Mandazi is a bread of east african origin. It is available everywhere in Tanzania, Uganda and Kenya. It is a local street food. It can be eaten on it's own or with the east african stew.
I was first introduced to this bread after a few months of my arrival in Tanzania. Our late land lady had got some Mandazis for us. At first I had refused to accept it from her thinking that it contained non-veg ingredient. But she was adamant that I taste it. "I am sure you will like it" she had told. It is made out of coconut milk she had added and left. I had taken a reluctant bite and I was amazed by the taste. S still jokes about my change in expression. He says that I had tasted it like I was tasting Polio drops :)). This bread was mildly sweet with the flavour of cardamom and slightly chewy. Before I knew it, I had eaten three of them leaving only one for S. So much for my reluctance. Do give this bread a try I am sure you will like this as well
Preparation time- 15mins+ rising time
Cooking time- 15 mins
Makes- 12 mandazis
All purpose flour or maida- 1-1/4 cups
Salt- a pinch
Frshly grated coconut- 1tbsp
Thin coconut milk-1/4cup
Ground cardamom- 1/4tsp
Warm water to bind
Oil to deep fry
- In a large bowl, assemble the maida, sugar, salt, yeast, and freshly grated coconut and mix well
- Add the coconut milk and warm water and knead the mixture to form a soft dough.
- Knead for 10mins and keep it covered in a warm place for an hour or till the dough doubles in size
- Punch the dough and divide the dough into four equal portions
- On a floured surface, roll out the dough into a disc of 6-7" diameter and of 1mm thickness
- Cut the rolled dough into four portions and keep aside. Repeat until all the dough is used up.
- Heat oil in a panor wok. Reduce heat to low and gently lower 3-4 mandazis into the oil.
- Fry them in hot oil by holding them in the oil till they puff up and then gently turn over so that the bread is brown and cooked on both sides.
P.S. It is important to cook the mandazi on low heat in order to cook the dough thoroughly. If heat is too high, the outside will be brown and the inside will be undercooked and pasty