Breakfast · Kenyan

Home-made Mandazi

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · October 16, 2026

Mandazi are lightly sweet East African fried dough, crisp on the outside and soft in the middle. They come together with pantry basics and are perfect alongside a cup of tea or coffee. Make a big batch because they disappear fast.

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Home-made Mandazi

Why you'll love this

  • Just a handful of pantry staples
  • Crisp outside, soft and fluffy inside
  • Lightly sweet, perfect with tea or coffee
  • Easy to flavor with cinnamon, cardamom, or coconut

EveryDayMeal recipe

Home-made Mandazi

Prep
25m
Cook
20m
Total
45m
Serves
12
Level
Easy

Ingredients

  • 6 cups self-rising flour
  • 6 tablespoons granulated sugar
  • 1 teaspoon (optional) ground cinnamon
  • 2 large eggs
  • 1 cup milk
  • about 4 cups vegetable oil, for frying

Equipment

  • Large mixing bowl
  • Whisk
  • Rolling pin
  • Sharp knife
  • Deep heavy pot or Dutch oven
  • Slotted spoon
  • Paper towels

Instructions

  1. In a large bowl, stir together the self-rising flour, sugar, and cinnamon until evenly combined, so the sweetness and spice are spread throughout the dough.
  2. In a separate bowl, whisk the eggs into the milk until smooth, which helps them blend evenly into the flour.
  3. Make a well in the center of the dry ingredients, pour in the milk and egg mixture, and stir slowly to bring everything into a shaggy dough.
  4. Knead the dough on a lightly floured surface for 3 to 4 minutes, until it is smooth and no longer sticks to your hands, which gives the mandazi their tender texture.
  5. Cover the dough with a damp cloth and let it rest for 15 minutes so the flour hydrates and the dough relaxes for easier rolling.
  6. Roll the dough out on a lightly floured surface to about 1/2 inch thick, keeping it on the thicker side so the mandazi puff up nicely.
  7. Cut the dough into triangles or squares, whatever size you like, and set them aside ready for frying.
  8. Heat about 2 inches of oil in a deep pot to 350 degrees F, then gently lower in a few pieces at a time and fry until light golden on the first side, about 2 minutes.
  9. Flip and fry the second side until golden brown, then lift out and drain on paper towels.
  10. Serve warm or at room temperature, plain or with tea.

Tips from the kitchen

  • Keep the oil around 350 degrees F; too hot and the outside browns before the inside cooks, too cool and they soak up grease.
  • Do not roll the dough too thin if you want plump, pillowy mandazi.
  • Fry in small batches so the oil temperature stays steady and the pieces cook evenly.

Estimated nutrition per serving: 220 cal · 5g protein · 34g carbs · 7g fat

Make it your own

  • Swap the milk for coconut milk and add a few tablespoons of shredded coconut for a tropical twist.
  • Add 1/2 teaspoon ground cardamom or cloves for warm spice.
  • Adjust the sugar up or down to match how sweet you like them.

Storing & make-ahead

Store cooled mandazi in an airtight container at room temperature for up to 2 days. Reheat in a 300 degree F oven for a few minutes to crisp them back up. They also freeze well for up to a month.

Good to know

Can I use all-purpose flour instead?
Yes, but add 3 teaspoons of baking powder per cup of all-purpose flour to replace the leavening in self-rising flour.
Why are my mandazi greasy?
The oil was likely too cool. Keep it at 350 degrees F and drain the pieces on paper towels right after frying.
Can I make the dough ahead?
Yes, refrigerate the covered dough for up to a day, then let it come to room temperature before rolling and frying.
How do I know the oil is ready?
Drop in a small piece of dough; it should sizzle and rise to the surface within a few seconds without browning too fast.

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