Goan Chorizo Pao

Name: Goan Chorizo Pao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 300 g goan chorizo sausage (casings removed if needed, roughly chopped); 4 pcs pao (soft rolls, slit for stuffing); 2 pcs onion (medium, finely sliced); 1 pcs potato (medium, peeled and diced small); 2 pcs green chili (slit or chopped); 1 inch ginger (finely chopped); 1 tsp oil; 0.5 cup water (for cooking the filling); 1 pinch salt; 2 tbsp cilantro (chopped)

RATING

4.6/5(92)

TASTE SCORE

9/10

Spicy, tangy Goan chorizo cooked with onions and a little potato, then tucked into soft pao. It is messy in the best way, full of smoky sausage fat and bright vinegar notes that make this Goa street-food favorite so satisfying.

PREP

15m

COOK

25m

SERVES

1 PIECE

508 cal

SERVINGS

METHOD · 7 STEPS

boil · ~8 min
Boil the potato.
Cook the diced potato in water until just tender, then drain and keep aside. It should hold its shape and not turn mushy.
TIPCut the potato small so it cooks quickly and blends well into the chorizo masala.
prep · ~5 min
Prepare the chorizo and rolls.
1.Remove the sausage from the casing if needed.
2.Roughly chop the chorizo into small bits.
3.Slice the onions finely.
4.Slit the pao rolls without cutting all the way through.
saute · ~7 min
Cook the onions, chili, and ginger.
1.Heat oil in a pan over medium heat.
2.Add onion and cook until soft and lightly golden, 5 to 6 minutes.
3.Add green chili and ginger.
4.Cook for 1 minute until fragrant.
TIPKeep the heat moderate so the onions soften without burning.
simmer · ~12 min
Cook the chorizo filling.
1.Add the chopped chorizo to the pan and break it up with a spoon.
2.Cook for 4 to 5 minutes until it releases its fat and turns darker.
3.Add the boiled potato and salt.
4.Pour in water and simmer until the mixture looks thick, glossy, and semi-dry.
TIPGoan chorizo is already salty and tangy, so add only a pinch of salt after tasting the filling.
garnish
Finish with cilantro.
assemble · ~2 min
Stuff the pao with the hot chorizo filling.
Divide the filling evenly among the pao rolls and press lightly so the masala settles inside the bread.
serve
Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the chorizo render slowly; the filling should darken and look glossy, not watery.
2
Boil the potato only until just tender so the cubes stay intact inside the masala.
3
Taste before adding salt, because Goan chorizo usually brings plenty of seasoning on its own.
4
If the filling looks too oily, simmer a minute longer so the onions and potato absorb the spiced fat.
5
Warm the pao briefly before stuffing so it stays soft and doesn’t tear under the juicy filling.
6
Stuff and serve immediately for the best texture; waiting too long can make the rolls soggy.

RECIPE VARIATIONS