Yoghurt puff puff is a delightful twist on the classic West African street snack, where the traditional yeast-risen dough is enriched with plain yoghurt. The yoghurt adds a subtle tang and, more importantly, reacts with the baking soda to create an incredibly light, airy interior with a beautifully crisp golden exterior. This version is easy to make, requires no special equipment, and delivers perfectly fluffy puff puff every time.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 1 teaspoon instant yeast (or active dry yeast)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg (optional, but classic)
- 1/4 teaspoon salt
- 1 cup (240 ml) plain yoghurt (full-fat or Greek, at room temperature)
- 1/4 cup (60 ml) lukewarm water (if needed)
- Vegetable oil, for deep frying (about 3 cups / 750 ml)
Instructions
- Make the batter: In a large mixing bowl, whisk together the flour, sugar, instant yeast, baking soda, nutmeg, and salt. If using active dry yeast, dissolve it in the lukewarm water first and let it sit for 5 minutes until frothy.
- Add wet ingredients: Pour in the yoghurt and the lukewarm water (if using). Mix with a wooden spoon or spatula until you have a thick, smooth, and slightly sticky batter. It should be thicker than pancake batter but not stiff like dough. If it seems too thick, add a little more water (1 tablespoon at a time). If too thin, add a tablespoon of flour.
- Rest the batter: Cover the bowl with a clean kitchen towel or plastic wrap. Let it rest in a warm, draft-free place for 1 hour, or until the batter has doubled in size and is bubbly. This step is crucial for a light texture.
- Heat the oil: About 10 minutes before frying, pour oil into a deep pot or Dutch oven to a depth of at least 2 inches (5 cm). Heat over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of batter into the oil; it should sizzle and float to the surface immediately.
- Fry the puff puff: Once the batter has risen, stir it down gently. Using a small cookie scoop or two spoons, carefully drop spoonfuls of batter into the hot oil. Do not overcrowd the pot; fry in batches of 5-6 balls. They will sink slightly, then rise to the surface and puff up.
- Cook and turn: Fry for 2-3 minutes per side, turning occasionally with a slotted spoon, until they are deep golden brown and cooked through. The internal temperature of the puff puff should read 190°F (88°C) if you want to check, but visual cues are usually enough.
- Drain and serve: Remove the puff puff with a slotted spoon and drain on paper towels. Repeat with the remaining batter. Serve warm or at room temperature.
Tips
- Yoghurt consistency: If using Greek yoghurt, it’s thicker than regular yoghurt. You may need to add an extra 2-3 tablespoons of water to achieve the right batter consistency. The batter should be thick enough to hold its shape when scooped, but not dry.
- Don’t skip the rest: The resting time is what makes puff puff fluffy. If you are in a hurry, you can reduce it to 30 minutes, but the texture will be denser. For best results, let it rest the full hour.
- Oil temperature: If the oil is too hot, the outside will brown too quickly and the inside will be raw. If it’s too cool, the puff puff will absorb oil and become greasy. Use a thermometer or test with a small drop of batter.
- Sweetness: The sugar amount is adjustable. Start with 1/2 cup (100 g) for a mildly sweet snack, or reduce to 1/3 cup (65 g) if you prefer it less sweet. Remember that the yoghurt adds a slight tang, which balances the sweetness.
Serving Suggestions
Yoghurt puff puff is delicious on its own, but you can elevate it with a few simple accompaniments. Serve it warm with a dusting of powdered sugar, a drizzle of honey or maple syrup, or a side of chocolate sauce for dipping. For a savory twist, pair it with a spicy pepper sauce or a fresh tomato chutney. It also makes a great base for a dessert bowl with fresh fruits and a scoop of vanilla ice cream.
Variations
- Spiced: Add 1/2 teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm, aromatic flavor.
- Citrus: Add 1 tablespoon of orange or lemon zest to the batter for a bright, fresh note.
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour for a heartier texture. You may need to add a little more water.
- Vegan: Use a plant-based yoghurt (like coconut or soy) and ensure your sugar is vegan. The baking soda will still react with the acidity of the yoghurt.
Storage and Reheating
Store leftover puff puff in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated 350°F (175°C) oven for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes, until warm and crisp. You can also microwave them for 20-30 seconds, but they will be softer. For longer storage, freeze the puff puff in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in the oven or air fryer.
Frequently Asked Questions
Why is my puff puff dense and not fluffy? This usually happens when the batter didn’t rest long enough, or the oil was too hot. Make sure you let the batter double in size (about 1 hour) and that the oil is at 350°F (175°C). Also, don’t overmix the batter after it has risen; gently stir it down.
Can I use baking powder instead of baking soda? Yes, you can substitute 2 teaspoons of baking powder for the 1/2 teaspoon of baking soda. However, the texture may be slightly less airy, as baking soda reacts with the acid in the yoghurt to create more gas. If using baking powder, you can reduce the yoghurt to 3/4 cup (180 ml) to avoid too much tang.
Can I make the batter ahead of time? Yes, you can prepare the batter and let it rest in the refrigerator for up to 12 hours. Just take it out 30 minutes before frying to let it come to room temperature. The cold will slow the fermentation, but it will still be fine.
How do I keep puff puff crispy? The key is to drain them well on paper towels immediately after frying. Do not stack them while they are hot, or the steam will make them soggy. If serving later, reheat them in the oven or air fryer to restore crispiness.
Can I bake puff puff instead of frying? You can, but the texture will be more like a muffin than a fried dough. Preheat your oven to 375°F (190°C) and drop spoonfuls of batter onto a greased baking sheet. Bake for 12-15 minutes, or until golden brown. They won’t be as crispy, but they are a healthier alternative.
Why did my puff puff deflate after frying? This can happen if the oil temperature is too low, causing the puff puff to absorb oil and sink. It can also happen if you remove them from the oil too quickly. Make sure the oil is hot enough and fry until they are deeply golden brown, so the structure sets.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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