• Skip to main content
  • Skip to primary sidebar

My Active Kitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Collections of quick and easy recipes
  • About
    • Contact
    • Privacy Policy
  • Shop
    • Delivery Information
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Nigerian snacks » Nigerian Puff Puff Recipe

    Published: May 5, 2019 · Modified: Sep 8, 2020 by Ajoke

    Nigerian Puff Puff Recipe

    Jump to Recipe - Print Recipe

    This is the best Nigerian Puff puff recipe ever? These little bad treats are so good and I dare you to stop at one. Puff puff is a deep-fried sweet dough that is not only significant to Nigeria but the whole of West Africa. It is similar to Ghanian Bofrot and the French Beignet.

    overhead shot of Nigerian puff puf f

    Puff puff is one of the favourite snacks for Nigerians and popular street food. It is not only eaten as a snack alone, but you can also eat it any time of the day.  I make it a lot and I mean a lot to a point that I recently told myself I won’t make it for at least another month. Nigerian Puff puff has always been my weakness and I need a detox.

    Puff puff is very easy to make and you can always put your signature on it. I always add chilli pepper to mine and it’s always nice and fluffy. I also enjoy it with pepper sauce

    Nigerian puff puff

    You can't go wrong with this Nigerian puff puff recipe. I have simplified making this recipe by including step by step guide to help you especially on how to fry it.

    Ingredients

    600g all-purpose flour

    10g fast action yeast

    150g sugar (use as desired)

    ½ tsp salt

    550-650g Lukewarm Water

    1-3tbsp chilli flakes (substitute with cayenne pepper)

    Vegetable oil for frying

    Can I make puff puff without yeast?

    Unfortunately, it is called puff puff because of the yeast. There is good news for you though, you can make Nigerian puff puff without yeast. Check this buns recipe, alternatively, use self-raising flour, sugar and milk. You can also add an egg if you want but this is optional.

    Puff puff needs proofing, so you will need a shallow big bowl that will allow for proofing

    If you are using a fast action yeast, you don’t need to proof the yeast, just add to the flour 

    puff puff in a plate and two on board

    How to make Nigerian Puff puff

    In a shallow bowl, add flour and salt together (combine salt with flour first)

    Add other dry ingredients and combine well

    image collage, one picture have flour, yeast and sugar in it while the other bowl contained the same as bowl one but with chilli flakes

    Add lukewarm water to the dry mixture in bits to form a batter. You can add 500g at first then check if it needs more water. (the batter should not be runny and it shouldn't be thick as well, find a balance in between the two)

    Cover the bowl with a cling film or a damp towel and place in a warm place to proof. (Till batter doubles in size usually between an hour or two. You can leave it longer if you want)

    image process of how to proof dough

    Once the mixture has risen and doubled in size, you then move on to frying.

    People always find scooping batter in oil very tricky but I tell you it is very easy.

    on medium-high heat, add enough oil to a  frying pan and heat till hot. Drop a tiny bit of batter in hot oil to test and if the batter floats to the top of the heat then it is ready to use.

    image of hot vegetable oil in a pan on the cooker with a drop of batter in it testing it for hotness

    Method on how to scoop batter to oil with your palm

    1.       Get clean water in a bowl

    2.       Dip your hand in the water to wet it a bit, shake off excess

    3.       Dip your hand in batter, draw the batter towards the bowl and yourself

    4.       Keep the batter in between your fingers and palm

    process shot of how to make puff puff

    5.       Squeeze batter in-between your palm and allow it to drop freely into the oil

    6.       Don’t overcrowd the oil

    7.       The batter should float to the top of the oil, this is where the magic start, I just love the bits when the puff puff starts turning in the hot oil (reduce the heat a bit at this point so that puff puff can fry through and be well done)

    how to fry puff puff

    8.       Fry puff puff on both sides till golden brown

    9.       Repeat the process till you have exhausted the batter

    If the hand method is not for you, simply use a scoop to put the batter in oil.

    west african puff puff.
    Print Recipe
    4.86 from 7 votes

    Puff Puff

    Puff puff, a sweet deep-fried dough. A popular street snack in Nigeria and beyond. This recipe comes with clear instructions to making perfect puff puff.
    Prep Time15 mins
    Cook Time30 mins
    proofing time1 hr
    Total Time45 mins
    Course: Snack
    Cuisine: African, Nigerian
    Keyword: how to make puff puff, nigerian puff puff, puff puff
    Servings: 10
    Author: Ajoke

