First of all there is nothing like mandazi, the plural of ndazi is ndazi, same goes for ndizi too haha a geeky note to start with but since most people refer it to mandazi I had to use it in the title for search engine purposes. Ever since I can remember, I have always been a fan of ndazi even some dudes nicknamed me ‘ndunya’ in high school, argh. Anyway, I still love the stuff and now I have the perfect recipe that is 100% wholegrain, very low in sugar and still light and fluffy. In fact this recipe yields even fluffier ndazi than you can’t get anywhere because I use 3 simple but amazing tricks, whole cardamom, buttermilk and lime zest.
Being the food snob I am, I sometimes make my own butter and use the real buttermilk to make my bread and pastries but here I will share a shortcut that works as well, here we go.
- 1 cup of winnie’s pure health chapati afya flour
- 2 tablespoons of fresh lime juice.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup of unrefined demerara sugar
- a pinch of Himalayan salt
- a few grinds of black pepper
- 1 cup of milk
- 1 teaspoon of lime zest
- 1 tablespoon of whole cardamom, covered with a cloth and beaten to release flavor
- 1/2 cup of unrefined demerara sugar or regular sugar
- sunflower oil, the small 500 ml bottle will do
Recipe (if you would like to make more just do it in batches, you can’t just double up on every ingredient, it will be unbalanced)
- Remove milk from fridge about 1 hour before using to let it come to room temperature. Add 2 tablespoons of fresh lime juice. Stir and let is sit for a few minutes to become buttermilk.
- Sift 1 cup of winnie’s pure health chapati afya flour or plain whole wheat flour, together with 1 teaspoon baking powder and 1/4 teaspoon baking soda.
- Add 1/2 cup of unrefined demerara sugar or regular sugar
- Season with a pinch of Himalayan salt and a few grinds of black pepper, the lightly crushed cardamom seeds and a teaspoon of freshly grated local lime zest.
- Add the dry ingredients to the wet and mix well until dough starts to form then knead for a few minutes, about 5.
- Leave the dough in a warm place covered with a cloth, at least 30 minutes before frying.
- Heat some sunflower oil in a sufuria on medium-low heat
- roll out the dough flat like a chapati and cut into shapoes of your own liking.
- Fry until they turn golden brown and delicious, about 2 minutes per side
Serve with fresh ginger tea, yum