Puff puff

In a shallow bowl, add flour and salt together (combine salt with flour first)

Add other dry ingredients and combine well

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 shouldnt be thick as well, find a balance in between the two)

Cover the bowl with a cling film or a samp towel and place in a warm place to proof. (Till batter doubles in size usually between an hour or two. You can leave it longer if you want)

Once the mixture has risen and doubled in size, you then move on to frying.

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

Dont overcrowd the oil

The batter should float to the top of the oil, this is where the magic start, I just love the bits when the puff puff starts turning in the hot oil (reduce the heat a bit at this point so that puff puff can fry through and be well done)

Fry puff puff on both sides till golden brown

Puff puff is ready