Nigerian Puff Puff

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1. 1Step 1: In a shallow bowl, add flour and salt together, combining the salt with the flour first.
2. 2Step 2: Add the other dry ingredients and combine well.
3. 3Step 3: Add lukewarm water to the dry mixture in bits to form a batter. You can add 500g at first, then check if it needs more water. The batter should not be runny and it shouldn't be thick as well; find a balance in between the two.
4. 4Step 4: Cover the bowl with a cling film or a damp towel and place in a warm place to proof until the batter doubles in size, usually between an hour or two. You can leave it longer if you want.
5. 5Step 5: Once the mixture has risen and doubled in size, move on to frying.
6. 6Step 6: On medium-high heat, add enough oil to a frying pan and heat till hot (about 4 inches high). Drop a tiny bit of batter in hot oil to test; if the batter floats to the top of the oil, then it is ready to use.
7. 7Step 7: To scoop batter with your palm: get clean water in a bowl, dip your hand in the water to wet it a bit, shake off excess, dip your hand in batter, draw the batter towards the bowl and yourself, keep the batter in between your fingers and palm, squeeze batter in-between your palm and allow it to drop freely into the oil. Don't overcrowd the oil.
8. 8Step 8: The batter should float to the top of the oil. Reduce the heat a bit at this point so that puff puff can fry through and be well done.
9. 9Step 9: Fry puff puff on both sides till golden brown.
10. 10Step 10: Repeat the process till you have exhausted the batter.
11. 11Step 11: If the hand method is not for you, simply use a scoop to put the batter in oil.