Soya Choris Pao

Instructions

1. 1

   Rehydrate the Soya Granules

   • In a medium saucepan, bring 3 cups of water to a rolling boil.
   • Add the soya granules and cook for 5 minutes until they are fully softened.
   • Drain the granules in a fine-mesh sieve and rinse thoroughly with cold water to remove any raw smell.
   • Once cool enough to handle, take small handfuls and squeeze out every last drop of water. This is a critical step for achieving the perfect, non-mushy texture. Set the dry granules aside.
2. 2

   Prepare the Goan Masala Paste

   • Place the dried Kashmiri red chilies in a bowl and cover with 1/2 cup of hot water. Let them soak for 15-20 minutes until they are soft and pliable.
   • In a high-speed blender, combine the soaked red chilies (along with their soaking water), garlic cloves, ginger, cloves, cinnamon stick, black peppercorns, cumin seeds, turmeric powder, tamarind paste, and vinegar.
   • Blend until you have a completely smooth, thick paste. Scrape down the sides as needed. Add a splash more water only if necessary to facilitate blending.
3. 3

   Cook the Soya Choris Filling

   • Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the prepared Goan masala paste to the pan. Cook for 8-10 minutes, stirring frequently, until the paste darkens in color, becomes fragrant, and you see oil separating from the edges.
   • Add the rehydrated soya granules and the boiled potato cubes. Stir well for 2 minutes to ensure everything is evenly coated with the masala.
   • Pour in 1/2 cup of water and add the salt. Mix everything together.
   • Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the soya to absorb all the flavors. The final filling should be moist but not watery.
4. 4

   Assemble and Serve

   • Take a Goan pao and make a horizontal slit through the center, leaving one edge connected like a hinge.
   • Generously stuff the pao with the hot soya choris filling.
   • Serve immediately with raw onion rings and a lemon wedge on the side for squeezing over the filling.