Parsi Popatji  / Popatjee

INGREDIENTS

• 1 kg sugar syrup made with 2 grams saffron or 5 tablespoons rose water
• 500 grams wheat flour
• 25 grams fresh bakers yeast
• 50 grams finely chopped orange peel
• 1 teaspoon cardamom seeds, coarsely ground
• 1 teaspoon caraway seeds, coarsely ground
• 2 tablespoons seedless raisins, washed, dried
• 2 tablespoons almonds, boiled, skinned, chopped and coarsely ground
• 1/2 litre milk
• 5 eggs, pure ghee or vanaspati

METHOD

1. Break the eggs in a deep glass bowl and whisk them. Add two tablespoons ghee and the yeast and mix well. Add the milk and mix again.

2. Place the flour in a liquidizer and pour the mixture into it and whisk well. Pour the mixture into a glass bowl, cover and keep in a warm place to rise for four hours.

3. Heat ghee in the special Popatjee pan (see photo below) till all the holes are covered with it. Mix the raisins, nuts and spice powders into the mixture and with a small cup pour the mixture into the pan holes.

4. Allow the bottom side to get golden brown and turn over. When both sides are cooked, remove from the ghee and place the balls into the sugar syrup. Allow’ to soak well and then remove onto a flat dish. Make several batches.

Popatji Recipe #2

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.

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.

Popatji  Recipe #3

Can you believe it? The Dutch make these too! They call them “Poffertjes”

These little cakes get their name from the Dutch word “Poffer” meaning to puff up like popcorn or popovers. This is a tasty Popatji treat served traditionally with butter on top, and a generous sprinkling of powdered sugar. However, there is no reason to stop there because preserves, whipped cream, fresh fruit, liqueurs and ice cream are good too. These fritters (we think pancake) are usually served as an afternoon snack.

Popatji are cooked in a special cast iron pan with many small indentations. I think our Zoroastrian Parsi American ancestors forgot to bring the pan with them on their journey across the Atlantic. As a result, this could be improvised and the American Popatji-pancake was born! Seriously, to get the airy, puffy look, it is going to require the special pan or you can try using a muffin pan.

INGREDIENTS

• 3/4 cups all purpose flour
• 3/4 cups buckwheat flour
• 1 cup lukewarm milk
• 2-teaspoons yeast
• 2 -Tablespoons corn syrup
• Pinch salt
• 4-1/2 Tablespoons melted butter
• Powdered sugar

METHOD

1. Dissolve the yeast in a small portion of the milk.

2. Sift all the flour with the salt, make a well in the middle and pour in the yeast mixture.

3. Stir from the center, lowly adding the remaining milk followed by the beaten egg and syrup.

4. Leave the mixture to rise about for an hour in a warm place

5. Heat the “special” pan (see above) on high heat, butter each cup and pour in a small amount of the mixture, filling about half-way.

6. Cook till the Popatji are golden and dry on the bottom.

7. Turn them ( with a small fork or toothpick) and the cook the other side.

8. A Popatji pan usually makes about a dozen, enough for one person.

9. Sprinkle generously with powdered sugar and put a small pat of butter on top of the Popatji.

10. Serve hot.

This tiny and sweet Parsi Popatji is a treat not to be missed!

This is a complimentary recipe from my cookbook. Enjoy! If you use it please check out the cookbooks for more recipes. Thanks, Reviews of Books, Photos of your cooking are always welcome. Email to ParsiCuisineRecipes@gmail.com