Heat up the oil in a deep pan or pot just before you start prepping the batter.
In a bowl, sift together the flour, baking powder, sugar, and salt.
Pour in the water about ¼th cup at a time, mixing lightly each time, until the consistency of the batter is like thick muffin batter. Depending on your flour, you might need more or less than 1- 1 ½ cups of water. Be careful not to overmix as this might make the buns hard.
The oil should be about 350-355ºF, and on medium heat before you start frying
Using an ice cream scoop, or your hands if you are so skilled, drop the batter into the hot oil without overcrowding the pan.
Once one side of the buns is lightly browned, turn and continue to fry until the buns are done. The whole frying process for each batch took about 5 minutes.
Be careful not to fry the buns in oil that is too hot. It will brown the outside of the buns while keeping the inside raw. If you find that your oil is too hot in the middle of frying, just add a little bit of room temperature oil to the hot oil to bring down the temperature.
Allow the buns mixture to rest for about 10 minutes before frying. This will allow the gluten in the flour to relax before frying.
How to Make Nigerian Buns as retrieved from yummymedley.com