The Game-Changer in My Puff-Puff? Yoghurt
Puff-puff is one of those classic recipes that many people think they’ve mastered—until they taste one that’s so soft, airy, and golden it makes their own feel average.
That was me. Until I discovered a simple trick that completely changed my puff-puff: adding yoghurt.
Yes, yoghurt. The same one you keep in your fridge for breakfast. I tried using it instead of the usual mix of water, milk, or eggs. And what I got was the softest, fluffiest puff-puff I’ve ever made. Even better? I only needed three ingredients.
Here’s exactly how to make it.
Ingredients
- 2 cups of all-purpose flour – Buy it here
- ½ cup of sugar – Get it on Amazon
- 1 cup of plain yoghurt – This creamy one works best
No eggs, no yeast, no milk. The yoghurt does all the heavy lifting.
How to Make Soft and Fluffy Puff-Puff With Yoghurt
1. Combine the Dry Ingredients
In a large bowl, mix the flour and sugar together until evenly blended.
2. Add the Yoghurt
Pour the yoghurt into the flour-sugar mixture and stir. Mix thoroughly until you get a thick, elastic batter. It should not be too runny or too stiff.
Optional: You can add ½ teaspoon of baking powder for extra rise, but it’s not necessary.
3. Rest the Batter
Cover the bowl and let the batter sit for 20 to 30 minutes. This allows the yoghurt to gently ferment the mixture, giving your puff-puff that signature lightness—without yeast.
4. Heat Your Oil
Fill a deep pan with vegetable oil and heat on medium. Test the oil by dropping a small bit of batter into it—if it floats and bubbles, the oil is ready.
Try this non-stick deep frying pan for best results.
5. Fry the Puff-Puff
Using your hand or a spoon, drop small balls of batter into the hot oil. Don’t overcrowd the pan. Let each batch fry for about 3 to 4 minutes, turning occasionally, until golden brown.
6. Drain and Serve
Remove from oil and drain on paper towels. Serve warm. You can dust with powdered sugar, drizzle with honey, or enjoy plain.
Why Yoghurt Is a Game-Changer
- It makes the batter rise naturally without yeast
- It adds a slight tang that balances out the sugar
- It keeps the puff-puff moist inside and golden-crisp outside
- It speeds up your prep time—no proofing or long wait
Once you try this yoghurt hack, you’ll wonder why you ever made puff-puff any other way.
Bonus Variations
Take your puff-puff up a notch with these easy twists:
- Add mashed banana to make banana puff-puff
- Stir in nutmeg or cinnamon for warm flavor
- Mix in vanilla essence for a sweet bakery-style taste
- Try a dash of cayenne or suya spice for a spicy twist
Get a full baking flavor set here
Bonus Tips for Perfect Puff-Puff Every Time
1. Use full-fat yoghurt for best results
Low-fat or watery yoghurt won’t give your puff-puff the richness and softness that full-fat plain yoghurt delivers. Look for Greek-style or thick-set yoghurt for best texture.
2. Don’t skip the resting time
Even though you’re not using yeast, letting the batter rest helps the yoghurt activate its natural leavening power. This step gives your puff-puff that airy, soft center.
3. Control your oil temperature
Too hot and the outside will brown too fast while the inside stays raw. Too cold and the puff-puff will soak up oil. Medium heat is the sweet spot. Use a thermometer if possible—ideal frying temp is around 170–180°C (340–355°F).
Here’s a reliable kitchen thermometer to get it right.
4. Use a small ice cream scoop or wet fingers
To get evenly sized, round puff-puff balls, dip a small ice cream scoop in water and use it to portion the batter. You can also wet your fingers and drop the batter in by hand—this stops it from sticking.
5. Flavor the oil (optional)
Add a small piece of ginger, clove, or even a slice of onion to the oil while it heats. It subtly infuses flavor into the puff-puff without altering the recipe.
6. Don’t overmix the batter
Mix just until combined. Overmixing can make the final texture too dense. If it feels too tight, add a tablespoon of extra yoghurt to loosen it slightly.
7. Serve with dipping sauces
Turn it into a party snack by offering dipping sauces:
- Chocolate or caramel for sweet puff-puff
- Spicy suya or pepper sauce for savory bites
- Greek yoghurt mixed with honey for a creamy side
Get a 3-compartment dipping bowl here to serve like a pro.
8. Store leftovers the smart way
Refrigerate leftover puff-puff in an airtight container for up to 3 days. Reheat in an air fryer or oven for 3–5 minutes to bring back the crispiness.
Try this compact air fryer for quick reheating
Final Thoughts
There are many ways to make puff-puff, but this is the one that turned heads in my home. Just three ingredients and a clever swap, and you’ll have puff-puff that’s soft on the inside, crisp on the outside, and full of flavor.
If you’ve been struggling to get that perfect texture, this is your sign to try yoghurt. It works—no one believed me until they tasted it.
Watch video here
