Puff Puff
Puff Puff is a deep fried Nigerian snack made from flour, yeast, sugar, water. It is a soft, almost pillowy yet chewy snack. Puff Puff is not to be confused with ‘Buns,’ which is a richer Nigerian snack, due to the addition of eggs and milk. Puff Puff is very basic, no fancy pants there!
It’s incredibly easy to make, even if its your first time making it!
To make Puff Puff, here’s what you’ll need:
| Prep Time: 5 Mins (to 1hr) | Cook Time: 5 Minutes | Difficulty: Easy | Serves: 6 |
- 1 cup all purpose flour
- 1 cup room temperature water
- 1 tsp dry yeast powder
- 1/2 tsp table salt
- 3 tbsps granulated white sugar
- 5-6 cups Canola Oil for frying
1. Add all dry ingredients to a bowl and mix
2. Add water in increments, stirring/mixing as you go along. It should have a stretchy, elastic, cake batter consistency (mix thoroughly).
3. Cover with napkins & put in an unheated oven to rise for 1-2 hours
It should look like this after its risen:
4. Mix some more, then pre-heat oil in a deep fryer
5. Use hands or a rounded spoon to scoop mixture into oil
6. Test oil temperature by dropping in a spoonful of batter. Once it turns dark golden brown, its hot enough!
7. Add spoonfuls of batter to oil, avoid overcrowding
8. Once underside turns dark golden brown, flip it (1-2 mins per side)
9. Once done, put on a plate lined with paper towel to drain oil
And you’re done!
(Puff Puff Texture Shot – No Flash)
(Puff Puff Texture Shot with Flash)
Notes:
- The consistency of the batter is really important; it shouldn’t be too thick or too thin, before you count to two, it should drop back down if you hold some up with a spoon. It’s stretchy, almost like an elastic.
- Taste wise, once your batter has risen, you should be able to tell by smell if it’ll taste good. You’ll just have to trust me on this one! The risen batter should smell like it’s been cooked and ready to eat.
- If you want to skimp or add more sugar, you can taste the batter before putting it away to rise, to see if it’s sweet enough. Don’t eat a teaspoonful now, just dip your finger in it and taste!
- Once the oil is hot enough and you drop the batter in, it should float up almost immediately, always test one to get the right temperature.
- When you flip some of the Puff Puff while frying, it might just flip right back to the side it was previously on, so you could either try to hold those ones down with your turner or just leave it be. This often accounts for some Puff Puff having a lighter side to them, doesn’t affect the taste though!
- You don’t have to use Canola Oil, feel free to use Vegetable Oil, Corn oil or a mix of oils.
- You can substitute granulated white sugar for dark or light brown sugar, honey or agave nectar, though you might have to a tad more of the honey/nectar to get the sweetness just right. You’d also want to cut back on the water just a tiny bit, since honey/nectar are liquids.
- Puff Puff can be incredibly greasy and there’s really no other way around that, it’s got to be deep frying! You could squeeze it in a paper towel and flatten it, but that would take away from the joy of eating it as is! Just be sure not to eat it everyday or even every week!
Enjoy…
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please keep me posted on how to bake different snacks cos of my family. thanks
Hi Nneka!
Will sure do, be sure to register/subscribe to the site (if you haven’t already) so you can get updates via email. And, of course, you can always check the site frequently for new updates.
Thanks for coming through!
You’re absolutely heaven sent!!!
I’ve been looking for somewhere to learn how to make puff puff and you just put this up!
Thank You!!! :-)
Hi Tola!
Aww, thanks! :) Let me know how it goes!
Thanks for posting this! I’ve been looking for a detailed recipe for some time. I seem to be getting something wrong though. When I fry the dough, it ends up hard on the outside and not so round. What am I doing wrong?
Hi Anu!
You’re very welcome!
For the issue with the puff puff, I would tag it to two things: the first being that maybe you’re letting it sit/fry too long, which makes the edges/outside crisp up. For instance, sometimes when you fry eggs (plain or omelette), if you let it fry for a bit too long, while the egg itself will be cooked, the edges will become crisp OR maybe the oil is a bit too hot, so the outside cooks much faster than the inside and you’d have to leave it in a bit longer so the inside can thoroughly cook, thereby making causing hard edges. If the first is it, you want to keep an eye on it so it doesn’t over fry and if it’s the second, be sure the oil is not too hot.
