Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, vegetables puff-puff. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Vegetables Puff-puff is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Vegetables Puff-puff is something which I’ve loved my whole life. They are fine and they look fantastic.
Vegetable Puff Ingredients - Indian Curry Puff: Puff Pastry Sheets. Milk + Butter Mix (to seal the edges and add shine. Today I tried this vegetable puff from store bought frozen butter puff pastry sheets. It came out nice,was a perfect tea snack for my kid.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vegetables puff-puff using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vegetables Puff-puff:
- Get 600 g all-purpose flour
- Take 10 g fast active yeast
- Take 150 g sugar use as desired
- Prepare 1/2 tsp salt
- Get Egg
- Prepare Bell pepper
- Prepare Onion
- Take Pumpkin leaf or Scent leaf
- Prepare 550-650 ml Lukewarm Water
- Make ready 1 teaspoon grated nutmeg optional
- Take Vegetable oil for frying
Here I have used store bought puff pastry sheets which gives the best texture. Puff Puff – A very popular West African street food that's quick and easy to make with different variations. Healthy combo of veggies tossed in an aromatic masala and then baked inside a puff pastry until nicely golden. Puff-puff (as it is called in Nigeria and Sierra Leone, and in anglophone Cameroon; also called buffloaf [boflot] in Ghana, bofloto in the Ivory Coast, mikate in Congo, beignet in Francophone Cameroon (although it is not based on the same dough as the French pastry of the same name).
Steps to make Vegetables 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 shouldn’t be thick as well, find a balance in between the two) - Cover the bowl with a cling film or a damp 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. - How to fry puff puff - 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 and if the batter floats to the top of the heat then it is ready to use.
- Method on how to scoop batter to oil with your palm: People always find scooping batter in oil very tricky but I tell you it is very easy. - 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 (Please refer to images in post for reference) - 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 - Repeat the process till you have exhausted the batter
Healthy combo of veggies tossed in an aromatic masala and then baked inside a puff pastry until nicely golden. Puff-puff (as it is called in Nigeria and Sierra Leone, and in anglophone Cameroon; also called buffloaf [boflot] in Ghana, bofloto in the Ivory Coast, mikate in Congo, beignet in Francophone Cameroon (although it is not based on the same dough as the French pastry of the same name). Take Puff Sheets make it into different shapes. Put the sheets into a baking tray. Nigerian Puff Puff is that spongy, deep-fried, spherical snack that originated from Nigeria.
So that is going to wrap this up with this special food vegetables puff-puff recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
