Mandasi (Malawian Fried Doughnuts)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 350 g (2 3/4 cups)
- Sugar — 60 g (5 tbsp)
- Baking powder — 8 g (2 tsp)
- Salt — 3 g (1/2 tsp)
- Ground cardamom or nutmeg, optional — 1 g (1/4 tsp)
- Milk or water, warm — 200 ml (3/4 cup plus 1 tbsp)
- Large Egg, optional (for richer dough) — 1
- Cooking oil, for deep-frying — about 500 ml (2 cups)
Method
- In a large bowl, combine the flour, sugar, baking powder, salt and spice (if using).
- Add the warm milk or water and the egg (if using), and mix until a soft, slightly sticky dough forms.
- Knead gently for about 5 minutes until smooth, then cover with a damp cloth and rest for 20–30 minutes.
- Divide the dough into small pieces and roll each into a smooth ball about the size of a golf ball.
- Heat the oil in a deep pan to about 160–170°C (320–340°F) — moderate heat is important so the dough cooks through before over-browning.
- Fry the dough balls in batches for 4–5 minutes, turning occasionally, until deep golden brown all over and cooked through in the centre.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm, plain or with a light dusting of sugar.
Introduction: Soft, lightly sweet fried dough balls with a golden crust — a classic snack sold by street vendors and enjoyed with tea.
Cultural Background: Mandasi are sold throughout Malawi by women vendors at markets, bus stations and roadside stalls, providing both an affordable snack for customers and a vital source of income for the sellers. They are typically eaten as a mid-morning or afternoon snack, often dunked into tea.
Tips: Keep the oil at a moderate temperature — too hot will brown the outside before the inside is cooked. Test doneness by breaking one open; the centre should look cooked through, not doughy. Resting the dough helps produce a lighter, fluffier mandasi.
Variations: Add grated orange or lemon zest to the dough for a citrus note. Shape the dough into flattened rounds or triangles instead of balls, a common regional variation. Serve alongside Tiyi wa Malawi (spiced milk tea) for a classic pairing.
Storage: Store cooled mandasi in an airtight container at room temperature for up to 2 days.
Reheating: Warm in an oven at 160°C (320°F) for about 5 minutes, or briefly in a dry pan, to refresh the crust.
Nutrition: Approx. per serving (2 mandasi): 260 kcal, 5 g protein, 42 g carbohydrate, 8 g fat, 1 g fibre.
FAQs:
Q: Why are my mandasi dense instead of fluffy?
A: This is usually from under-proofing; make sure to rest the dough the full 20–30 minutes and avoid over-kneading, which toughens the dough.
Q: Can I make these without egg?
A: Yes, egg is optional and mainly adds richness; the dough works well with just milk or water.
Q: Are mandasi vegan?
A: Yes, if made without egg and with water or a plant-based milk in place of dairy milk.
- All-purpose flour — 350 g (2 3/4 cups)
- Sugar — 60 g (5 tbsp)
- Baking powder — 8 g (2 tsp)
- Salt — 3 g (1/2 tsp)
- Ground cardamom or nutmeg, optional — 1 g (1/4 tsp)
- Milk or water, warm — 200 ml (3/4 cup plus 1 tbsp)
- Large Egg, optional (for richer dough) — 1
- Cooking oil, for deep-frying — about 500 ml (2 cups)
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