The second could be that maybe the object you’re using to spoon the batter into the oil might not be round enough. For instance, a spoon is not actually round, it’s oval in shape, but it works because once your pour the batter in, it sort of ‘molds’ into a round or oval shape. If you take a look at the photo 7 and some are round, some are oval.
To get them strictly round, try scooping the batter into your hands/palm and pour carefully into the batter or you could use a ladle, since that already has a cupped/round shape to it.
Hope this helps! :)
I also think that the problem the poster could be having is that the amount of oil he is using, is not sufficient and the puff puff’s are touching the bottom of the pan and frying while making contact with the bottom of the pan. Just my point of view. -A
Hi Angel,
Yup, you are right. I previously mentioned that to someone in the comments for this post.
wen d mixture has risen well wen am abt 2 fry mine i usually add a little hot pepper for little spicy taste.
Hi Joke!
You know, I’ve never heard of or tried spicy puff puff before, that’s a new one for me. Not sure how I’d like it to be honest, lol, but I guess it’s a tip for those that might like to try it.
Thanks for coming through! Hope to see you around more! :)
Hi! Can we store puff in an air tight container, if we can, for how long???
I am going to try this recipe, as its very new to me I am Pakistani. I tried your chin chin its very tasty.
Hi Azra!
By airtight container, I’m assuming you mean something like a bowl, but quite honestly, puff puff is best eaten fresh and on the same day. If for instance you put it in a bowl and cover it up sometime after frying, the outside becomes soggy and who wants that, you know. After the first day, it’s not the same, so I’d recommend making just enough to be eaten in a day. Disappointing I know :(, but with puff puff, fresh is best.
Glad you liked the chin chin! Thank you!
pls am a student of DELSU AND CURRENTLY IN 100 LEVEL .PL L WILL WANT YOU TO HELP ME IN MY PUFF PUFF BIZ BECAUSE RIGHT NOW L HAVE 1000,L JUST NEED YOU TO TELL ME HOW TO MANAGE THE MONEY AND TELL ME HOW TO BUY IT
Hi Ese,
I’m not exactly sure what you’re asking, can you clarify? Or send me an email: yetunde@avartsycooking.com
PLEASE CAN YOU ME TO GET THE NAME OF THE FIRST PERSON TO FRY PUFFPUFF
Hey Njoku,
I’m sorry, I don’t understand your question, can you clarify?
I want to try this for a second time. When I made the batter (step # 2) the first time, it wasn’t stretchy like the pic above with the spoon and the puff puff didn’t come out right. Could I be mixing too much or too little? By mix thoroughly, how long do you mean? Please advise me.
Thanks!
Hi Anu!
It could be either of two things: maybe you added too much or too little water OR there was something wrong with the yeast. It’s the yeast that’s going to give it that stretchy factor. Purchase ‘new’ yeast from the store, be sure to use room temperature water and only 1 cup of the water. See here for the kind of cup I use in measuring: http://www.avartsycooking.com/2009/12/my-measuring-guides-for-cooking/
Hope it works out better the second go round and if you run into any other issues, don’t hesitate to ask!
your site is awesome. i live in south africa and your site is like the bible for nigerian cooking. before i commit suicide pls i would like to have the recipe for nigerian buns. thank you very much.
Hi Grace!
Aww, really…yay, that’s amazing! Ahh, no suicide o, I’ve actually had a few people request buns, so I’ll try to get to it before the end of the month :)
You’re very welcome, hope to see you around more!
Hey Yetunde,
Great to come across a site with Nija food. I like the step by step. Puff puff has always been a disappointment even though my family really likes it. I’ve had same problems like Anu, but will give it a try again. Thanks again!
Hey Tope!
Thank you! Glad you’re enjoying the site!
Oh no, sorry to hear about puff puff gone wrong :( don’t give up on it just yet, keep trying and I’m sure you’ll perfect it :) Are there any particular problems you’re running into?
you cannot believe that am seeing this for the first time.i am very happy that you bless some home by just doing this that include me.am a fast learner .please how easy can i learn all this.i thank you once again.
Hi Bukky!
