Patoleo - Goan Food
Patoleo are stuffed turmeric leaf wraps, a dish which is mostly prepared on the western coast of India and other Indian Ocean islands. The stuffing is made from grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves.
Served with leaves on, in a dish. They are mainly eaten after removing the leaf and are eaten with the vegetarian festive lunch during the Hindu festivals. A version of this dish is made in Kerala for the holy festival of Onam and is called Ely Ada.
The simplest version of the Goan Catholic Patoleo is prepared by smearing parboiled rice paste on fresh turmeric leaves to which a filling of freshly grated coconut and coconut jaggery is added. Lastly, the leaves are folded, sealed and steam cooked, preferably in a traditional utensil known as chondrõ.
Patoleo are sent with Vojeñ (bride's trousseau) to the bridegroom's house by the Goan people—Catholics and Hindus alike. The tradition of distributing Patoleo to neighbours and friends after the arrival of a new born in the family is still retained by some Goans. In bygone times, Patoleo were also distributed to mark the completion of construction of a house in Goa. Some Goan Catholic families send Patoleo to a house where people are mourning the death of a family member. Until modern medicine, Patoleo was often used to help children with whooping cough.
Since I couldn't get turmeric leaf, I have used Purple cabbage leaf, to get the pretty colour imprint.
LETS GET COOKING:
Course : Snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Rice (soaked overnight) - 1 cup
Poha - 2 tsp
Grated coconut - 1/2 cup
Jaggery powder - 1/2 cup
Turmeric leave - 3
Wash and soak the rice overnight, grind the rice with 1/2 and hour soaked poha smoothly into thick paste
Wash the turmeric leaf (I used cabbage leaf), apply the rice batter on the leaf, put grated coconut and powdered jaggery on the batter
Fold the leaf and place them in steaming plate
Steam the leaves for 10 minutes
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