January 29, 2019 Popatji

Popatjee – sweet donuts


You need a special vessel to prepare this which resembles a Guliyappa/Paddu wok/Kadai. OR a modern day Ebelskiver Pan.

Fried Bhakhra using Ebelskiver Pan
Ebelskiver Pan


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)


  1. Beat ghee or butter until soft and smooth.
  2. Add one egg at a time, beating constantly.
  3. Gradually add flour and milk alternately, and keep mixing.
  4. Add almonds and caraway seeds.
  5. Mix and add toddy and prepared yeast.
  6. Mix well, cover with cling wrap film or damp cloth and keep in a warm place for about 5 hours, till well risen.
  7. Heat a ”popatji nu panu.” A special vessel to make these.
  8. Half fill the depressions with oil and allow to get hot.
  9. Spoon in enough batter to fill the depressions three-quarters full.
  10. When base is cooked and crisp, turn over with a skewer and cook other side.
  11. When brown and crisp on both sides remove from oil with a pair of tongs or a skewer and drain well in a colander.
  12. Repeat till all the batter is finished.
  13. Sift with icing sugar and serve.

Now, let’s party! Fiesta Friday #260 co-hosts this week are Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens


Rita Jamshed Kapadia is the founder of ParsiCuisine.com. Cookbooks are sold on Amazon.com worldwide.

6 thoughts on “Popatjee – sweet donuts

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

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


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