I am putting out this post early so that those who don’t have access to turmeric leaves (traditionally used for patoleos/pathoyos/patolis) can use alternatives rather than dampen the spirit of the celebration. True, the delicious flavour and aroma of turmeric leaves will be sacrificed…. I will just imagine the aroma with every bite of the banana leaf patoleos!

Secondly, many skip making patoleos due to time constraints. In that situation, prepare them on the next weekend, freeze them and steam the patoleos on the day required so you can enjoy them freshly steamed.

August 15 (Independence Day in India) happens to coincide with the Assumption of the Virgin Mary (a Holy day of obligation) and Patoleos are a significant item prepared by Goan & Mangalorean catholics on this day. East Indians call it Pan Mori or East Indian leaf cakes. It is also prepared on St, John’s feast (Sao Joao fest) and Konsachem fest (harvest festival). Ediyos, or Pudde steamed in jackfruit leaves were also prepared on August 15, by my mother.

Konkani hindus prepare patoleos on the second Sunday of Sharavan or Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free patoleos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.

If Turmeric leaves are not available in your region, be creative and use any leaves (that can be used for cooking) available near you like banana, fig, bay, maple, teak, corn husks, Okra (Lady finger) leaves, etc. Champa flower leaves are also used for steaming food and enjoy your sweet steamed rice cakes. Be creative and make do with what is available and enjoy rather than omitting your traditional foods altogether!

Patoleo

Ingredients

• 1 Cup basmati rice
• 1/2 cup boiled rice
• 1 cup coconut to grind with rice (optional)
• 1 ½ cups grated coconut
• 1 cup jaggery, grated
• 6 cardamoms, powdered
• Pinch of salt
• Fresh haldi (saffron) leaves or any edible available leaves

Method

• Mix the remaining coconut and jaggery and cook till blended. 
• Add cardamom powder and mix.
• Set aside to cool. 
• Wipe the leaves clean.
• Apply the rice paste evenly over the leaf taking care to spread in the direction of the ridges of the leaf. This gives a subtle ridged effect to the patoleos when cooked.
• Spread a tablespoon full or more as required of the coconut jaggery filling over the rice paste on one side of the leaf. 
• Fold the leaf over and prepare all the patolis in similar manner. 
• If the leaves are too big, cut the patolis in half or quarters so that they fit comfortably into the steamer. 
• Put some water into the steamer and bring to a boil.
• Place the tray and put the patoleos into the steamer. 
• You can even place them one over the other. 
• Place the lid on the steamer and steam for 20 to 25 minutes till done. 
• The leaf will change color and the patolis will be firm. 
• Remove and enjoy!!

For more post on Patholis:

Patoleo

Tumeric Patoleo leaves

Ediyo – Pudde