When it comes to costal cuisine Goans know their food the best, having a costal vibe to it, it's rich in spices as well. One of my favourite dish from Goa is the local sausage(choriz) pao and its been my staple mid-meal munchie since the first time I visited Goa, and you find small carts selling them through the entirety of Goa. The Goan sausages don't need any seasoning, except for probably some salt. they are already flavoured with the traditional spices and vinegar which is also a core ingredient of goan cuisine. My version of the dish varies in the look but tastes exactly akin to the street vendor's "choriz pao".
INGREDIENTS:
- 300 gms Goan sausages, diced
- 1.5 Onion, finely sliced/chopped the way you would prefer them
- 2 green chillies, slit from the middle
- 2-3 cloves of garlic
- 3-4 pairs of pao
- pitch of salt
- 2 boiled potatoes
- 4 tbsp coconut milk
- 1/4 cup water
- whole-wheat flour dough (aata) , for the tuile.
METHOD:
- In a frypan, warm up about a teaspoon of olive oil and sauté the garlic and onion.
- Add in the sausages, stit it for about a minute and add the water. Cover it, and let it simmer for about 4-5 minutes.
- Remove the lid and cook it for another minute. Once this is done allow it to cool for sometime.
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| cooked sausage |
- In the meanwhile shred the pao, mix in the milk and knead it like dough. It won't have a smooth texture so don't get worried.
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| Shape the pao dough flat with a slightly indented centre. |
- Fill the sausage in the pao pocket and gently roll over to form a ball.
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| Sprinkle it with some bread crumbs or rice flour. |
- Deep fry the balls until nice and golden brown and has a slight crust.
- Heat the coconut milk in the microwave and add a pinch of salt to it.
- Roll out the dough, and wrap it around a bowl and bake it for about 15 minutes to make a tuile.
ASSEMBLING THE DISH: Mash the boiled potato, and place it in the centre of the plating dish, spoon the coconut milk and oil from the sausage pan, place the tuile in the centre of the mash and place the deep fried sausage pao on it .
Enjoy your meal
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