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May 5, 2019 Appetiser Recipes

Nigerian Puff Puff Recipe

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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
5 from 4 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

 

Related

Categories: Appetiser Recipes Tags: easy puff puff recipe, how to make nigerian puff puff, how to make puff puff, nigerian puff-puff, nigerian snacks, nigerian street food, Puff puff, puff puff recipe

Previous Post: « Egg sauce and Yam
Next Post: Nigerian Beef Stew (African Stew) »

Reader Interactions

Comments

  1. 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
  2. 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
  3. Bobby says

    May 2, 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
  4. 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
  5. 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
  6. Otunba sholafunmi bukola says

    April 7, 2020 at 12:11 pm

    Pls can I add butter to my puff puff

     
    Reply
    • Ajoke says

      April 8, 2020 at 12:34 am

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

       
      Reply
  7. Rachel says

    October 1, 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
  8. 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
  9. 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
  10. 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
  11. Wifeofthelacq says

    October 3, 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 3, 2015 at 8:46 pm

      Thanks a lot Ajoke I’m greatful

       
      Reply
      • Ajoke says

        October 4, 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
  12. 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
  13. 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
  14. joy oserohwovo says

    September 20, 2015 at 10:41 pm

    It’s as flat as pancakes, #sadface

     
    Reply
  15. 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
  16. 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
  17. Bukky says

    July 2, 2015 at 2:44 am

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

    Bukky

     
    Reply
    • Ajoke says

      July 2, 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
  18. 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 8, 2020 at 11:20 am

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

         
        Reply
  19. Idyee says

    June 1, 2015 at 6:28 pm

    Can i add egg or milk to make it richer?

     
    Reply
    • Ajoke says

      June 1, 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
  20. 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
  21. 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

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