Easy Recipe: Appetizing Mandazi(brown and white)

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We hope you got insight from reading it, now let’s go back to mandazi(brown and white) recipe. You can have mandazi(brown and white) using 7 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Mandazi(brown and white):

1. Provide 2 cups of all purpose white wheat flour.
2. Take 1 cup of brown wheat flour.
3. You need 1 1/2 cups of milk.
4. Use of Cinnamon powder, ginger powder(both half a teaspoon).
5. You need of Salt to taste or sugar.
6. Provide of Milk cream or margarine.
7. Take of Baking powder(2 tablespoons).

Instructions to make Mandazi(brown and white):

1. Mix the flour and dry ingredients in a bowl..
2. Add milk cream or margarine to the bowl containing flour and stir.
3. Slowly add the milk and knead the dough to some degree of firmness. If still sticky, add some little flour. Knead until the dough is stretchy..
4. Cover the dough and let it rest for about 10-15 minutes..
5. Divide the dough into 4 portions. Roll each portion into a ball and keep them covered with a cloth/paper towel to prevent them from drying out..
6. Roll 1 ball into a 1/3-inch-thick circle and not on a flour-dusted work surface(as the flour will dirt your cooking oil)..
7. Cut into 4 triangles using a pizza cutter or even blunt knife. Repeat with remaining balls of dough, keeping other dough covered..
8. Heat oil in a deep-fryer or large saucepan. Fry dough triangles 3 or 4 at a time, without overcrowding them, until puffed, (for about 1 to 2 minutes depending on heat level). Turn and continue deep-frying the other side until golden brown. Drain on paper towels. Repeat with remaining dough..
9. .

He's always asking me to cook them for breakfast. Mandazi, also called maandazi, n'dao, maandaazi, mahamri or mamri is a type of fried bread from East Africa, especially the Swahili coast of Tanzania and Kenya. Heat the oil in a skillet. Place the triangles in oil over medium heat and fry until both sides are golden brown. Remove to drain on paper towels.

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