Put the flour in a bowl, add the nutmeg, yeast, sugar and salt. Mix all these together.

Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. The essence of using lukewarm water to mix the ingredients is to enable it rise faster.

Keep mixing till the batter is smooth but not too watery to flow from spoon. The mixture should be much thicker than pancake batter

Cover the bowl and make sure it is air tight. Leave to rise for about 45 minutes. When okay to fry, the puff puff batter should have risen in quantity and will have some air bubbles

Pour some oil in a deep pot and allow to heat up. If using a Deep fryer, set the preheat temperature to 170c. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thump and index finger. Put in more batter as much as the space in the frying pot will allow without overcrowding.

Once the underside of the puff puff has turned golden brown,flip the ball so that the topside will be fried as well.

When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your puff puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.

Ready to be served with any soft drink of your choice or with a cup of Tea.