Lol, aww, well, congrats on seeing it now! As soon as you get in the kitchen and start cooking, you should start getting the hang of it :) If you run into any problems while preparing it, don’t hesitate to ask!
Hope to see you around more!
i am seeing this for the first time!thanks yetty for helping out.i can’t tell you how many times i have tried this but i seems to be getting something wrong all the time. Hope this will help and i’ll let you know.
Happy new year in advance..
Hey Bunmi!
Yay! I’m glad you’ve seen the recipe now, so hopefully, it should help out. If you run into any issues with it, be sure to ask!
Happy New Year to you too :)
Hello, Yetunde
i just made them, and i found them to be a little bit salty, although after you eat a few, you get used to the taste. thank you very much for posting this recipe. may God continue to give you the wisdom, and understanding needed to make these recipes in Jesus’ Name [AMEN!!!!].
I am presently making the dough for the basic Homemade Bread, and it smells terrific, i’ll be sure to let you know how it turns out.
Once again, God Bless you!!!!
Hi Oreofe!
Hmm, salty? That’s odd, because the recipe only calls for 1/2 a tsp of salt to season the flour. Did you, maybe, add a bit more than needed? Omg, dough for homemade bread always make the home smell sooo good!
AMEN and thank you so so much! I really appreciate it.
Good luck with the bread, I’m sure it’ll turn out great. Hope to see you around more! :)
Did you use self-raising flour? That can make a huge difference because self-raising flour has salt. Try using regular all-purpose flour or even bread flour.
Thanks for the tip! I didn’t even know self raising flour had salt.
What is the recipe for Buns?
I haven’t gotten round to checking it off my list, as some other readers have also requested it, but I will feature it soon.
happy new year yetty. i can see there is going to be a buns warfare soon. i am very good with the puff puff. the key is to use instant yeast with warm milk and put it in a warm oven for half an hour or an hour, it will rise and then you can fry it. when is this buns recipe coming? do not let me set fire to your website.lol
Hey Grace!
Lol, no buns warfare o! The recipe is coming, just stay tuned ;) Ah, no fire o, that one for sure will cause fight between me and you o, lol. You too have become a puff puff pro :)
Hi dear, do hope you’re okay? You’ve been quiet for a while now.
This puff puff thingy has got me really tired. I’m just not getting it right – taste wise it is perfect but it come out flat that my husband has nicknamed mine ‘akara puff’!
I’ve just bought a different type of yeast and I’m hoping it makes a difference. After reading through all the comments – I noticed someone mentioned using warm milk – could this be a substitute for water?
All the best and God Bless xxx
Hey Fran!
I was down with a fever for a while and after that, haven’t been in the kitchen much, been eating a lot of fast food :( Thanks for the concern though, I appreciate it :) New recipe next week.
I’m sorry to hear about the Puff Puff. If it’s coming out flat, maybe its not risen enough. I don’t think its the yeast, but I’ve only ever used the active/instant/dry kind. What type did you get this time and what kind were you using before?
I’ve never used milk in making Puff Puff before, so I can’t really recommend it as I’m not so sure about it. It might make a difference and it might not.
Then again, if you’re having issues with it holding shape, I don’t think water or milk would make too much of a difference.
Also, is there enough oil in the fryer? What are you using to scoop the batter into the oil?
Try giving it another go with the yeast you just got and you could try the milk and see what the outcome is.
Sending lots of Puff Puff luck your way!!
Sorry to hear you were ill and glad that you’re felling better now.
You know what – it probably might have been the amount of oil I used. I didn’t use the deep fryer and just put a moderate amount of oil in the frying pan. I will try it again with the new yeast and the deep fryer and hope it turns out great.
Thanks for the puff puff luck…lol. God Bless xxx
If you’re using a deep fryer, you want it to be filled at least halfway or to the line (if yours has one). Better luck this time and keep me posted on how it goes! ;)
i have got puff down to a fine art. they make something similar to that here in south africa and its called vetkoek. now back to the bone of contention betwen yetunde and i, pls where is my recipe for buns? the good lord know i have been asking since last year. major fight is going to brew on this site ooh. lol
Hey lady!
Nice! Good for you! Lol, I had to wait till I posted it before I replied you, lol. Finally, the Buns recipe is up! No fight abeg o ;)
Please, please, please post the recipe for buns before I chew my arm off.
