June 7, 2019 Popatjee

Popatjee – sweet donuts

Popatji

Otherwise known as poffertjes, in Holland these baby pancake puffs are traditionally served with melted butter and sieved powdered sugar. Perfect for Sunday brunch, a lazy lunch or dessert.

Recipe #1

INGREDIENTS

1 level tsp. instant yeast

1 tbsp. milk

1 cup buckwheat flour (100 g)

1 cup flour (100 g)

2 eggs

1 tsp. sugar

1/2 tsp. salt

1 1/4 cups warm milk (250 ml)

1 tbsp. butter

Whipped cream and powdered sugar to serve

METHOD
1. In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again.
2. Cover the bowl with plastic wrap and allow to rest for an hour.
3. Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.
4. Serve Pancake Puffs with, whipped cream and a dusting of powdered sugar.

You need a special vessel to prepare this as shown OR a modern day Ebelskiver Pan.

Fried Bhakhra using Ebelskiver Pan
Ebelskiver Pan

Recipe #2

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.

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


10 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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