    Ingredients

    • 600 g all-purpose flour
    • 10 g fast action yeast
    • 150 g sugar use as desired
    • ½ tsp salt
    • 550-650 ml Lukewarm Water
    • 1 tablespoon chilli flakes substitute with 1 teaspoon cayenne pepper
    • 1 teaspoon grated nutmeg optional
    • Vegetable oil for frying

    Instructions

    • In a shallow bowl, add flour and salt together (combine salt with flour first)
    • Add other dry ingredients and combine well
    • Add lukewarm water to the dry mixture in bits to form a batter. You can add 500g at first then check if it needs more water. (the batter should not be runny and it shouldn't be thick as well, find a balance in between the two)
    • Cover the bowl with a cling film or a damp towel and place in a warm place to proof. (Till batter doubles in size usually between an hour or two. You can leave it longer if you want)
    • Once the mixture has risen and doubled in size, you then move on to frying.

    How to fry puff puff

    • on medium-high heat, add enough oil to a frying pan and heat till hot (about 4 inches high). Drop a tiny bit of batter in hot oil to test and if the batter floats to the top of the heat then it is ready to use.
    • Method on how to scoop batter to oil with your palm: People always find scooping batter in oil very tricky but I tell you it is very easy.Get clean water in a bowl
      Dip your hand in the water to wet it a bit, shake off excess
      Dip your hand in batter, draw the batter towards the bowl and yourself
      Keep the batter in between your fingers and palm
      Squeeze batter in-between your palm and allow it to drop freely into the oil
      Don’t overcrowd the oil (Please refer to images in post for reference)
    • The batter should float to the top of the oil, this is where the magic start, I just love the bits when the puff puff starts turning in the hot oil (reduce the heat a bit at this point so that puff puff can fry through and be well done)
    • Fry puff puff on both sides till golden brown
    • Repeat the process till you have exhausted the batter
    • If the hand method is not for you, simply use a scoop to put the batter in oil. 

    Notes

    Can I make Puff Puff without yeast?
    Unfortunately, it is called puff puff because of the yeast. There is good news for you though, you can make Nigerian puff puff without yeast. Check this buns recipe, alternatively, use self-raising flour, sugar and milk. You can also add an egg if you want but this is optional.
    Puff puff needs proofing, so you will need a shallow big bowl that will allow for proofing
    If you are using a fast action yeast, you don’t need to proof the yeast, just add to the flour.

    Serve with any side or drinks of choice. You have to try this recipe with the refreshing zobo drink.

    If you think this Nigerian puff puff recipe is good then you have to try Nigerian buns and Choc chips vanilla puff puff

    If you made this recipe, don’t forget to leave me feedback. Tag me on Instagram and save away to your Pinterest

    « Egg sauce and Yam
    Nigerian Beef Stew (African Stew) »

    Reader Interactions

    Comments

    1. john says

      January 08, 2023 at 4:22 pm

      5 stars
      Thank u for the great recipe

      Reply
    2. Bariyat says

      May 01, 2022 at 6:14 pm

      5 stars
      This is my first time making super round puffs, your explanation is so beautiful and consise. I tried it and it worked out just fine. Thank you

      Reply
    3. Noelle says

      October 25, 2021 at 7:50 pm

      I live in the UK and I am currently reading The Girl with the Louding Voice. Adunni the main character mentions that her mama makes puff puff to earn a living. The book is opening my eyes as well to the rich culture of a country I knew nothing about this now. I shall try your puff puff recipe. I also write a blog with many topics including bread making. Today for instance my blog was about a flower arrangement withsome Salvia called African Sky which linked in nicely to the book by Abi Daré. Many thanks for taking the time you share you lovely recipe.

      Reply
    4. Omowunmi says

      July 13, 2021 at 5:05 pm

      Thanks so much,i love this.I will be making my puff puff tomorrow morning and i hope it turns out nice and yummy.

      Reply
    5. Roland says

      June 25, 2021 at 7:58 am

      Thanks for this Page I tried this process and I came out successfully with a crunchy and sweet Puff Puff

      Reply
    6. Tolani says

      April 04, 2021 at 9:10 am

      If I don't have all-purpose flour can I use plain flour??

