This Standard Operating Procedure (SOP) is designed for mandazi vendors selling in estates, markets, and rural trading centers. The goal is to produce soft, fluffy, tasty mandazi that customers will keep coming back for, while maintaining consistency and profitability.

1. Production Target (Standard Batch)

This SOP is based on 1 packet (2kg) of wheat flour.

Expected output:

• 110 – 140 medium mandazi (KSh 10 size)
  OR
• 150 – 180 small mandazi (KSh 5 size)

2. Ingredients for One Batch

Tip: Coconut milk or cardamom helps create a unique flavor that attracts repeat customers.

3. Equipment Required

Basic street vendor equipment:

• Deep frying pan (karai)
• Cooking stove (charcoal, gas, or kerosene)
• Large mixing basin
• Rolling pin or clean bottle
• Knife or dough cutter
• Large spoon or frying spoon
• Tray or container for finished mandazi
• Clean cloth for covering dough

4. Hygiene and Preparation

Before starting production:✔ Wash hands thoroughly

✔ Clean all equipment

✔ Use clean water

✔ Tie hair or wear head cover

✔ Keep ingredients covered

Clean preparation builds customer trust and repeat business.

5. Step-by-Step Mandazi Preparation

Step 1: Mix Dry Ingredients

In a large basin add:

• 2 kg wheat flour
• 6–8 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon cardamom (optional)

Mix thoroughly so the ingredients distribute evenly.

Step 2: Add Oil and Liquid

Add:

• 2 tablespoons cooking oil or melted margarine
• Warm water or milk gradually

Mix slowly until the dough begins forming.

Important:

Do not pour all the water at once.

Step 3: Form Soft Dough

Continue mixing until the dough becomes:

• Soft
• Slightly elastic
• Not sticky

Mandazi dough should be softer than chapati dough.

Step 4: Knead the Dough

Place the dough on a clean surface.

Knead for 8 – 10 minutes until smooth.

Good kneading:

• Improves texture
• Makes mandazi fluffy
• Prevents hard mandazi

Step 5: Rest the Dough

Cover the dough using a clean cloth.

Let it rest for 30 – 45 minutes.

Resting allows the baking powder to activate and improves softness.

Step 6: Roll the Dough

Divide the dough into smaller portions.

Roll each portion flat using a rolling pin.

Recommended thickness: About 1 cm thick

Too thin → mandazi become hard

Too thick → mandazi remain uncooked inside

Step 7: Cut the Mandazi Shapes

Use a knife or cutter to make shapes:

Common shapes include:

• Triangles
• Squares
• Rectangles
• Diamonds

Uniform shapes help maintain consistent selling sizes.

Step 8: Heat the Cooking Oil

Pour oil into a deep frying pan.

Heat the oil on medium heat.

Test the oil: Drop a small piece of dough.

If it rises immediately, the oil is ready.

Step 9: Fry the Mandazi

Carefully place the dough pieces into hot oil.

Do not overcrowd the pan.

Fry for 2 – 3 minutes, turning occasionally until:

• Golden brown
• Crispy outside
• Soft inside

Step 10: Drain and Cool

Remove mandazi using a frying spoon.

Place them on:

• A tray
• Paper
• Wire rack

This removes excess oil.

6. Professional Vendor Tips for Soft Mandazi

Street vendors who sell the most mandazi follow these tricks:✔ Use warm water when mixing dough

✔ Add a little oil in the dough

✔ Rest dough properly

✔ Fry using medium heat

✔ Avoid over-kneading after resting

✔ Use cardamom or coconut milk for aroma

Good aroma alone can attract customers from a distance.

7. Production Timing for Street Vendors

Typical preparation schedule:

Morning sales usually bring the highest demand.

8. Cost Control Tips

To increase profits:

• Buy ingredients in wholesale shops
• Reuse frying oil for 2–3 batches only
• Avoid overproduction
• Maintain consistent mandazi size

Consistency helps customers know exactly what they are paying for.

9. Common Mistakes That Ruin Mandazi

Avoid these common problems: Hard mandazi

Cause:

• Too little water
• Too much flour

Burnt mandazi

Cause:

• Oil too hot

Flat mandazi

Cause:

• Not resting dough

Too oily mandazi

Cause:

• Oil not hot enough

Final Advice

Mandazi is a simple product, but success depends on:

• Good taste
• Consistency
• Good selling location
• Clean preparation

A vendor who makes soft, sweet, aromatic mandazi every day can quickly build loyal customers and earn steady income.