One thing I love about regional cuisine is how it manages to flawlessly incorporate seasonal food into traditions. Shravan, the month which is considered very auspicious among the Hindus has begun. With Shravan come different traditions and of course what follows are all the delicious foods and recipes linked with those traditions. Patoleo is a  popular food eaten on Nag Panchami, Feast of Assumption on August 15, and of course during Ganesh Chaturthi.

Turmeric leaves grow in plenty around this time of the year in Goa! Sweet coconut filling in rice or wheat coating is steamed in these turmeric leaves. The leaves impart a heavenly aroma to this dish! Now, I am a big fan of the Hindu style simple Goan meal. However, when patoleo are made, I rarely touch anything else on my plate. I can just survive the entire day eating just these beauties.  They take preference over anything else that is made that day.

I have tried to describe the three ways in which patoleo are made in Goa below. The two very common types of patoleo are made with either a wheat flour coating or rice coating. The wheat flour is kneaded into a dough and rolled out like chapati but in an elongated shape to fit the leaf. The rice on the other hand is soaked overnight and then ground into a thick dough-like paste.  It is then applied to the leaf. In both cases, the sweet coconut jaggery is filled, the leaf folded shut and then steamed.

I did not grow up eating the third version. In fact, it was something very new I just learned about the last time I was in Goa. I remember having a conversation with my mom about patoleo. That is when she described how my grandma would make the fried patoleo and added that she had not eaten them in years. I wanted to try them too so she decided to make them for me (maybe for herself too! LOL). Once the leaf is shut, it is simply pan-fried with ghee. The smoky flavor of the burnt leaves elevates this dish to another level. 

If you get your hands on some turmeric leaves, do not forget to try making this sweet heavenly treat! 

P.S. special thanks to Shalma Madkaikar for some of the pictures below. 

What you will need:

How to make it:

To make the filling:

• Add ghee to a vessel.
• Add the coconut along with grated jaggery, cardamom powder, and salt.
• Saute until the jaggery is melted and incorporated well with the coconut. 
• Cook for around 10 minutes. Set aside. 

Rice Patoleo:

• Wash well and soak the rice overnight. We use “ukde tandul”, a kind of parboiled rice in Goa. However, you could use any other rice as well.
• Discard the water the next day.
• Grind into a thick dough-like paste with minimal water. Add salt and mix well.
• Wash the turmeric leaves well.
• On a clean turmeric leaf, apply the rice paste.
• Place some coconut filling. 
• Fold the leaf. 
• Repeat for the remaining patoleo. 
• Get a steamer ready. Add the patoleo to the steamer.
• Cover and steam for around 20 minutes. 
• Enjoy!

  

   

  

 

Wheat Patoleo:

• In a vessel take wheat flour and salt.
• Knead into a dough, adding water as needed.
• Roll it out in an elongated oval shape. 
• Wash the turmeric leaves well.
• On a clean turmeric leaf, place the rolled out dough. 
• Place some coconut filling. 
• Fold the leaf. 
• Repeat for the remaining patoleo. 
• Get a steamer ready. Add the patoleo to the steamer.
• Cover and steam for around 20 minutes. 
• Enjoy!

  

  

Fried Patoleo:

• To make the fried patoleo, follow any of the above recipes (wheat or rice) to make the patoli.
• Heat ghee on a frying pan with the gas on a slow simmer. 
• Add the patoli to the pan, cover, and fry on both sides for around 3 minutes each. 
• Enjoy!