There is no dearth of leaf-wrapped goodies, both sweet and savoury in India. From the Bengali and Parsi fish wrapped in banana leaves to the Gujarati Patra or Patrode, these delicacies are must-haves for all who love good food. Among these delicious leaf-wrapped goodies unique to India is a dish that hails from Goa called Patoleo.
Also known as Patoli or Patholi, Goan Patoleo are soft, aromatic and sweet in taste. The dish is made with a batter of rice applied to a turmeric leaf and stuffed with a coconut and jaggery mix. Originating in the Konkan region, Patoleo is, however, a bit different from its counterpart called Patoli. While Patoli is usually stuffed with chopped almonds and cashews, Patoleo is stuffed with Chironji, which the Goans call Charoli.
What’s more, Patoli is usually associated with Ganesh Chaturthi celebrations among Konkani Hindus, and Pateleo is more readily associated with the Assumption of Mother Mary, a Goan Catholic festival. When it comes to eating Patoleo while in Goa, it is available in specialty cafes and eateries in the state. What makes Patoleo special—and you absolutely need both to make the dish at home—are turmeric leaves and chironji. Without these, the true flavour of the dish simply won’t show up!
Video credit: YouTube/Cooking Addiction
Wondering how to whip up Patoleo at home over the weekend? Here’s the recipe you need.
Ingredients:
2 cups rice
1.5 cup coconut, grated
1 cup Goan Pyramid jaggery, grated
1 tsp cardamom powder
1 tbsp chironji or charoli
1 tbsp ghee
6-7 turmeric leaves
Method:
1. Wash and rinse the rice thoroughly, then soak it in water and rest overnight.
2. Drain the water from the rice, then transfer it into a mixie jar.
3. Grind the rice into a fine, smooth and thick paste.
4. Now, wash and rinse the turmeric leaves, wipe them with a kitchen towel and set them aside. If the turmeric leaves are too big, then you can slice them into halves if needed.
5. Now, to make the stuffing, take a heavy-bottomed pan and heat it.
6. Add ghee and once that is hot, add the chironji.
7. Saute the chironji for a minute, then add the grated coconut.
8. Saute the coconut until it starts turning brown, then add the jaggery.
9. Mix well and let the jaggery melt and cook completely. Make sure the jaggery doesn’t overcook and harden.
10. Now add the cardamom powder, mix well and switch off the flame.
11. Allow the stuffing to cool down completely before moving on to the next step.
12. Lay the turmeric leaves flat on a clean surface.
13. Take some of the rice batter in your hands and apply a thick coating on the leaves.
14. Now, place a spoonful of the coconut-jaggery stuffing on one side of the leaves.
15. Fold over the other half of the leaves and press lightly.
16. Place the stuffed turmeric leaves in a steamer (two at a time, not more) and steam them for 8-10 minutes or until the colour of the leaves changes.
17. Remove from the steamer and let the Patoleo cool down before unwrapping them.
18. Serve the Patoleo warm or cold as per your choice with some ghee to sprinkle on top.