Sunday, 9 February 2014

How to make Nigerian Puff Puff

Hey guys, hope you are all having a wonderful sunday evening and looking forward to the love week ;-)

Alot of people have been sending me messages to make puff puff, I finally decided to make it on this very cold sunday evening. Pictures below...

Enjoy xxx


250g of Plain Flour
2 tablespoons of Dried active yeast
Sugar to taste
3 pinches of Salt
Luke warm water for mixing
20ml of fresh milk- optional
1 teaspoon of Nutmeg
Sunflower/Olive oil for frying (any preference)
Deep pot or saucepan for frying


As I was using dried yeast, I had to dissolve the mixture before use. So place the yeast in a little mixing bowl, add some lukewarm water, a tiny bit of sugar to taste, whisk well until it fully dissolves. I must say the yeast stinks lol (remember I warned you lol).

The Yeast mixture (absolutely stinks lol)

Next step is to place the plain flour in a large bowl, add the nutmeg, sugar, salt, milk and your mixed yeast. Mix all together including the water; make sure you add the water gently and mix with your hand making sure you get rid of all the lumps in the mixture until you have a good blend of all the ingredients. Remember you want a nice smooth batter and not watery batter.

Once the batter is smooth (not watery), cover with an aluminium foil and a napkin (using both aluminium and napkin makes it warmer and quicker to rise)
Store in a warm area for 45mins to an hour depending on the room temperature.

After an hour, the batter should have risen in quantity and will have some air bubbles. Place the saucepan on the cooker and add about half a litre of oil or at least 3 inches deep and leave to heat up for 15mins on low heat.

Note:- If the oil quantity is not enough, you'll end up with pancakes and not puff puff so the more the better.

Place a drop of batter in the oil to test if the oil is hot enough, if it sizzles and pops back up the oil surface, then the oil is ready. Scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb & index finger (if you've got timy hands like me, you'll struggle here a bit lol, so take care).  Repeat this process and fry in the oil until you run out of space in the saucepan. Fry until both sides are golden brown and flip regularly to avoid the puff puff getting burnt.

After frying, place the puff puff in a plate of kitchen towel to absorb the oil residue

Check out the video on Youtube here:- 
Voila.. Enjoy.. 


  1. Nice, can I make use of self rising flour for this puff puff and meat pie

    1. Hi Lahbizzy, you can only use self raising flour for meatpie, sausage rolls etc but not for Puff-Puff. You need plain flour for Puff-Puff as you are already using yeast(rising agent). I hope this helps.xx

  2. Are you sure I can use olive oil
    I'm kind of skeptical about it and how the taste will come out

    1. Yes.. Try it out.. Any frying oil would do..