Ok I already have cumin puff puff posted here on blog.  I am going  to post  ideas  here  of making different types of puff puff here in one post.

I  am going to go  tell you   about the optional ingredients first to get that out of the way  and then it is up to you to  to make the type that you want either sweet or savrory.

The optional ingredients are 1 pinch each of cocoa, unsweetened cocoa nibs,  coconut, pink salt or vegtea seasoning, fennel seeds, crayfish, mixed herbs,   cheese or nutitional yeast for a cheesy flavor, curry powder,  cinnamon, curry powder, 1 garlic clove, or small onion that has  been pureed, 1 mashed banana,  1 handful of raisons,  6 peanuts, almonds or cashews  crushed, 1/2 cup of fine cornmeal or whole wheat flour, 1 drop of alcohol free vanilla or orange essence.  2 each of cloves, allspice,  green cardamoms, 1 drop of almond oil or coconut oil.  These are all of the optional  ingredents and now  I am going to show you what you must use for the actual puff puff.

The mixed herbs are thyme, rosemary, marjarom, basil and oregano.   These are for either sweet or savory versions of puff puff.  There are too many different varieties  and some even add chocolate syrup on it too.  When I see a recipe for chocolate syrup Inshallah I am going to post it.

I decided I wanted my puff puff kind of a sweet and spicy kind  and this is the main  part of making puff puff which is non negotiable.  If you are making savory add 1 pinch of turbidado sugar because you need this to  make the yeast active.    I used more because I wanted mine sweet.

It goes like this  and you can decide from here what type of puff puff you want.  I added 2 cups of all purpose  unbleached flour, 3 pinches of rapid action yeast, 1/4 cup of  turbinado sugar,  I grated some nutmeg that equals to a pinch, 1 pinch each of red chili powder, baking powder, 1 handful of nido, 1/2 cup of water a little at a time.   My selection from the optional list was 1 pinch  of cinnamon powder, 1 piece of broken cinnamon stick can be ground in to a powder in a mortar and pestle just like the rest of the whole spices and 1 drop of vanilla essence I used.   This I made in to a loose dough almost like a thick batter.

This should not be batter consistancy at all but pretty close to it.  It should be a soft dough.   Cover the bowl and let it rise for 20  to 30 minutes.

I hope I am not making this a difficult  recipe to follow. I just want to show you about the endless possibilites with the puff puff in one single post.  There are Too many  puff puff recipes and this is why I am doing it this way.

I  added 1/2  cup of corn oil to my cast iron skillet to fry.  I shallow fry a lot and I get good results like this. Canola or peanut oil can also be used.

Dip a teaspoon in cold water because the cold water keeps the dough from sticking to the spoon and the batter will fall off easily in to the skillet of hot oil.  and take teaspoonfuls of batter  at a time in batches of  3 or 4 until there is no more batter left and let them cook until they are golden brown by flipping frequently about every 10 seconds.

Place  a piece of  paper towel on a plate and place the finished puff puff on there to drain.

Enjoy alone or with a bottle of icy cold malt beverage, pap, or shito.