Infused with Ethiopian Berbere spice blend for a smoky, earthy, and aromatic snack.
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In a large mixing bowl, whisk together the flour, sugar, yeast, Berbere spice, salt, garlic powder, and ginger until well combined.
Gradually add the warm water to the dry ingredients, mixing by hand or with a wooden spoon until a smooth, stretchy batter forms.
Cover the bowl with a clean damp cloth or plastic wrap and let it rise in a warm, draft-free area for 1 to 1.5 hours until doubled in size.
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches approximately 350°F (175°C).
Degas the batter slightly by stirring, then use your hand or a small scoop to drop spherical portions of dough into the hot oil.
Fry the dough balls in batches, turning them frequently with a slotted spoon to ensure they brown evenly on all sides.
Once the Puff Puff are golden brown and sound hollow when tapped (about 3-5 minutes), remove them and place on paper towels to drain.
Serve warm, optionally drizzled with a little honey to balance the smoky heat of the Berbere spice.
