Soya Choris Pao
A Goan street food classic made completely plant-based. Spiced soya chunks are ground and cooked with a fiery, tangy masala that mimics the iconic Goan sausage, then stuffed into soft pav buns and drizzled with zesty lime. It's spicy, smoky, and absolutely irresistible.
For 4 servings
- prep · ~30 min
Soak and pressure cook the soya chunks.
1.Soak soya chunks in hot water for 30 minutes until soft.2.Drain and squeeze out excess water thoroughly.3.Pressure cook soya chunks with 3 cups fresh water for 1 whistle on medium heat.4.Drain completely and let them cool slightly. - prep · ~2 min
Grind the soya chunks into mince.
Pulse the cooked soya chunks in a food processor in short bursts until you get a coarse, minced-meat-like texture. Avoid over-processing into a paste.
TIPA coarse mince gives the best meaty bite — too fine and it becomes pasty. - prep · ~10 min
Prepare the Goan sausage masala.
1.In a mixing bowl, combine the minced soya with coconut vinegar, Kashmiri red chili powder, turmeric powder, cumin powder, and salt.2.Mix well until the soya mince is evenly coated in the red, tangy masala.3.Add garam masala and mix once more. Set aside to marinate for 10 minutes. - saute · ~10 min
Sauté the onions and aromatics.
1.Heat coconut oil in a heavy-bottomed pan over medium heat.2.Add finely chopped onions and sauté until they turn deep golden brown.3.Add ginger-garlic paste and sauté until the raw smell disappears.4.Toss in the slit green chilies and julienned ginger. Stir for a few seconds.TIPTake your time browning the onions — it builds the deep, sweet base for the choris. - saute · ~8 min
Cook the tomatoes and add the spiced soya mince.
1.Add the chopped tomato to the pan and cook until it becomes soft and mushy.2.Add the marinated soya mince to the pan. Stir well to combine everything.3.Fry the mixture on high heat for 5-7 minutes, stirring continuously to prevent burning.4.The choris is ready when it looks dry, slightly browned, and crispy on the edges.TIPA crispy, slightly charred texture is what you want — just like real Goan sausage. - assemble · ~2 min
Assemble the Soya Choris Pao.
1.Slit the pav buns in half horizontally, leaving one edge attached.2.Generously stuff each pav with a heaping portion of the hot soya choris.3.Squeeze a wedge of lime over the stuffing inside the pav.4.Garnish with fresh coriander leaves. - serve
Serve immediately with lime wedges on the side.
Place the assembled pao on a plate with extra lime wedges. The dish is best enjoyed piping hot, with the tangy, spicy masala contrasting the soft, slightly sweet bread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the soaked soya chunks thoroughly to remove bitterness and improve absorption of the marinade.
- 2Use a food processor in short pulses to achieve a coarse mince resembling traditional Goan sausage.
- 3Brown the onions until deep golden to create the sweet, rich base essential for authentic choris flavor.
- 4Cook the soya mince on high heat at the end to develop a slightly crispy, charred texture.
- 5Let the marinated mince rest for at least 10 minutes to allow the coconut vinegar and spices to penetrate.
- 6Toast the pav buns lightly on a tawa with a smear of butter for extra flavor and a crispy exterior.
- 7Leftover choris can be refrigerated for up to 3 days and tastes even better the next day.
Adapt it for your goals.
Oil-free
Replace coconut oil with a splash of water or vegetable broth for sautéing. The final stir-fry can be done on medium heat with non-stick pan to reduce oil without losing texture.
high proteinHigh-protein
Add a handful of cooked chickpeas or crumbled tofu along with the soya mince to boost protein content and add variety in texture.
spice loverSpice-lover
Increase the number of green chilies to 5-6 and add 1 teaspoon of crushed black pepper for an intense, fiery kick.
Why this is on our healthy list.
Plant-Based Protein Source
Soya chunks are an excellent source of complete plant protein, making this dish satisfying and muscle-friendly without any animal products.
Rich in Antioxidants
Kashmiri red chili powder and turmeric contribute antioxidants and anti-inflammatory compounds like curcumin and capsaicin.
Low in Saturated Fat
Coconut oil is used in moderation, and soya chunks contain no cholesterol, making this heart-friendly compared to traditional meat-based choris.
Frequently asked questions
Yes, you can use textured vegetable protein granules. Skip the pressure cooking step and simply rehydrate them in hot water for 10 minutes, then drain and mince lightly.