Your site is my new cooking channel.
Thanks so much!!!
I spoke too soon – just saw your recipe for buns. THANK YOU!!!
You’re a limb-saver!
Hey Sara!
Lol, yay and you’re welcome!! Let me know how it goes ;)
You and your website totally rock! Thanks sooo much for doing this!
Hey Tosin!
Thank you so much and you’re very welcome! You totally rock too for being a reader! ;)
Hi…i’m a new subscriber and i love cooking..when i saw your site i was excited..thank you so much for sharing every recipe….i’m going to make puff-puff for a little house-warming party coming up soon…so i want to ask can i use any flour??? i have a flour already mixed for pancakes… will it come out good or should i buy another flour?
Hey Nikki!
Yay! Welcome to the fold!! For Puff Puff, I highly recommend plain white, all purpose flour for the best results.
I haven’t used any other kind of flour before to make it, but I imagine there will be subtle differences in the basic make-up of the flour that might give varying results.
For instance, pre-packaged pancake flour is usually pre-mixed with buttermilk, eggs, preservatives and what not, so yeah, more than likely, the Puff Puff won’t turn out right. It’ll be sweet, but instead of being round and spongy, it’ll probably be flat and a tad dense.
Hope that helps!
Hope to see you around more! :)
Just to let you know that I finally got it right : )
How’s the new place?
Yay!! Did you figure out where the problem was from?
Loving the new place, just need to unpack, still living out of boxes, for shame…lol
Yep- I guess it was from the shallow frying; I’ve used both yeast and had good results with using the deep fryer : )
Take your time and ease into unpacking and settling in – there are so many recipes to go back to and choose from here ; ) although looking forward to the newest one soon.
Take care and God Bless xxx
Ahh, so the oil level was the culprit! Nice you got it now :) I miss cooking and blogging, so I should get back to it very soon!
Thanks and thank you for being patient! I appreciate it!
hi..yetunde,
Nice thing you have going on here,,i love it.
But i really want to fry puff puff but i kinda forgot to get yeast…will it be okay if i use baking powder n let it rise for a while…?????
Hey Ann!
Thank you :) I doubt that baking powder will give the exact same results as yeast. It might rise a bit, but it just won’t be the same.
Make a quick run to the store for some yeast! If not, there’s no harm in trying baking powder. If you do try it, I’d like to know how it turned out.
Your site is simply one in a million,I’ve been looking for this like forever. Thumbs up sister for keeping it real
Hey Nas!
Aww, thank you so much! Glad you found it now and don’t hesitate to ask questions if you get stumped on any of the recipes.
Hope to see you around more :)
Helo Yetunde,am new to this site.Am in naija,abuja to b precise.God bless for this site.Pls as regds the measurements,esp the cup is there an altenative as i dnt ve them
Hey Chinyere!
Welcome to our community! We’re a friendly bunch around these parts ;)
One cup of flour would equal 16 heaping tablespoons of flour.
Hope that helps! If you have any other recipe related questions, don’t hesitate to ask!
Thank you and hope to see you around more!
Hello yetunde thanks for this site ve tried my hands on chinchin n it came out fine but i dont know how to preserve it.secondly am tryg the pufpuf too will let u know wen am tru.lastly yeti pls what about cake.
Hey Yemi!
Thank you! You can either store the Chin Chin in an airtight container i.e a bowl with a tight lid and leave on fridge or store in a covered bowl and store in fridge.
Storing it in the fridge will make it harder or crunchier too.
Let me know how the Puff Puff goes! Quite a few people have been requesting cakes, I’m so not a baker, but will work on a cake recipe for you all! :)
Hope that helps!
Hello yetunde thank u soooo much,how i wish you can taste my pufpuf so sweet am a pro now.love u yeti……
You’re very welcome! Lol, well, congrats ob being a pro now! Wish I could taste it as well, been craving it for a while now.
Love you right back! ;)
Hello Yetunde,
pls doi need to mix the yeast with water, before pouring it in the flour. or should i mix all components fry and add water to it
thanks
Hey Diana!
You don’t need to mix the yeast with flour. I usually do dry ingredients then wet ingredients.
So, dry (flour, yeast etc), then wet (water).
Hope that helps!
