Pork Pav Bhaji (Mumbai Street Food)
This pork Pav Bhaji is an innovative twist on the classic Mumbai street food. This dish blends the traditional Pav Bhaji’s vibrant flavors with the robust taste of chorizo, creating a mouthwatering recipe that’s hard to resist.
Step by Step Video Instructions
Ingredient Notes
- Chorizo or Goan Sausage: Adds a unique richness and infuses with the Bhaji to be complementary but not overpowering.
- Potatoes, Cauliflower, and Peas: These vegetables create the smashed base of the Bhaji, each contributing to the texture and hearty body of the dish.
- Tomatoes: Their acidity and sweetness balance the robustness of the meat and spices.
- Red Onion and Capsicum (Bell Pepper): These should be finely diced to ensure they seamlessly integrate into the Bhaji, enriching its flavors.
- Water: Used both for cooking the vegetables and for deglazing, ensuring all the flavorful pork bits are incorporated into the Bhaji.
- Butter: Introduces a silky richness, enhancing the melding of spices and vegetables with its creamy texture.
- Spices (Cumin Seeds, Turmeric, Kashmiri Chili Powder, Kasuri Methi, Pav Bhaji Masala): Each of the spices helps add the signature flavor of Pav Bhaji.
- Cilantro and Lime: Fresh cilantro adds freshness, while lime juice brings a zesty acidity, cutting through the dish’s richness.
- Garlic Paste: Provides a deep, aromatic base to the Bhaji.
Expert Tips
Decasing the Sausage: To decase the chorizo, slice through the casing lengthwise with a sharp knife, being careful not to cut into the meat itself. Then, gently peel away the casing.
Cooking the Sausage: Make sure to cook the chorizo over low heat until it releases its oils. The aim is not to crisp the chorizo but to allow its flavorful oils to integrate into the Pav Bhaji.
Achieving the Right Consistency: The Bhaji should resemble a slightly chunky vegetable pulp, not completely smooth but with texture. If the mix feels too watery, simmer with the lid off to reduce the excess liquid, adjusting it to the desired thickness.
Storage and Leftovers
Place any leftover Bhaji in an airtight container and refrigerate as soon as it has cooled down. Properly stored, it will keep for up to 3 days.
If you have a larger quantity of leftovers or wish to extend the shelf life of your Pav Bhaji, freezing is an excellent option. Transfer the cooled Bhaji into freezer-safe containers, leaving a small space for expansion. Freeze for up to 3 months. To use, thaw the Bhaji in the refrigerator overnight or for several hours.
The best method for reheating pork Pav Bhaji is on the stove. Transfer the thawed or refrigerated Bhaji into a pan and heat it over medium heat. If you find the consistency too thick after storage, gradually add water, stirring well until you achieve the desired thickness. Reheat until the Bhaji is hot throughout, stirring occasionally to prevent sticking.
For the Pav, lightly butter and toast them in a pan for a few minutes until they’re warm and slightly crispy on the outside.
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Pork Pav Bhaji
Ingredients
- 300 g Potato diced
- 250 g Tomato diced
- 100 g Cauliflower cut into florets
- 50 g Peas
- 200 g Chorizo casing removed
- 100 g Red Onion diced
- 50 g Capsicum (Bell Pepper), finely diced
- ¼ cup Water plus more for deglazing
- 1 tbsp Butter
- ½ tsp Cumin Seeds
- ¼ tsp Turmeric
- ½ tsp Kashmiri Chili Powder
- ½ tbsp Kasuri Methi Dried Fenugreek Leaves
- 1 tbsp Pav Bhaji Masala
- 1 tbsp Cilantro chopped
- ½ Lime juiced
- 1 tsp Garlic Paste
- Salt to taste
- Bread Buns (Pav), sliced in half
Chorizo Butter:
- 50 g Butter
- 2 tbsp Chorizo Oil reserved from cooking chorizo
- 1 tsp Pav Bhaji Masala
Instructions
- In a large, deep sauté pan over medium heat, combine potatoes, cauliflower, peas, tomatoes, and ¼ cup water. Season with salt, cover, and cook for about 15 minutes, until vegetables are softened. Smash the cooked vegetables into a pulp using a potato masher, then transfer to a large bowl.
- In the same pan, sauté chorizo over low heat for 2-3 minutes. Deglaze the pan with a little water and cook until the water has evaporated. Remove half the chorizo oil and set aside for the chorizo butter.
- Add butter and cumin seeds to the pan, followed by red onions. Sauté for 1-2 minutes, then add cilantro, capsicum, garlic paste, kasuri methi, turmeric, Kashmiri chili powder, and pav bhaji masala. Sauté for another 1-2 minutes.
- Stir in lime juice and the smashed vegetables. Cover and cook for 4-5 minutes. Uncover and smash the bhaji until combined. Season with salt and remove from heat.
- Mix together 50g butter, reserved chorizo oil, and 1 tsp pav bhaji masala in a bowl.
- Butter the bread buns (Pav) on both sides with the chorizo butter then toast on a pan on both sides until toasted.
- Serve the Bhaji with the bread buns toasted in chorizo butter, diced raw onions mixed with cilantro, and a wedge of lime.
