• 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.