Patoli

Patoli is a Goan traditional sweet prepared for Nagpanchami and Hartalika. It is involves covering of coconut and jaggery mixture (chun) with a batter and wrapping it in fresh turmeric leaves, which is then cooked. The batter can be prepared by using either of the three ingredients - rice flour, wheat flour or roasted suji. It can be cooked by following two methods, 1. steaming 2. cooking on skillet. It can served with pure ghee.

I love having patoli made from wheat flour and cooked on skillet. Here goes the recipe for the same.

Measurement: 1 Cup = 180 ml

Makes: 5 to 8

Ingredients: 

1. Turmeric leaves - 4 to 5
2. Wheat flour - 1 cup
3. Coconut (scrapped) - 1 1/2 cup
4. Jaggery (grated) - 1/2 to 3/4 cup
5. Cardamom (powdered) - 1 to 2
6. Water - 1 to 1/4 cup approx

Procedure:

• Wash and pat dry the turmeric leaves. If the leaves are bigger in size, then cut into two halves.
• Combine coconut and jaggery in a thick bottomed pan and cook till jaggery gets dissolve. Take it off the fire.
• Add cardamom powder, mix well and keep aside.
• Take 1 cup water in a mixing bowl, add salt to it and slowly add flour. Stir well. Wire whisk can be used for making smooth batter. If the batter is too thick add little more water.
• Heat the skillet.
• Place the leave on plate and spread the batter evenly.

• Spread the coconut jaggery mixture only on one side. 

• Fold it.

• Place it on the skillet and cook on low to medium flame for 5 min on one side.
• Turn it and cook for another 5 min.
• Serve hot or at room temperature.
• It is to be peeled off before eating.