Hi
i followed your instructions and still 2 hours in an un heated oven and still my puff puff is not rising. This is the second time trying, the first time i waited four hours still did not really rise. It was a huge disaster.
Can you pls tell me what im doing wrong.
Hey Abisola!
If it’s not rising, the issue will more than likely be from the yeast. Did you just buy the yeast or have you had it for a while? What type of yeast did you use? Are any of the other ingredients not fresh?
Yes i bought the yeast,. The type of yeat i use is called a fast action dried yeast. I use it along with a plain flour which, is freshly bought.
Hmm, I still think the issue is with the yeast. Try testing it out by adding a teaspoon of the yeast into a small bowl of warm water and mix. Leave it for 5 minutes, if the yeast foams, it means its good, if it doesn’t foam, its not good quality yeast and you should probably try purchasing another brand.
Keep me posted!
I did as you suggested and it foamed just a tiny bit. I might have to buy a different brand of yeast.
Even though you just bought the yeast, the store might have had it in for a while. Try a different store and yup, a different brand. Keep me posted!
Made almost perfect puff puff yesterday, now I know what I did wrong. Thanks for sharing, your site is the best that I’ve found for Nigerian food recipes!! Keep doing your thing!
Heyyy!
Yay! Glad you figured it out ;) thank you!! I appreciate it a lot!!
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Hi yetty, im a newcomer here o! I really love what ive read so far, when u mean room temperature water, shld the water be warm? Also how can i join this site so i can get updates on new recipe cos i love cooking
Hey Bisola!
Welcome to the fold! By room temperature, I mean, like regular temperature water. Imagine if you left a bottle of water in a room that wasn’t hot or cold and how it would feel. If you look at the top right of the site, you should see a link to sign up or in the sidebar where it asks you to enter your email to receive updates.
Hope to see you around more! :)
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thanks for your recipes they are fab and i have tried a few of them with good results I just made puff puff and it over fermented i used instant yeast and a tsp i also tried to follow the recipe but please what is the size of your cup
Hey Ibk!
Thank you! If that was the problem you had, maybe you let it sit longer than it needed to. And/or maybe the yeast was no good. Try proofing the yeast before you use it next time; to do so, add a teaspoon of the yeast into a small bowl of warm water and mix. Leave it for 5 minutes, if the yeast foams, it means its good, if it doesn’t foam, its not good quality yeast and you should probably try purchasing another brand.
For the size of my cup, here is a post on measuring guides.
Hope that helps and let me know how it goes the next time around!
Hi Yetunde,
Thank you for this recipe! :)
I love puff puffs, but they are very greasy, so I thought I might be able to bake them. Do you think it’s possible?
Hey Amoni!
You’re welcome! Baked puff puff? Omg, totally unheard of! Unfortunately, baked puff puff will just not rise or ‘puff’ up the way it would when it’s fried. Yes, they are incredlbly greasy, but that hot oil is part of what makes them swell up and gives them that spongy texture they have.
Here’s a rec though, while frying, layer your plate with at least 2 or 3 sheets of thick paper towel, so when you take the puff puff out of the fryer, you put it on the paper towels and that should absorb some of the grease.
Hope that helps! ;)
Hi Yetunde,
It makes sense that they wouldn’t rise in the oven… unfortunately.
I guess I will just eat them as-is but it smaller quantities to make sure I don’t gain too much weight… but it would be a challenge: they are so delicious!
Lol, OR, make them normal sized and only eat them every so often, smaller bites might actually lead you to eating more since they’re so small! ;)
I totally love ur site,just mixed the puff puff batter.it’s sitting in d oven at the moment.am praying they turn out good as my husband has been waiting eagerly for them.fingers crossed
Hey Chisom!
Thank you! I’m keeping my fingers crossed for you! Let me know how they turn out!
Good day and weldone,
Once read about puffpuff with banana flavour I.e. Mixed with banana paste.
Have you tried it before and if yes how did it fair.
Hey Tomi!
I’ve never heard of that before, not to mention trying it. You could experiment and see how it goes and let us know how you liked it…
Your post is a bomb!!! Am a lover of puff-puff anytime and will surely try it out
Hey Ibisaki!
Lol, aww, thank you! Hope you like it and let me know how it goes!
