughnuts known as mandazi. They can be made at home for breakfast and are available from supermarkets, roadside food stands, and motels.

Mandazi can be made in a variety of ways. Depending on their preferences, some people drink milk with lemon and spices like cardamom, cinnamon, or nutmeg. Making mandazi is not too difficult. If you have flour, milk, or water (if you have a lactose intolerance or just don’t like milk), along with some fat, salt, and sugar, you’re good to go. You can also use lactose-free cow milk or cow milk substitutes.

Here is a quick recipe that you can use to make these delectable delights for breakfast or as a snack throughout the day.


  • Flour should be sifted into a fresh bowl.
  • Add the baking powder, salt, and sugar.
  • Mix everything up thoroughly.
  • Two tablespoons of Margarine should be added, and the flour should be rubbed in until thoroughly incorporated.
  • Bring the milk to blood temperature. On the palm back, feel the temperature.
  • Mix the milk into the flour while kneading until a smooth, non-sticky dough forms. Add additional milk if it’s a little dry; more flour if it’s wet.
  • Continue to knead the dough for about ten minutes, or until it is elastic and smooth, on a surface that has been lightly floured.
  • Allow the dough to rest for at least 30 minutes with a clean, wet cloth covering it.