Patolyo
Patolyo:
This is one of the most important festive dish among the Hindu culture. Its basically prepared only during certain festive seasons of the year like Nagpanchami, shravan month, and on 1st day of Ganesh chaturti which is called the hartalika or gauri pujan. Some perform dharmic puja pat during these festivals and offer patolyos as naivedyam to the lord or diety.
Patolyos are made out of turmeric leaves which forms the basic ingredient to do a patoli. Some Catholics do prepare these patolyos to mark the celebration of India's Independence on 15th August. Every home the aroma of turmeric leaves steaming under a steamer starts spreading all over and catches the nasal veins of each person.
Patolyo preparation is a very elongated procedure which requires real patience and time. The dish is a traditional goan dish coming from our great grand ancestors , where in our grandmoms and all other ladies at home would sit together to prepare it from start till end. I myself never tried my hands on this dish. I saw my grandmother, then my mother, my mother in law preparing the patoli and I helped them only to spread the cover and filling on turmeric leaf which I still love to do. Today I thought I would just give a try on this recipe. So here in my blog, I would like to share this olden recipe.
Ingredients:
Turmeric leaves-15
Coconut-2
Jaggery- 200 gms ( plz refer note)
Elaichi powder-2 tsp
Pure ghee-2 tsp
Rice flour-3 cups
Water-3 and half cup
Salt-1 tsp
Oil as required to grease hands
Method:
Preparation of cover:
Boil water with salt. Once it boils vigorously, add rice flour and stir immediately. Wait for a second and off the gas. Remove the formed mass of dough on a big plate and mash with a masher and then knead into a dough. Grease your hands with oil and knead again till you get a soft dough. Keep it covered with a wet cloth aside.
Preparation of filling- panchakat:
Heat a vessel, add pure ghee and jaggery. Once jaggery melts, add coconut and keep stirring till all jaggery is properly melted and mixed with coconut. Switch off the gas and add elaichi powder and mix.
Final step- preparation of patolyos:
Wash the turmeric leaves, wipe with dry cloth. If your leaf is long then you can cut them into half. Prepare a little mixture of water and 2 drops oil. You need this mixture to be applied to turmeric leaf before placing the cover dough. Keep everything at one place as shown below ( mhozo patolyancho ghat)
Take a turmeric leaf, apply oil- water mixture. Then put a ball of rice flour dough on the turmeric leaf and spread it evenly throughout the leaf. You can take the help of a roller to do so and then use your fingers to spread the dough. The dough should be very thinly spreaded all over the leaf. You can do a patoli in a vertical way and horizontal way. I have shown below both the ways of filling a patoli.
Next place the filling- panchakat at one side of the cover as shown in the pictures below.
Next is fold the patoli as shown below:
The vertical way folding:
The horizontal way folding:
When all patolyos are filled, keep your steamer on, then steam them for 15-20 minutes.
Rest for 10 mins and serve.
This is one of the most important festive dish among the Hindu culture. Its basically prepared only during certain festive seasons of the year like Nagpanchami, shravan month, and on 1st day of Ganesh chaturti which is called the hartalika or gauri pujan. Some perform dharmic puja pat during these festivals and offer patolyos as naivedyam to the lord or diety.
Patolyos are made out of turmeric leaves which forms the basic ingredient to do a patoli. Some Catholics do prepare these patolyos to mark the celebration of India's Independence on 15th August. Every home the aroma of turmeric leaves steaming under a steamer starts spreading all over and catches the nasal veins of each person.
Patolyo preparation is a very elongated procedure which requires real patience and time. The dish is a traditional goan dish coming from our great grand ancestors , where in our grandmoms and all other ladies at home would sit together to prepare it from start till end. I myself never tried my hands on this dish. I saw my grandmother, then my mother, my mother in law preparing the patoli and I helped them only to spread the cover and filling on turmeric leaf which I still love to do. Today I thought I would just give a try on this recipe. So here in my blog, I would like to share this olden recipe.
Ingredients:
Turmeric leaves-15
Coconut-2
Jaggery- 200 gms ( plz refer note)
Elaichi powder-2 tsp
Pure ghee-2 tsp
Rice flour-3 cups
Water-3 and half cup
Salt-1 tsp
Oil as required to grease hands
Method:
Preparation of cover:
Boil water with salt. Once it boils vigorously, add rice flour and stir immediately. Wait for a second and off the gas. Remove the formed mass of dough on a big plate and mash with a masher and then knead into a dough. Grease your hands with oil and knead again till you get a soft dough. Keep it covered with a wet cloth aside.
Preparation of filling- panchakat:
Heat a vessel, add pure ghee and jaggery. Once jaggery melts, add coconut and keep stirring till all jaggery is properly melted and mixed with coconut. Switch off the gas and add elaichi powder and mix.
Final step- preparation of patolyos:
Wash the turmeric leaves, wipe with dry cloth. If your leaf is long then you can cut them into half. Prepare a little mixture of water and 2 drops oil. You need this mixture to be applied to turmeric leaf before placing the cover dough. Keep everything at one place as shown below ( mhozo patolyancho ghat)
Take a turmeric leaf, apply oil- water mixture. Then put a ball of rice flour dough on the turmeric leaf and spread it evenly throughout the leaf. You can take the help of a roller to do so and then use your fingers to spread the dough. The dough should be very thinly spreaded all over the leaf. You can do a patoli in a vertical way and horizontal way. I have shown below both the ways of filling a patoli.
Next place the filling- panchakat at one side of the cover as shown in the pictures below.
Next is fold the patoli as shown below:
The vertical way folding:
The horizontal way folding:
When all patolyos are filled, keep your steamer on, then steam them for 15-20 minutes.
Rest for 10 mins and serve.
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Thank you
Please tell how did you steam it.without steaming patra. Thank you
ReplyDeleteI have put water in utensil, then place a stand or a sieve and keep the plate with patolyos on this stand. Cover and steam. Patras get steamed together. I have shown in my pictures. Go through.
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