Pork Pav Bhaji with Goan Chorizo

Step 1: Cook the Bhaji Base

Add diced potatoes, cauliflower florets, peas, and diced tomatoes to a large pan. Season with salt, add enough water to cover the vegetables, spread them evenly, cover the pan, and cook until the vegetables are tender.

Step 2: Prepare the Chorizo

Carefully cut the strings of the Goan chorizo and remove the sausage meat from its casing. Set aside.

Step 3: Cook the Chorizo

Add the chorizo meat to the same pan on low heat and start to sauté. Deglaze the pan with a splash of water to help the chorizo release its fat. Continue cooking until the water evaporates and the chorizo fries in its own fat. Remove most of the rendered chorizo oil from the pan, reserving it for later use, leaving some to cook the aromatics.

Step 4: Sauté Aromatics and Spices

Add 1 tablespoon of butter, cumin seeds, and chopped red onions to the pan with the chorizo. Sauté for 1 to 2 minutes until the onions soften. Then, add chopped fresh coriander, diced green bell pepper, garlic paste, kasuri methi, turmeric powder, Kashmiri red chilli powder, and pav bhaji masala. Sauté for another 1 to 2 minutes, mixing well to combine the spices with the chorizo.

Step 5: Combine Bhaji and Chorizo

Squeeze in the juice from half a lime. Add half of the mashed vegetable mixture (bhaji) to the chorizo. Add water, mix everything thoroughly, cover the pan, and cook for 4 to 5 minutes to allow the flavors to meld.

Step 6: Mash the Pav Bhaji

Open the pan and use a pav bhaji smasher to thoroughly mash the mixture until it reaches a desired consistency. Add a few drops of red food color (optional) and season with salt to taste. Continue mashing until the bhaji is smooth and well combined.

Step 7: Prepare Chorizo Butter

In a small bowl, combine 2 tablespoons of softened butter, 1 tablespoon of the reserved chorizo fat, 1 teaspoon of chopped fresh coriander, and 1/2 teaspoon of pav bhaji masala. Whisk all ingredients together until you get a smooth, flavorful chorizo butter.

Step 8: Prepare and Toast the Pav

Take the pav buns and cut them down the middle. Spread a generous amount of the prepared chorizo butter on the inside of the pav. Place the buttered pav on a hot tawa (griddle) with the buttered side down. Spread more chorizo butter on the top side of the pav. Flip and toast until both sides are golden brown and crispy.

Step 9: Assemble and Serve

Serve the pork pav bhaji in a steel plate. Garnish with a side of finely chopped red onions mixed with coriander, a lime wedge, a drizzle of the reserved chorizo oil, and a nob of butter on top of the bhaji. Serve immediately with the toasted pav.

• Adjust spice levels to your preference.

• Use a good quality pav bhaji smasher for best texture.

• Don't discard the chorizo fat, it's used for the special butter.

• Use Spanish or Mexican chorizo for a milder flavor.

• Experiment with other vegetables like carrots or green beans in the bhaji.

• For a vegetarian version, omit chorizo and use extra butter and spices.