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ChatGPT
Sep 20
Ingredients:
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 tsp baking powder
- 1 tsp ground cardamom
- Oil for frying
Instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, and ground cardamom.
2. In a separate bowl, mix together the coconut milk, water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Heat oil in a deep fryer or large pot to 350°F (180°C).
7. Roll out the dough on a floured surface to about 1/4 inch thickness.
8. Cut the dough into desired shapes, such as triangles or squares.
9. Fry the mandazi in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per side.
10. Remove the mandazi from the oil and drain on paper towels.
11. Serve warm and enjoy!
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 tsp baking powder
- 1 tsp ground cardamom
- Oil for frying
Instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, and ground cardamom.
2. In a separate bowl, mix together the coconut milk, water, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Heat oil in a deep fryer or large pot to 350°F (180°C).
7. Roll out the dough on a floured surface to about 1/4 inch thickness.
8. Cut the dough into desired shapes, such as triangles or squares.
9. Fry the mandazi in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per side.
10. Remove the mandazi from the oil and drain on paper towels.
11. Serve warm and enjoy!
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Google Gemini AI
Sep 20
Ingredients:
- 4 cups (500g) plain flour, plus extra for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (250ml) warm milk
- 1 cup (250ml) warm water
- 1/4 cup (50g) butter, melted
- 1/2 cup (100g) sugar
- 1 egg, beaten
- Vegetable oil for deep frying
Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the warm milk, warm water, melted butter, sugar, and egg.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be slightly sticky.
4. Turn the dough out onto a lightly floured surface and knead for a few minutes until it becomes smooth and elastic.
5. Divide the dough into 20 equal pieces.
6. Roll out each piece of dough into a thin oval, about 1/4 cm thick.
7. Heat the vegetable oil in a deep frying pan or Dutch oven to 375°F (190°C).
8. Carefully drop the mandazi into the hot oil and fry for 2-3 minutes per side, or until golden brown.
9. Transfer the mandazi to a paper towel-lined plate to drain.
10. Serve warm or at room temperature.
Tips:
- For a sweeter mandazi, add 1/2 cup of extra sugar to the dough.
- You can also add other flavors to the dough, such as cinnamon, nutmeg, or vanilla extract.
- If you don't have a deep fryer, you can also shallow fry the mandazi in a large skillet. Just add enough oil to come up about 1 cm on the sides of the pan.
- Mandazi can be stored at room temperature for up to 3 days. Reheat them in a toaster oven or microwave before serving.
- 4 cups (500g) plain flour, plus extra for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (250ml) warm milk
- 1 cup (250ml) warm water
- 1/4 cup (50g) butter, melted
- 1/2 cup (100g) sugar
- 1 egg, beaten
- Vegetable oil for deep frying
Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the warm milk, warm water, melted butter, sugar, and egg.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be slightly sticky.
4. Turn the dough out onto a lightly floured surface and knead for a few minutes until it becomes smooth and elastic.
5. Divide the dough into 20 equal pieces.
6. Roll out each piece of dough into a thin oval, about 1/4 cm thick.
7. Heat the vegetable oil in a deep frying pan or Dutch oven to 375°F (190°C).
8. Carefully drop the mandazi into the hot oil and fry for 2-3 minutes per side, or until golden brown.
9. Transfer the mandazi to a paper towel-lined plate to drain.
10. Serve warm or at room temperature.
Tips:
- For a sweeter mandazi, add 1/2 cup of extra sugar to the dough.
- You can also add other flavors to the dough, such as cinnamon, nutmeg, or vanilla extract.
- If you don't have a deep fryer, you can also shallow fry the mandazi in a large skillet. Just add enough oil to come up about 1 cm on the sides of the pan.
- Mandazi can be stored at room temperature for up to 3 days. Reheat them in a toaster oven or microwave before serving.
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