Nigerian Puff Puff Ball – How to Make Puffs for Small Chops
In Nigeria, puff puff is one of the most popular snacks.
The small chops (appetizers) plate is a must-have for every occasion, and no small chops dish is complete without puffpuff. There’s even a puff-puff hairstyle
This shows how popular this crunchy street food is in Nigeria.
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Nigerian Puff Puff – Deep Fried Pastry
Puff-puff is a popular street snack in most West African states, as well as it goes by several names depending on the country.
African Puff puff is similar to mandazi in South Africa, on the other hand, Puff-Puff (Puff) is the Cameroonian and Nigerian name.
Bofrot (togbei) is the Ghanaian name, while puff-puff is the British English name.
How many calories does a Nigerian Puff Puff have?
- Calories in Puff puff
What is Puff puff Made of? Nigerian puff puff ingredients
Flour, sugar, yeast, water, salt, and deep-frying oil are the essential components
Nigerian Puff Puff Variation
- How to make puff puff with pepper and onions recipe
- How to make puff puff and doughnut
- Make puff puff with pepper and milk
- Nigerian Banana Puff puff recipe
- How to make puff puff with yeast
- Nigerian Keto Puff puff pastry
- How to make puff puff for small chops
- Mix and make puffpuff
- How to make puff puff with eggs
- Make puff puff round
- How to make puff puff for sale – How to start puff puff business in Nigeria
Nigerian Puff puff Recipe
We’ll leave it to our Nigerian American brothers and sisters to tell you how delicious and unique this Nigerian snack dish is over there.
It’s unusual to go to a party in Nigeria and not come across the Nigerian Puff Puff.
Making the Puff Puff pastry is simple if the instructions are followed strictly because the mixing is simple and you will see confirmation that you are doing things the right way as you go.
This delectable snack dish will meet everybody’s cravings. It’s a sweet core with spicy fried batter. We hope these handmade puff puffs fulfill your hunger as much as they do ours!
What is Puff Puff?
Nigerian Puff Puff is a spongy, deep-fried spherical food with a Nigerian heritage. It’s soft and springy to the touch, like a foam sponge when you pinch it.
They’re made with yeast dough and deep-fried till golden brown. It has a doughnut texture, but it’s a little chewier.
How to Make Nigerian Puff Puff Without Yeast
Please join me if you’re weary of the conventional yeast puff puff method and want to take a shortcut to put this delicious treat together.
Toss together all of the ingredients:
- self-rising flour
- plain yogurt
- Preheat your frying oil to medium. Check that the oil is not too hot or too warm. We don’t want undercooked Puff-Puff or Puff-Puff that has been saturated in oil. (This is critical for a faultless result.)
- Then you may begin frying. To get the perfect spherical shape, scoop the dough into the frying oil with your hand or an ice cream scooper.
- Fry for about 5-6 minutes, or until golden brown. Drain and remove the item. Enjoy while it’s hot.
How to Make Self-Rising Flour at Home
All you have to do is combine 300 grams of all-purpose flour with 1 tablespoon of baking powder. Toss everything together well. It’s time to use your self-rising flour.
Puff puff ingredients and measurement
- 2 cups (250g) of Plain Flour
- ½ teaspoon ground nutmeg
- 2 teaspoons of yeast (the one used in baking bread)
- 3 pinches of salt
- ½ cup granulated sugar (or to your taste)
- Lukewarm water (for mixing)
- Vegetable Oil (for frying)
Puff puff Recipe – How to make Puff puff: Before making the Nigerian Puff Puff:
If your yeast looks like small pebbles or a paste, combine it with lukewarm water and keep it away. After you’ve added water to the Puff Puff mix, you’ll add it. If your yeast is in powder form, add it to the flour with the other dry recipes (as mentioned below).
- Firstly, in a mixing dish, combine the flour, ground nutmeg, powdered yeast, sugar, and salt. Then, combine all of these ingredients.
- Secondary, small amounts of water are added at a time, and everything is mixed by hand until all of the ingredients are properly combined. If applicable, add the yeast you mixed with lukewarm water. If you want the puff puff to rise faster, combine the ingredients with warm water.
- Thirdly, continue to mix until the batter is smooth but not runny enough to spill from a spoon. The pastry should be thicker than pancake batter
- After that, cover the bowl with aluminum foil and push the bowl’s edges together to make sure it’s airtight.
- Then, allow for a 45-minute rising time. The Puff Puff batter should have grown in volume and have some air bubbles when it’s ready to cook.
- Pour some oil into a large saucepan and heat it. Because of the netting, using a deep fryer for Puff Puff is not recommended, but if you must, adjust the temperature to 350°F.
- It’s important to keep in mind that the oil should be at least 3 inches deep. This is so that when the puff puff is scooped into the oil, it will become spherical. You don’t want your Pancakes to be flat.
- Put a drop of batter into the heated oil to see whether it’s hot enough. It is hot enough when it sizzles and rises to the surface of the oil. The batter will sink to the bottom of the pan and stay there if the oil is not heated enough.
