Crispy Mandazi with Spicy Tomato Dip
Puffy, golden fried pastries from Kenya, ready in 25 minutes. Serve warm with a tangy chili-tomato dip that slaps.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- ¾ cup coconut milk
- 3 cups neutral oil for frying
- 1 can (14.5 oz) canned diced tomatoes
- ¼ cup red onion, minced
- 1 medium, finely chopped fresh chili (or hot sauce)
Instructions
- 1
Mix flour, baking powder, sugar, and 0.5 tsp salt in a large bowl until combined.
- 2
Pour coconut milk into the dry mix. Stir until a shaggy dough forms, then knead by hand for 2 minutes until soft.
- 3
Divide dough into 12 balls. Flatten each slightly, then poke a small hole in the center with your thumb.
- 4
Heat oil in a deep skillet to 350°F. Working in batches of 3–4, fry mandazi 90 seconds per side until puffed and golden brown.
- 5
Drain on paper towels. Meanwhile, stir canned tomatoes, minced red onion, and chili together in a bowl with a pinch of salt.
- 6
Serve warm mandazi with the tomato dip on the side.
Tools you’ll need
- large mixing bowl
- deep skillet or small pot
- candy/deep-fry thermometer
- slotted spoon
- paper towels
- small serving bowl
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