I absolutely love that I just stumbled upon your website. Im in college and I live in the dorm and I’m tired of eating the same foods everyday. I’ve been trying to learn how to cook Nigerian food for a while now and this just makes it so much easier. My mummy will be proud…lol Thanks again! :)
Hey Evi!
Yay!! Lol, yes, for sure your mum should be proud! Let me know how the recipes go whenever you try them and don’t hesitate to ask me questions either if you run into any issues!
Hi Yetunde,
so glad i found your site, i have been on this puff puff thingy for a bit(that is how to make one) now i have found it, im sure going to try it out tomorrow and hope it works out just right.
would give you a feedback and only then can i say the site is heaven sent(lol) just kidding though.
Hey IB!
Yay! Glad you found the site too! I’ll take heaven sent ;) allow my head swell small, lol
Let me know how it goes!
This is very helpful! But um I was wondering, can I make them without yeast? and maybe use baking powder as a substitute?
Hey Jenny!
Yeast is one of the most critical components in making Puff Puff. Any recipe calling for yeast has a ‘rising period,’ and yeast works best in recipes that involve more starch or gluten (which makes the dough elastic and gives it a chewy texture). Baking powder, on the other hand, works entirely differently from yeast and can probably be best substituted in recipes that don’t depend on the stretchy properties of gluten.
So, short of it is, nope, yeast would be your best bet for the best results. Hope that helps!
I am making this right now. My batter looks so watery. I hope it comes out well? Fingers crossed.
Uh oh! Did you use more than a cup of water? Be sure to take a closer look at step #2 for the proper consistency.
Keep me posted! Good luck!
:-( its flat! hehehe! This is not the day at all. I am suppose to take this to my Jamaican friends we will be visiting later today! Maybe I will just make some buns, I am an expert in that, with your recipe of course! lol…
Lol, well, don’t throw the batter away, still fry a couple and see how it turns out and at least you have a plan B ;)
Hi Yetty, It was a water situation! I sprinkled some flour on the batter and it became round. Made some more few weeks later (few days ago) but reduced the water, was aiming at having your kind of batter and it worked. So, what food are we cooking this winter holidays? Happy holidays!
Hey you!
Ohhh, good to know! Glad it worked out this time. You know what, I’m not even sure yet. Soon as I figure it out, I will let everyone know! ;)
Happy Holidays to you too!
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I tried the recipe exactly as it was stated. It was too watery. I think the water measurement is off. I think it should probably be half a cup.
I haven’t had an issue with it being too watery, the measurements listed are what I used. If 1/2 a cup works for you, by all means, use that!
nice recipe break down by the way
Thank you!
Doing this puff puff for the first time today and my dough is currently sitting in d oven. I pray it turns out well but think I may have used too much water. ( my cup may be bigger than Urs!! Lol)
Fingers crossed for me and look forward to tryin ur other recipes
Thanks
Hey Olu!
Lol! Uh oh! Keep me posted, let me know how it turns out!
I just did my puff puff today and it turned out nice. My husband eat it and asked for more. Thanks
Hey Chioma!
Yay! Awesome!! Did you take pictures?
woh, i luv dis. I have been looking forward to learning how to make puff puff. Tanks alot, am gonna try dis and i hope it works
Hey Linda!
Awesome! Let me know how it turns out!
Measuring cups differ for volume of water and they differ for measuring quantity of flour or grains. They are 2 different measuring tools. I use a metal or steel measuring cup for flour and I use a glass measuring cup to measure liquids by volume.
Measuring utensils for Nigerian cooking differ greatly and as such, recipes are tailored with that in mind.
Thanks for this wonderful work. I followed ur instruction but after putting it in oil, it was flat and didn’t form puff-puff. What do u think d problem is?
Hey Christiana!
Thank you! My first thought is that the oil wasn’t hot enough and perhaps, the batter didn’t rise enough. When next you try it, test the oil before frying a larger batch, by dropping half a teaspoon of the batter to see how hot it is.
Keep me posted!
Thanks for the time you spent to teach people how to do things themselves . Please I will like to know the mesurement of one cup in gram(g). Thanks once again.
Hey Maria!
You’re so very welcome! It pleases me to do so :) 1 cup of flour would be about 140 grams.
Hope that helps!