Patoleo

Quality 0.50 · 0 views · Updated 2 months ago

Indian stuffed turmeric leaf wraps

title: "Patoleo" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["goan-cuisine", "konkani-cuisine"] description: "Indian stuffed turmeric leaf wraps" topic_path: "general/goan-cuisine" source: "https://en.wikipedia.org/wiki/Patoleo" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Indian stuffed turmeric leaf wraps ::

Patoleo (singular: Patoli) are stuffed turmeric leaf wraps, a dish which is mostly prepared on the western coast of India. The main stuffing is made from freshly shredded coconut, rice flour paste, and palm jaggery; and cooked by wrapping and steaming in turmeric leaves.

Hindu community

::figure[src="https://upload.wikimedia.org/wikipedia/commons/6/68/Patoli_Amchi_Style.JPG" caption="style]] of the [[Chitrapur Saraswat Brahmin]] community."] ::

Konkani-speaking Hindus prepare Patoleo on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free Patoleo are offered to the goddess Parvati, who, according to a legend, is said to have a strong craving for these sweets during her pregnancy.

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.

Christian community

::figure[src="https://upload.wikimedia.org/wikipedia/commons/a/a8/Catholic_Goan_style_Patoleo.jpg" caption="Pièce de résistance}} of the Assumption feast celebration."] ::

The simplest version of the Goan Catholic Patoleo is prepared by smearing parboiled rice (ukadeñ tândul) paste on fresh turmeric leaves (hôldi pân) to which a filling of freshly grated coconut (chûn) and coconut jaggery (mâddâcheñ godd) is added. Lastly, the leaves are folded, sealed and steam cooked, preferably in a traditional utensil known as chondrõ. These are served hot on a platter with the leaves on and eaten after peeling them off. They are often accompanied with tea or other hot beverages. | url = https://timesofindia.indiatimes.com/city/goa/tall-dark-and-sweet-pyramids-on-a-plate/articleshow/57101145.cms | title = Tall, dark and sweet: Pyramids on a plate | author = Rachel Fernandes | publication-place = Panaji | publication-date = 12 February 2017 | newspaper = The Times of India | access-date = 15 August 2017

The Catholic feast of the Assumption of the Blessed Virgin Mary (a holy day of obligation) which falls on 15 August coincides with the Independence Day of India. | author = Satyen Mohapatra | url = http://hindustantimes.com/india/double-celebration-for-indian-roman-catholics-on-aug-15/story-eC11giGQUmJai9brIIgGZN.html | title = Double celebration for Indian Roman Catholics on Aug 15 | newspaper = Hindustan Times | publication-date = 15 August 2007 | access-date = 16 August 2017 It is a feast held dearly by the Goan Catholic community, as many villages across Goa celebrate Konsâcheñ fest (harvest festival) on this day and Patoleo are the star dish of the celebration. | author = Sheras Fernandes | url = http://www.navhindtimes.in/patolienchem-fest-gets-bigger-and-better/ | title = Patolienchem Fest gets bigger and better | newspaper = The Navhind Times | publication-date = 13 August 2017 | access-date = 16 August 2017 | author = Maria de Lourdes Bravo da Costa Rodrigues | url = http://www.navhindtimes.in/konsachem-fest-giving-thanks-for-a-bountiful-harvest/ | title = Konsachem Fest: Giving thanks for a bountiful harvest | publication-date = 21 August 2016 | newspaper = The Navhind Times | access-date = 16 August 2017 | author = Miguel Braganza | url = http://www.navhindtimes.in/turmeric-treats/ | title = Turmeric treats | newspaper = The Navhind Times | publication-date = 1 August 2017 | access-date = 16 August 2017 It is also prepared in Goa on the feast of São João (Nativity of St John the Baptist) which falls on 24 June.

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.{{Citation | url = http://epaper.timesofindia.com/Repository/getFiles.asp?Style=OliveXLib:LowLevelEntityToPrint_TOI&Type=text/html&Locale=english-skin-custom&Path=TOIGO/2008/08/16&ID=Ar00401 | title = A tradition wrapped in leaves | author = Melinda Pereira Kamat | publication-place = Goa | publication-date = 16 August 2008 | newspaper = The Times of India | access-date = 15 August 2017 | archive-url = https://web.archive.org/web/20181009173035/http://epaper.timesofindia.com/Repository/getFiles.asp?Style=OliveXLib%3ALowLevelEntityToPrint_TOI&Type=text%2Fhtml&Locale=english-skin-custom&Path=TOIGO%2F2008%2F08%2F16&ID=Ar00401 | archive-date = 9 October 2018 | url-status = dead Until modern medicine, Patoleo was often used to help children with whooping cough.

The East Indian Catholics call it Pân Mori or 'East Indian leaf cakes'. The Mangalorean Catholics say *Patoli (*ಪಾತೊಳಿ)

Gallery

File:GC Patoleo prep.jpg|Grated coconut (soy) and palm jaggery (mâddâcheñ godd) in mortar and pestle File:GC Prep Patoleo.jpg|Mixing soy and mâddâncheñ godd File:GC Patoleo ingredients.jpg|Parbolied (ukadeñ tândul) rice paste, jaggery-coconut mixture (chûn), and turmeric leaves (hôldi pân) File:GC Patoleo smeared rice paste.jpg|Ukadeñ tândul paste smeared on Hôldi pân File:GC Patoleo filing.jpg|Chûn and rice paste smeared on turmeric leaf File:GC Patoli.jpg|Patoli before steaming File:GC Patoleo stuffed wrappers.jpg|Patoleo before steaming File:GC Chondrõ.jpg|Chondrõ steamer File:GC Chondõ (open).jpg|Opened chondrõ File:GC Patoleo Chondrõ.jpg|Patoleo placed for steaming File:GC Patoleo in Chondrõ.jpg|Steamed patoleo in chondrõ File:GC Steamed Patoleo.jpg|Patoleo ready to be eaten after peeling the leaves File:GC Patoleo Tea.jpg|Unsweetened black tea and patoleo

References

Maria de Lourdes Bravo da Costa Rodrigues. "Harvest and Traditions". [[The Navhind Times]].

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::