Good old puff puff. I still remember eating this Nigerian street snack along with Buns which I am yet to do a post on. I have also made these puffies with pepper and onion and as spicy as they were, I could not stop eating them.
Have you ever seen the hawkers in Nigeria with a small show glass on their heads carrying egg rolls, buns and puffpuff? Growing up in Nigeria, I bought so many egg rolls and puff puffs from them. These Savory and sweet things are some of what we call Nigerian “small chops”
My ajebutter 2 lives for puffies, he can eat them by the dozens. I remember once we were in church and My Aunty gave him some puffies and he had about two in each hand and one in his mouth; and chewing away. As the school year resumes, I will have to resume making some for him for snack time along with some of my Nigerian meat pie for Ajebutter1. I shall also be sharing some of my ajebutters favorite things to eat; which are not really too difficult to make. I actually enjoy playing with ideas which I live for when they actually like them.
As I type this post, we all have slightly greasy hands from eating puffies 🙂 Oh team #fitfam I am so slacking with this diet thing 🙂
Anyway, here we go
- 2 cups of all purpose or wheat flour
- ⅛ tsp paprika(optional)
- ½ cup of sugar(add more if you would like more sugar)
- 2-1/4 tsps yeast (about ¼ oz)
- 1-1/2 cups luke warm milk or water(eye ball the liquids)
- ¼ tsp nutmeg
- ½tsp vanilla
- ¼ tsp of cinnamon or cinnamon sugar(for garnishing)
- half of a very small onion(a little trick I learnt)
- 1 tsp salt
- oil for deep frying
- Sift the flour. Mix with all the dry ingredients. Make a well in the middle of the flour and gradually pour the milk into the well and mix with the flour(please eye ball the water/milk as you mix). The mixture will be really soft. Cover with a cheese cloth or a clean kitchen towel and set it in a warm place for about 45minutes to rise.
- Heat up some oil until 350 degrees, add some onion to heat up and fry with the oil; then with a table spoon or bigger drop little balls of the risen dough to fry for about 3-5 minutes on each side
- Serve with a sprinkle of cinnamon or cinnamon sugar
- 1½ cup of all purpose or wheat flour
- ⅛ tsp paprika(optional)
- ¼ cup of sugar
- 1½ tsps active dry yeast
- 1 and .5 cups luke warm milk or water(eye ball the liquids)
- ¼ tsp nutmeg
- ½tsp vanilla
- ¼ tsp of cinnamon or cinnamon sugar(for garnishing)
- half of a very small onion(a little trick I learnt)
- 1 tsp salt
- oil for deep frying
- Sift the flour. Mix with all the dry ingredients. Make a well in the middle of the flour and gradually pour the milk into the well and mix with the flour(please eye ball the water/milk as you mix). The mixture will be really soft. Cover with a cheese cloth or a clean kitchen towel and set it in a warm place for about 45minutes to rise.
- Heat up some oil until 350 degrees, add some onion to heat up and fry with the oil; then with a table spoon or bigger drop little balls of the risen dough to fry for about 3-5 minutes on each side
- Serve with a sprinkle of cinnamon or cinnamon sugar
I used your recipe and it came out fantastic
Thank you so much. I am glad that it worked for you 🙂
Is it ok to make the puff puff with regular all purpose flour or is it required to use wheat flour?
Regular all purpose flour works great 🙂