SWEET PUFF PUFF

PUFF PUFF 

Ingredients 
250g of plain flour 
2 table spoons of yeast 
Half teaspoon of fround nutmeg 
Hlf teaspoon of salt 
Granulated sugar to taste (you can also use powdered sugar) 
Lukewarm water(for mixing) 
Vegetable oil(for frying) 
Onion and ground dried pepper (optional) 

Preparations 
Pour flour into a bowl, mix with other dry ingredient, nutmeg, powdered yeast, sugar and salt. 
Add water in small quantities and mix everything by hand till you have a pretty good paste. Not to runny and not to thick, make sure the mixture is easily malleable. The mixture should be thicker than pancke batter. 
Use warm water to mix the puff puff ingredient, if you want it to rise faster. Cover the bowl with aluminium foil and make sure it is airt tight by pressing the ends of the bowl. 
leave to rise for about 45 minutes to an hour. The batter should have risen in quantity and will have some air bubbles. 
Pour some oil into a deep pot or frying pan, allow to heat up. The oil should be atleast 3 inches deep. Before you start frying, test that the oil is hot enough. Other wise the batter will sink down to the bottom of the oil and stay there. 
When the oil is hot enough, scoop some batter into the oil using your hand, by pressing the batter out from between your thumb and index finger. Put in more scoops of the batter, as much as the space in the frying pot or pan will allow. Do not overcrowd. 
Make sure both sides are properly browned or golden brown before taking thm out. If you want to reduce the oil on your puff puff, place in a sieve a flat plate or paper towel underneath help soak away excess oil.