Puff Puff — those irresistible little balls of fried dough — is one of Nigeria’s most beloved snacks. Found everywhere from school canteens in Lagos to birthday parties in Birmingham, this simple treat has been making people happy for generations. Made from a lightly sweetened, yeasted batter that puffs up beautifully in hot oil, Puff Puff is eaten as a snack, a party small chop, and a sweet treat at any time of day.
There is something deeply comforting about the moment a fresh batch lands on the table — golden brown on the outside, cloud-soft and pillowy inside, still warm from the pan. Whether dusted with icing sugar, rolled in granulated sugar, or enjoyed plain with a cold malt drink, they disappear within minutes. At Nigerian gatherings across the UK, no small chop spread is truly complete without a generous bowl of them — they are the first thing children reach for and the last thing left on the table.
The good news is you do not need to make the batter from scratch. Awuf Afro Store stocks ready-made Puff Puff Mix — simply add warm water, leave the batter to rise, and fry. Everything you need is available in one place, delivered straight to your door.
Ingredients
Serves makes ~30
| Quantity | Ingredient |
|---|---|
| 1 pack (700g) | Puff Puff Mix |
| approximately 1 litre | Vegetable oil (for deep frying) |
| 2 tbsp | Sugar (optional, for extra sweetness) (the mix already contains sugar; add more to taste) |
| 300–350ml | Warm water (lukewarm, not hot) |
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Method
- Mix the batter: Pour the entire 700g Puff Puff Mix into a large bowl. If you like your puff puff extra sweet, stir in 1–2 tablespoons of St Louis Sugar. Gradually add 300–350ml of lukewarm water, mixing steadily with a wooden spoon or your hand, until you have a smooth, thick batter that drops slowly from the spoon. It should be thicker than pancake batter — do not make it runny or the balls will not hold their shape.
- Rest the batter (45–60 minutes): Cover the bowl tightly with a clean cloth or cling film and leave it in a warm spot for 45–60 minutes. The batter will rise noticeably and become bubbly as the yeast activates. This resting step is essential — it gives you that light, airy texture inside.
- Heat the oil: Pour KTC Vegetable Oil into a deep pot or heavy saucepan to a depth of 4–5cm. Place over a medium-high heat until the oil reaches approximately 170–180°C. To test if the oil is ready, drop in a small amount of batter — it should sizzle immediately and rise to the surface within 2–3 seconds. If it browns in under a second, lower the heat slightly before you begin.
- Fry in batches: Using a wet tablespoon or your fingers, scoop golf-ball-sized portions of batter and lower them carefully into the hot oil. Fry 6–8 balls at a time — do not overcrowd the pot or the temperature will drop. Fry for 3–4 minutes, turning gently every minute so they colour evenly all over, until deep golden brown.
- Drain and serve: Lift the puff puff out with a slotted spoon and drain on a plate lined with kitchen paper. Continue frying the remaining batter in batches. Serve warm — plain, dusted with icing sugar, or rolled in granulated sugar. One 700g pack makes approximately 30 puff puff balls.
Tips & Variations
- Get the consistency right: The batter should be thick enough to hold its shape when scooped — think thick oat porridge. Too thin and the puff puff will be flat and greasy; too thick and they will be dense and doughy. Add water a little at a time and stop as soon as the batter comes together.
- Keep the oil temperature steady: Oil that is too hot will brown the outside while leaving the centre raw; oil that is too cool makes the puff puff absorb excess grease. Keep the flame at medium and let the oil recover its heat between batches for best results.
- Freeze leftovers: Puff puff freeze beautifully. Cool completely, then pack into a freezer bag and freeze for up to one month. Reheat from frozen in an air fryer or oven at 180°C for 5–7 minutes until piping hot and crisp on the outside again.
