Prep 10 mins
Cook 25 mins
I found this on africanchop.com. I was intrigued as it uses cardomom, one of my favorite spices.
- 2 cups white flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1⁄4 teaspoon cardamom
- 1⁄4 teaspoon salt
- 1 egg
- 3⁄4 cup water
- Combine flour, baking powder, sugar, cardamom and salt in a large bowl.
- Whisk egg and water together in a small bowl. Make a well in center of dry ingredients and add egg mixture. Mix together gradually with a fork until mixture forms a soft dough. If it's too sticky, add 1 or 2 tablespoons of flour (one at a time).
- Cover dough with a wet towel or plastic wrap and leave 30 minutes or longer.
- Heat 4 cups of oil in a deep, heavy pot (cast iron is preferable) until is reaches 360°F
- While oil is heating, roll dough out on a floured surface into a rectangle ½ inch thick. Use a sharp knife to cut into 20 equal rectangles.
- Fry maandazi in batches of 5, for about 5 minutes per batch, turning to brown both sides. Hint: Turn the mandaazi before it gets too puffy, or the air bubbles will prevent you from turning it at all.
- Remove from oil when both sides are golden brown. Serve warm, dipped in powdered sugar if desired.
Served rolled in Cinnamon & Sugar. This were a little tough but good. I think they would better had they been fried for a shorter time at a higher temp.