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African Donuts (Mandazi)
Used with permission from the new cookbook
Simply More Indian by Tahera Rawji
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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African Donuts (Mandazi) Serves 4–6
6 1/2 cups all-purpose flour
6 Tbsp vegetable oil
1 cup sugar
1 egg, beaten
3 1/2 tsp instant yeast
2 tsp custard powder
3/4 tsp coarsely ground cardamom
1 1/2 cup water
4 cups vegetable oil (for frying)
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Instructions
- Mix the flour, vegetable oil, sugar, egg, yeast, custard powder and ground cardamom all together in a large mixing bowl
- Add the water gradually, working it into the mixture to form a soft pliable dough. Turn it out on to a work surface and knead thoroughly with your fingertips. It should stay very soft and springy
- Cover with a moistened tea towel and place in a warm place to rise for about 3 hours. It will almost double in size
- Knead once more for 4–5 minutes and then roll the dough into a large rectangle about 1/2 inch (1 cm) thick
- Cut into strips about 3 inches (7.5 cm) wide and cut the strips into either squares or triangles
- Sprinkle some extra flour on a flat surface and lay the dough pieces out to rise for about 15 minutes
- Heat the oil in a large, deep skillet (or karahi) over medium-high heat
- When it’s hot, deep-fry the mandazi on both sides, tapping them with a slotted spoon until they puff up and turn golden brown. Drain on paper towel
Mandazis are a puffed, semisweet bread, usually deep-fried, that are very common in East Africa, especially on the island of Zanzibar. Usually deep-fried, they can be served alone or with tea or Barazi (Pigeon peas in Coconut Sauce).
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