Open Access Articles- Top Results for Patoleo


File:Patoli Amchi Style.JPG
A home-made dish of sweet Patolis, cooked in the style of the Chitrapur Saraswat Brahmin community

Patoleo (also called Patoli) or turmeric leaf cakes is a dish mostly prepared in the western coast of India. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves. Konkan Maratha community and Chitrapur Saraswat Brahmin prepare patolyos on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt free patolyos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.[1] August 15 (Independence in India) happens to coincide with, The Assumption of the Virgin Mary into Heaven or the Holy Day of Obligation as it is referred. A major feast is celebrated by Roman Catholics, and Patoleo is the star dish on that day. It was originally called Patoleo, by the Hindu people, however Goans pronounce it as Patoi, The East Indians call it Pan Mori or East Indian leaf cakes. The Mangalorean Catholics say patoley in their accent. It is also prepared on the day of Sao Joao (St. John) feast and Konsachem fest (harvest festival). Patolyos are sent with vojem (trousseau) to the groom’s house, both by the Catholics and Hindus.[1]

Cooking Method

Served with leaves on, in a dish. They are mainly eaten after removing the leaf, during afternoon tea time.


  1. ^ a b Pereira Kamat, Melinda (2008-08-16). "A tradition wrapped in leaves". Goa: The Times Of India. Retrieved 2010-02-12. 

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