A delicacy that you will find in Goan Hindu homes on the occasion of Nag Panchami is Patoyo (Patholeo, Patholi). These are rice parcels, stuffed with mixture of jaggery and grated coconut, wrapped in turmeric leaves, and finally steamed. They are prepared by, both, Hindus as well as Catholics, during festivals such as Ganesh Chaturthi, Nag Panchami and the Feast of the Assumption.
The fresh, tender turmeric leaves give the patoyo their distinct sweet, gingery flavour.
Patoyo are also free of the oodles of ghee and sugar syrup, so typical of most Indian sweets, making it ideal for the health and calorie-conscious.
RECIPE: TRADITIONAL GOAN 'PATOYO'
INGREDIENTS
For the cover:
4 or 5 large turmeric leaves
1 cup rice flour
¼ tsp salt
1 cup water
For the filling:
1 cup freshly grated coconut
1 cup jaggery, crushed
½ tsp cardamom powder
Pinch of nutmeg powder
METHOD
For the filling:
Mix all the ingredients and keep aside. Adjust the ingredients to taste.
For the cover:
Mix the rice flour, salt and water to a thick batter.
Keep aside for 30 minutes.
Making the patoyo:
Rinse the turmeric leaves.
Wipe each leaf with a kitchen towel.
Press the middle vein of the leaf with a pestle or slice it thinly with a knife without cutting the leaf.
Cut the base stalk of the leaf.
Spread the rice batter evenly across the leaf.
Next, add a tablespoon of filling along the center of the leaf.
Fold the leaf vertically in half.
Press to seal the edges.
Do the same with all the remaining turmeric leaves.
Steam the patoyo over medium flame in a steamer for about 10-12 minutes or till done.
While still warm, carefully remove the leaves, before eating.
Serve hot.
TIPS
While coating the leaf, if the rice batter is too thin, add more rice flour to it.
If the batter is too thick, add more water.
