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
[…] Popatjee Recipe […]
I am curious, what is a “toddy”? This sounds tasty and I’d love to sample. Thanks for sharing with Fiesta Friday!
Palm toddy or palm wine, is an alcoholic beverage. More simply Toddy is fermented coconut water. Tastes like Beer.
I’ve never heard of popatjee but it looks delicious!! I could probably make this in my takoyaki pan!
Yes, do try they come out good in any pan.
On behalf of everyone at FF, thanks so much for sharing this sweet treat with us this week!
Wow! Wow! Wow! I LOVE the sound of these sweet treats. Doughnuts are just my thing.Thank you for bringing them to #FiestaFriday
Such an interesting recipe! This is the first time I’m hearing of these little sweet treats. 🙂
I don’t think I have ever seen toddy in the store, is there a substitute? Thank you for bringing this to FF.
Yes, you can use beer or active yeast for fermenting the dough.
Hi Rita
What is buckwheat called in India
[…] sandhna (or sandhra a fluffy rice flour and toddy pancakes) and the eccentrically-christened popatjee (fermented wheat and palm toddy roundels dunked in sugar syrup) but has now discontinued making […]
[…] a list of seven dishes released in March 2021, to coincide with the Parsi new year. These included Popatjee, rose and saffron flavoured dough balls dipped in a sweet syrup; Kera-ni-Ghari, sweet, […]
Hi Rita,
What is the substitute for toddy? I don’t like beer. Can I use curd? If so, what is the quantity? Are toddy and yeast both required?
Hi Shernaz,
Yes toddy and yeast are both required for popatjee.
You can use curd but I cannot vouch on the results. Do try and let me know if it works.
Rita