Independence Day and Feast of Assumption of Mary 
While many Mumbaikars celebrate Independence Day every August 15, the Catholic community in several parts of the country also celebrate the Feast of the Assumption of Mary, which coincides with the national holiday, and they make the seasonal delicacy patoleo to celebrate it.

In Christianity, the day marks the belief that God took the body and soul of the Virgin Mary into heaven at the time of her death. While most people attend church service, many of them are excited for the specific treat

What is the dish made of?
Patoleo is a deliciously sweet dish made of a mixture of jaggery or sugar and coconut, wrapped in rice paste and steamed in turmeric leaves or banana leaves. 

While Goans make use of black jaggery that is popularly found in Goa, Mangaloreans and East Indians make use of sugar or jaggery found in the city

Communities that make patoleos
The three communities that prominently make the dish for August 15 are the Goans, Mangaloreans and East Indians. While there are other communities that also make a similar dish, it is made for other festivals or simply as snack during tea time, mostly in August

Different names of the dish
Interestingly, the food item has different names across communities. While the Goans call it pathoyo or patoleo like the Mangaloreans also do, the East Indians, who are among the original inhabitants of Mumbai, also called it patole or panmori

Recipe for Patoleo
While patoleo is most commonly made for the feast on August 15, other sweet dishes like Allebelle (pancakes) and Vonn, are also made by some Goan families for the occasion. However, the traditional dish is an eternal favourite. 

East Indian Patole/Panmoris by Natasha Almeida

Ingredients: 

For the rice flour: 
2 cups rice flour 
A pinch of salt 
For the filling: 
1 whole grated coconut 
2 tbsp sugar or jaggery 
A pinch of cardamom 
A pinch of nutmeg 

Method: 
1. Mix the grated coconut, sugar or jaggery, cardamom, and nutmeg together, and keep it aside. 
2. Mix the rice flour with salt and water, as required, to make a thick, spreadable paste. 
3. Spread the rice flour paste onto fresh turmeric leaves, then add the coconut-jaggery filling.
4. Fold the leaves over and steam until cooked. 
5. Serve with tea for breakfast or in the evening or eat as dessert after lunch.