Patolya

Name: Patolya
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Rice flour; 1 cup water; pinch salt; 1 cup fresh shredded coconut; 1/2 cup jaggery; 1 tsp cardamom powder; as needed Turmeric leaves; As needed Ghee

Sailee Tanawde Mhatre @cook_25023612

#flavour2
This is an authentic Goan & konkani Maharastrian recipe as a prasad / bhog for Ganesh Chaturti

Sailee Tanawde Mhatre @cook_25023612

#flavour2
This is an authentic Goan & konkani Maharastrian recipe as a prasad / bhog for Ganesh Chaturti

Saved

Ingredients

30mins

4 servings

1 cupRice flour
1 cupwater
pinchsalt
1 cupfresh shredded coconut
1/2 cupjaggery
1 tspcardamom powder
as neededTurmeric leaves
As neededGhee

Saved

Steps

30mins

1

Boil water adding salt to it
2

Off the flame and add rice flour to it
3

Mix well and cover with a lid and keep aside to cool
4

Knead a soft dough of it....add water if required
5

Lather oil all over and keep aside
6

In a pan or kadai, add 1tbsp ghee
7

Add coconut and jaggery and mix well untill the jaggery melts
8

Saute untill the filling dries
9

Transfer to a bowl and let cool
10

Wash and dry turmeric leaves
11

Lather the leaves with oil
12

Cut in half each
13

Roll a roti of a small portion on the dough
14

Keep / adjust it on the rolled roti and fold it to one side
15

Press the edges so that it do not break
16

In a kadai or vessel add 1glass of water and let boil
17

Place a hot pot stand on it
18

Place a metal strainer or a plate over it
19

Cover the plate with other turmeric leaves
20

Once the vessel is enough......arrange the turmeric wraps(patolya) on it and let steam for 10 to 15mins
21

Take it off once you notice the leaves turning dark..
22

Let it cool
23

Ready to serve
24

Just unwrap and have it