Kenyan Chai na Mandazi
A classic Kenyan breakfast or snack featuring spiced milky tea (Chai) served with soft, slightly sweet, deep-fried dough (Mandazi). It's a comforting and popular combination enjoyed across the country.
🧂 Ingredients
- 3 cups All-purpose flour
- 0.75 tsp Instant yeast
- 7 tbsp Sugar(divided)
- 1 tsp Ground cardamom
- 0.75 cup Heavy coconut milk
- as needed Light coconut milk(to make a soft dough)
- for frying Vegetable oil
- 2 cups Water(for chai)
- 2 cups Milk(for chai)
- 2 tbsp Black tea leaves(for chai)
- 3-4 Cardamom pods(for chai, lightly crushed)
- 0.5 inch piece Fresh ginger(sliced, for chai)
👨🍳 Instructions
- 1
For the Mandazi: In a large bowl, whisk together the flour, instant yeast, 5 tbsp of sugar, and ground cardamom.
💡 Tip: Ensure yeast is fresh for proper rising. - 2
Add the heavy coconut milk and start mixing. Gradually add light coconut milk, a little at a time, until a soft, non-sticky dough forms. Knead for about 5-7 minutes until smooth and elastic.
⏱️ 7 minutes - 3
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
⏱️ 1 hour - 4
Punch down the dough and divide it into two equal portions. Roll each portion into a ball, then flatten into a circle about 1/2 inch thick.
- 5
Cut each circle into 4 wedges. Arrange the wedges on a lightly floured surface, cover, and let them rest for another 15-20 minutes.
⏱️ 20 minutes - 6
For the Chai: In a saucepan, combine water, milk, tea leaves, crushed cardamom pods, and sliced ginger. Bring to a boil.
- 7
Reduce heat and simmer for about 5 minutes to allow the flavors to infuse. Strain the chai into a teapot or directly into cups, adding the remaining 2 tbsp of sugar to taste.
⏱️ 5 minutes - 8
Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium-high heat to about 350°F (175°C).
- 9
Carefully fry the mandazi in batches, turning occasionally, until golden brown on all sides. This should take about 3-4 minutes per batch.
⏱️ 4 minutes💡 Tip: Do not overcrowd the pan to maintain oil temperature. - 10
Remove the mandazi with a slotted spoon and drain on paper towels. Serve warm with the Kenyan chai.
💡 Pro Tips
- ✓For a richer flavor, use full-fat coconut milk.
- ✓Ensure the oil is at the correct temperature before frying to prevent greasy mandazi.
- ✓Mandazi can be stored in an airtight container for a day or two, but are best enjoyed fresh.
🔄 Variations
- Add a pinch of cinnamon to the chai for extra warmth.
- Some recipes include a bit of butter or margarine in the mandazi dough for added richness.