Mandasi

Combine flour, baking powder, salt, and sugar in a large mixing bowl, whisking together to distribute the leavening agent and sugar evenly throughout the dry ingredients.

Create a well in the center of the dry mixture and pour in the beaten egg and milk, then stir with a wooden spoon until a soft dough forms.

Knead the dough on a lightly floured surface for 2-3 minutes until smooth and slightly elastic, adding flour as needed if the dough feels too sticky.

Roll the dough out to about 1/4-inch thickness on a floured surface, then cut into small strips or diamond shapes approximately 2 inches long.

Heat oil in a deep frying pan over medium-high heat until it reaches approximately 350°F (175°C), or until a small piece of dough sizzles immediately when dropped in.

Working in batches to avoid overcrowding, carefully place mandasi pieces into the hot oil and fry until golden brown on the first side, about 1-2 minutes.

Flip each piece with tongs or a fork and fry the other side until golden brown and puffed, approximately 1-2 minutes longer.

Remove fried mandasi with a slotted spoon and drain on paper towels while still warm, allowing excess oil to be absorbed.

Serve warm as a breakfast pastry or snack, optionally dusted with additional sugar if desired.