      Reply
      • Ajoke says

        April 07, 2021 at 4:48 pm

        Hello Tolani, plain flour is the same as all-purpose flour. Kindly let me know how it turns out for you

        Reply
    7. Marie Ngandu says

      September 13, 2020 at 1:43 am

      5 stars
      I struggled a lot when I was trying to make puff puff, and especially THE SHAPE but I followed your steps, step by step and I just want to say Thank You so much !

      Reply
    8. fatialiyu says

      August 16, 2020 at 10:52 am

      wow i love it thank you may god bless you

      Reply
      • Ajoke says

        August 16, 2020 at 9:53 am

        Thank you and you too🙌

        Reply
    9. Bobby says

      May 02, 2020 at 7:35 pm

      I allow the dough rise but I never get to check it is up to 1 hour , and once I start frying it turns out flat and has a lot of oil in it.

      Reply
    10. Bimpe says

      April 26, 2020 at 4:34 pm

      5 stars
      What if I forget to add nutmeg😪will it still come out nice

      Reply
      • Ajoke says

        April 26, 2020 at 3:41 pm

        Yes, it would 👍

        Reply
    11. Gloria says

      April 17, 2020 at 12:00 am

      Hi Ajoke,

      I’ve been wanting to make some puff puff but I only have Instant yeast at home. isit okay to use instant yeast and is that what you meant by ‘fast action yeast’?
      I know alot of people tend to use dry yeast and mix it with water.

      Secondly, isit okay for me to use the instant yeast and if so how do i use it? do I need to dissolve it with water as the one I have at home is a block and tightly sealed.

      Lastly, if it is okay for me to use the instant yeast, how do i store the remaining of the yeast once i’ve opened the packet as it is a block of yeast?

      I would really appreciate it if you got back to me.

      i know it is a lot of questions I’m throwing at you above, I sincerely apologies but I just wanted to make ensure that I clear out the question marks I currently have.

      Thank you in advance Ajoke,

      Many Thanks

      Gloria

      Reply
      • Ajoke says

        April 18, 2020 at 9:18 pm

        Hello Gloria, it is no bother at all. Instant yeast is the same as fast action yeast. I have never used block of yeast for puff puff (fresh yeast) before so I am not able to advise on how to use it. I am sorry couldn't be of help. thanks

        Reply
    12. Otunba sholafunmi bukola says

      April 07, 2020 at 12:11 pm

      Pls can I add butter to my puff puff

      Reply
      • Ajoke says

        April 08, 2020 at 12:34 am

        Hello Otunba, no you don't add butter to puff puff.

        Reply
    13. Rachel says

      October 01, 2019 at 9:22 pm

      5 stars
      Your recipe is alsome!! I tried it out and it turned out great. Thanks Ajoke!!!!

      Reply
      • Ajoke says

        October 23, 2019 at 4:40 pm

        Thank you, Rachel. Happy to hear that.

        Reply
    14. Arinola says

      December 19, 2016 at 6:01 am

      Hi! I live in the US. Do you know the measurement conversions, please? Can't wait to try the recipe!

      Reply
      • Ajoke says

        December 23, 2016 at 1:04 pm

        Hiya, kindly use the link here: http://www.convert-me.com/en/convert/cooking/

        Reply
    15. Bee 🐝 says

      November 13, 2016 at 5:34 am

      I just made my batter. I hope it turn out good because I had a problem with the amount of flour. My measuring cup has only cups and ml so converting to gram was an issue even tho I checked the internet. Thanks for the recipe 💝 I'll let you know how it turns out

      Reply
      • Ajoke says

        November 13, 2016 at 3:07 pm

        I'm sure you will be fine mama. do let know how it turns out. thank you

        Reply
    16. judith says

      September 25, 2016 at 2:28 pm

      I'm a little confused about the measurements...I dont want to make too much...how many can the 600g make?

      Reply
      • Ajoke says

        September 25, 2016 at 5:44 pm

        Hi Judith, if you are looking to make just a little to serve 1 or 2, you can half the recipe used in the post

        Reply
        • Kwèré Chị says

          February 26, 2021 at 2:02 pm

          Please about how many pieces of puffpuff did the 600g make?
          I'm looking to make about 150-200 pieces, how do I work out the quantities of ingredients?
          Thank you.

