Kenyan Filled Mandazi
A delightful twist on the classic Kenyan mandazi, these are sweet, fluffy fried dough pockets filled with a spiced coconut and sugar mixture. They offer a satisfyingly sweet treat, perfect for breakfast or as an afternoon snack.
🧂 Ingredients
- 3 cups All-purpose flour
- 0.5 cup Granulated sugar(for the dough)
- 2 tsp Baking powder
- 1 tsp Cardamom powder
- 0.5 tsp Salt
- 1 cup Coconut milk
- 0.25 cup Vegetable oil(for the dough)
- 0.5 cup Shredded coconut(for the filling)
- 0.25 cup Brown sugar(for the filling)
- 0.5 tsp Cinnamon powder(for the filling)
- 4 cups Vegetable oil(for frying)
👨🍳 Instructions
- 1
In a large bowl, whisk together the flour, 0.5 cup granulated sugar, baking powder, cardamom, and salt for the dough.
- 2
Gradually add the coconut milk and 0.25 cup vegetable oil to the dry ingredients, mixing until a soft, pliable dough forms. Knead for about 5 minutes until smooth.
- 3
In a separate small bowl, combine the shredded coconut, brown sugar, and cinnamon for the filling. Mix well.
- 4
Divide the dough into 12 equal portions. Flatten each portion into a small disc. Place about 1 teaspoon of the filling in the center of each disc.
- 5
Carefully fold the dough over the filling, sealing the edges tightly to form a pocket. Ensure there are no gaps to prevent the filling from leaking out during frying.
- 6
Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium heat. The oil should be hot but not smoking.
- 7
Gently place the filled mandazi into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, until golden brown and cooked through.
- 8
Remove the mandazi from the oil using a slotted spoon and drain on paper towels. Serve warm.
💡 Pro Tips
- ✓Ensure the dough is not too sticky; add a little more flour if needed.
- ✓Seal the mandazi very well to prevent the filling from escaping.
- ✓Maintain a consistent oil temperature for even cooking.
🔄 Variations
- Add a pinch of nutmeg to the filling for extra warmth.
- For a savory version, omit the sugar in the filling and add finely chopped herbs like cilantro or parsley.