- When the oil is heated enough, use your hand to scoop some batter into the oil by pushing the batter between your thumb and index finger.
- Fill the frying pot with the same amount of batter as the space in the frying pot will allow without overloading.
- Flip the puff puff after the underside has become golden brown so that the topside may be cooked as well.
- Finally, remove the puff puff balls from the pan when both sides are golden brown and lay them in a strainer. Line your sieve with paper towels if you want to decrease the amount of oil on your Puff Puff as much as possible. The paper towels aid in absorbing the surplus oil from the puff puff.
Serve with a chilled beverage. Feel free to top it with jam and other toppings that you would likely use on doughnuts.
Method for Scooping Puffpuff pastry With Your Palm
- Fill a dish with clean water.
- Wet your hand in the water and brush off the surplus.
- Dip your hand in batter and pull the batter towards the bowl and yourself.
- Hold the batter between your fingers and your palm.
- Don’t overcrowd the oil by squeezing the batter between your palms and allowing it to drop easily into it.
- The batter should float to the surface of the oil, and this is where the magic begins.
- I like the parts where the puff puff begins to spin in the hot oil (reduce the heat a bit at this point so that puff puff can fry through and be properly done)
- Puff puffs should be fried on all sides till golden brown. Repeat the process until you’ve used up all of the batter.
If you don’t want to do it by hand, use a scoop to drop the batter into the oil.
FAQ on Nigerian Puff Puff
People also wonder why their puff puffs are hard after they’ve been fried.
The oil is hot enough if it floats; however, if it sinks to the bottom of the pot, the oil is not hot enough. My Nigerian Puff Puffs Aren’t Fluffy or Soft:
Perhaps you didn’t add enough water throughout the mixing process. If your puff puff batter is too thick the next time, add a little more water.
Wait! My Puff Puff Is Excessively Dense! What can I do?
Don’t worry if your puff puffs come out overly firm or chewy. There are a few simple ways to fix a thick puff puff. Add a few teaspoons of water to the batter first.
Second, you may be just cooking the dough for too long. Take the balls out about a minute sooner. Finally, reduce the salt in your puff puffs to keep them moist and flaky.
Why is my Nigerian Dessert puff puff oily?
Another point to remember is that you’ll need a lot of oil to fry your puff puff.
This is critical because if the oil is not hot enough, the puff puff will soak up a lot of oil, and if it is too hot, the puff puff will burn on the outside but still be raw on the inside
Is it okay if I let my puff puff rise overnight?
This, I’ve realized, is the result of waiting too long before frying it.
When using quick-rise yeast, puff puff should never sit for more than 60 minutes.
It should only take around 45 minutes for the batter to rise if it is kept warm.
Is puff puffs good for you? Healthy?
Because they are inflated and thus full of air, most baby’s specialized puffs are quite poor in nutrition.
However, they often have a faint yet pleasant flavor and are an excellent addition to a balanced diet
Where did Puff Puff originate from? Place of Origin
Sub – Sahara Africa
Geographically, Sub-Saharan Africa is part of the African continent south of the Sahara.
It includes all African countries and territories that are wholly or partially south of the Sahara, according to the United Nations.
What is the best way to store Nigerian puff puff?
Puff puffs, like most deep-fried treats, are best eaten the day they’re made, but the fried dough can be kept at room temperature in an airtight container for up to a day.
Simply reheat in the microwave or, better yet, in the oven, which will help them crisp up a little.
Can I give my 6-month-old puffs? When can you start giving your baby puffs?
Even if your baby still needs a lot of formula or breastmilk, it’s a good time to start introducing puffs and other soft foods once they’re 6 months old.
Puffs disintegrate quickly in the mouth, making them ideal baby food for those who are just starting to eat.
What makes my Puff-puff so strong?
Puff puff with a ‘pomo’ texture that is too chewy or tough: Over-rising could have been the cause.
You may have left it too long before frying it, causing it to over-rise.
Some people leave theirs to rise for up to 2 hours, but the safest bet is to leave it for no more than 40 minutes to 1 hour.
When puff puffs don’t rise, what do you do? Is your dough not rising?
If the dough STILL does not rise (and you’re certain the yeast was good), preheat your oven to an extremely low temperature, such as 90 degrees Celsius.
Turn the oven off after it has heated up, and then place the covered dough bowl in the oven. The warmth inside will help the dough rise more quickly.
What makes a Puff Puff different from a bun? Puffpuff vs. Buns
Puff puff and buns have a lot in common because they’re both deep-fry ball-for pastry.
Puff Puff has an oilier form, soft inside and out than Nigerian Buns, which has a deeper flavor with a crispy surface and pillowy insides.
Effect of too much yeast in puff puff – Too much yeast in puff puff has an adverse effect.
There are 62.5 mcg of umeclidinium and 25 mcg of vilanterol in each puff. Anoro levels rise as a result, which can have catastrophic consequences.