          Reply
    17. Wifeofthelacq says

      October 03, 2015 at 8:19 pm

      Omgeeee !!! I made it and it came out very good, My husband had about ten before I was done. The only thing was the measurement was off so I had to do my own calculations the 600g is equivalent to almost 4cups and the sugar is almost one cup. I used one cup of brown sugar

      Reply
      • Wifeofthelacq says

        October 03, 2015 at 8:46 pm

        Thanks a lot Ajoke I'm greatful

        Reply
        • Ajoke says

          October 04, 2015 at 3:04 pm

          Thanks for the feedback. I will try and do my conversion to cups next time. I'm happy you and your family enjoyed it.

          Reply
    18. divinepeace says

      September 22, 2015 at 1:11 pm

      Hello Dear, Please what is the equivalent of 600g of flour in cups.

      Reply
      • Ajoke says

        September 22, 2015 at 2:07 pm

        Hello, 600g is about 2.5 cups, 1 cup is 250g. thanks for stopping by

        Reply
    19. Eugenia Obeng-Darko says

      September 21, 2015 at 12:46 am

      Omg thnks dearie can't wait to try this

      Reply
      • Ajoke says

        September 21, 2015 at 9:10 am

        Thanks Eugenia, please do keep me posted when you try it.

        Reply
    20. joy oserohwovo says

      September 20, 2015 at 10:41 pm

      It's as flat as pancakes, #sadface

      Reply
    21. joy oserohwovo says

      September 20, 2015 at 10:30 pm

      Hi dear, thanks for this, been wanting 2learn. God bless. I just made it (Infact still in the kitchen) and it didn't turn out so well. The batter didn't rise after 3hrs and it's flat in instead of round, I think it's cause it didn't rise. Please leme know what my error was. Already boasted to my colleagues that i'll be making some puf.

      Thanks

      Reply
      • Ajoke says

        September 20, 2015 at 11:27 pm

        Sorry to hear about this Joy and tell your colleagues you will nail it next time. Like you said too, the puff puff was flat because the batter did not rise. Next time you want to try it, make sure you check the date on your yeast to be sure it is not out of date.
        2. keep your water warm and not hot (the yeast would not activate if the water is hot)
        3. use fast action yeast and still follow the process on here.
        Please don't give up as I know it can be frustrating, I'm sure you will nail it this time 'round.
        thanks and I hope this helps. kindly keep me posted

        Reply
    22. Rabi Musa Saulawa says

      July 27, 2015 at 9:43 am

      Very interesting......ot that I thought I knew.....thanks

      Reply
      • Ajoke says

        August 21, 2015 at 9:44 pm

        Thanks stopping by Rabi.x

        Reply
    23. Bukky says

      July 02, 2015 at 2:44 am

      Thanks well done how about baking soda and nutmeg are they necessary.

      Bukky

      Reply
      • Ajoke says

        July 02, 2015 at 9:28 am

        Nutmeg yes, but baking soda is a NO NO as far as I know and you don't need baking powder too just add yeast and any other things you want. thanks

        Reply
    24. Oyindamola says

      June 11, 2015 at 7:57 pm

      Wow you made it really easy!
      Thanks
      Damola

      Reply
      • Ajoke says

        September 20, 2015 at 11:29 pm

        You are welcome Oyindamola

        Reply
        • Stella says

          May 08, 2020 at 11:20 am

          This recipe is wonderful. Though I haven't try it.

          Reply
    25. Idyee says

      June 01, 2015 at 6:28 pm

      Can i add egg or milk to make it richer?

      Reply
      • Ajoke says

        June 01, 2015 at 10:50 pm

        I don't see why not, it shouldn't stop it from rising. please let me know how it turns out. thanks

        Reply
    26. Lade M says

      April 17, 2015 at 4:07 pm

      lol @ puff puff will always be bae. Love your step by step pic guide, it will come in handy the next time i make my puff puff as I struggle a lot with getting it to form a round ball. well done

      Reply
      • Ajoke says

        April 21, 2015 at 12:43 pm

        yes o. it will always be evergreen. thanks for stopping by and do try it out and let me know how it turns out.

        Reply
    27. oby says

      April 15, 2015 at 1:07 pm

      Omg God will bless u

      Reply
      • Ajoke says

        April 15, 2015 at 6:13 pm

        Amen and you too Oby. Thanks for stopping by

        Reply
      • GLORY Ogunsiji says

        April 29, 2020 at 6:18 pm

        Thanks for this post. I have been looking forward for this. Hope to get back when am done.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Copyright © 2023 My Active Kitchen on the Brunch Pro Theme