By Rita Jamshed Kapadia 4 comments

Wheat flour 2 cups
Maida 1 cup
Ravo 1/2 cup
Eggs 2
Ghee 2 tablespoons + for frying
Salt a pinch
Dahi 1/2 kilo
Almonds and cashew nuts
Cardamom and nutmeg powder

Mix eggs and ghee together till fluffy. Add flours and dahi alternately.
The dough must be semi liquid.
Make sugar syrup with 1 and half cups sugar and water. It must reach ek taar.

Add ghee to the holes in the pan. Heat. Put the round popatji balls and fry till one side is golden brown. Turn and fry the other side. Remove from the pan and immediately dunk into the sugar syrup. It should cover the popatji.  Eat warm. Enjoy!

Rita Jamshed Kapadia

Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.


Parizad Sethna

Apr 4, 2020, 12:02 pm

Hi Rita, Can we use the stainless steel idli stand to make the popatji?


Apr 4, 2020, 3:47 pm

Usually the pan does NOT have holes. You can certainly try and let me know.

I have another suggestion, use a “Ebelskiver pan” which is like the popatji pan.

See it on – http://www.parsicuisine.com/popatjee-sweet-donuts/


Adil Daruwalla

Jun 6, 2021, 6:50 am

Yes, did like however to make popatji you must also add good toddy.. isn’t it.

Rita Jamshed Kapadia

Jun 6, 2021, 12:59 pm

Yes, Adil. Toddy recipe is also here. Enjoy the site and make the Popatji – http://www.parsicuisine.com/popatjee-sweet-donuts/

Keep the Parsi flame alive!

Ask Rita