Popatjee – sweet donuts

By Rita Jamshed Kapadia 11 comments
Fried Bhakhra using Ebelskiver Pan
Ebelskiver Pan (on Amazon)

Recipe

Ingredients

1/2 kg Whole wheat flour
400 ml Milk
1 cup Toddy
2 Tspns Fresh yeast, mixed with 1 teaspoon sugar and 1/2 cup warm water
3 tblspns Sugar
1/2 Cup Warm water
5 Eggs
50 gms Almond.. blanched and chopped.
1 tblspn Caraway seeds
50 gms Ghee
2 tblspns Icing sugar
1 cup Oil (Adjust Quantity As Needed)

Method

Beat ghee or butter until soft and smooth.

Add one egg at a time, beating constantly.

Gradually add flour and milk alternately, and keep mixing.

Add almonds and caraway seeds.

Mix and add toddy and prepared yeast.

Mix well, cover with cling wrap film or damp cloth and keep in a warm place for about 5 hours, till well risen.

Heat a ”popatji nu panu.” A special vessel to make these or use a Ebelskiver Pan like this (click to purchase).

Half fill the depressions with oil and allow to get hot.

Spoon in enough batter to fill the depressions three-quarters full.

When base is cooked and crisp, turn over with a skewer and cook other side.

When brown and crisp on both sides remove from oil with a pair of tongs or a skewer and drain well in a colander.

Repeat till all the batter is finished.

Sift with icing sugar and serve. Parsi way is to make a 1 string sugar syrup called “chasni’ and dunk these popatjes in the sugar syrup for 2 minutes. Remove from syrup, drain and cool.

More traditional recipes in cookbook

Manna of the 21st Century
Authored by Rita Jamshed Kapadia

Series: Parsi Cuisine (Book 1)

Paperback: 239 pages

Publisher: Independently published (March 18, 2019)

Language: English

ISBN-10: 1090868391

ISBN-13: 978-1090868398


Rita Jamshed Kapadia

Welcome to ParsiCuisine.com. Participate and keep the flame alive! A place where Indian Parsi Cuisine Recipes are shared, Live Demo and fun cooking classes with cook along. Make something together and enjoy. Look here for free cookbook downloads and for sale.

11 Comments

Anonymous

Nov 11, 2020, 3:21 am

Hi Rita
What is buckwheat called in India

Rita

Jun 6, 2019, 9:07 pm

Yes, you can use beer or active yeast for fermenting the dough.

Liz @ spades, spatulas, and spoons

Jun 6, 2019, 5:37 pm

I don’t think I have ever seen toddy in the store, is there a substitute? Thank you for bringing this to FF.

The Girl Next Door

Jun 6, 2019, 8:02 am

Such an interesting recipe! This is the first time I’m hearing of these little sweet treats. 🙂

Apply to Face Blog

Jun 6, 2019, 3:48 am

Wow! Wow! Wow! I LOVE the sound of these sweet treats. Doughnuts are just my thing.Thank you for bringing them to #FiestaFriday

chefjulianna

Mar 3, 2019, 11:48 am

On behalf of everyone at FF, thanks so much for sharing this sweet treat with us this week!

Rita

Mar 3, 2019, 10:00 am

Yes, do try they come out good in any pan.

Ai

Mar 3, 2019, 8:23 am

I’ve never heard of popatjee but it looks delicious!! I could probably make this in my takoyaki pan!

Rita

Jan 1, 2019, 6:14 pm

Palm toddy or palm wine, is an alcoholic beverage. More simply Toddy is fermented coconut water. Tastes like Beer.

goatsandgreens

Jan 1, 2019, 3:21 pm

I am curious, what is a “toddy”? This sounds tasty and I’d love to sample. Thanks for sharing with Fiesta Friday!

Indias Parsi Cooking Vessels – Parsi Cuisine

Jan 1, 2019, 4:15 pm

[…] Popatjee Recipe […]

Did you like this, did you find it useful? Suggestions are always welcome.