Pork—one bowl of finely chopped boiled pork
Potato—2 boiled and mashed
Long coriander—one bunch chopped nicely
Ginger—1 tea spoon (crushed)
Garlic—1 tea spoon (crushed)
Onion—1 medium size finely chopped
Refined oil—1 cup (for frying)
Chillies—3 finely chopped
Baking soda—a pinch
Mustard oil—half table spoon
Cumin powder—half tea spoon
Coriander powder—half tea spoon
Chilli powder—half tea spoon
Turmeric—half tea spoon
First prepare the batter by mixing besan, salt, one tea spoon chopped long coriander and water. Rest the batter for 15 minutes.
Place a non-stick pan on the stove. Heat mustard oil. Add onion, ginger, garlic, chillies and continue to saute till the raw smell goes away. Add cumin powder, coriander powder, chilli powder, turmeric and salt. Add the meat and stir. Continue to fry for a few minutes and add the mashed potato. Sprinkle some chopped long coriander and keep frying for another 6 to 7 minutes. Turn off stove. Allow the content to cool. This is the filling for the bread pakoras.
Cut the bread pieces diagonally and you will have 8 triangle shaped bread pieces.
Take one piece of bread and spread 2 tea spoon of meat filling. Place another piece of bread on top of the filling and press gently. Keep this aside. Continue this process with the remaining bread pieces.
Now, add a pinch of baking soda to the batter and mix again nicely. Place a pan on the stove. Heat refined oil. Dip the stuffed bread in the batter and deep fry. Tasty pork bread pakora is ready.
In the remaining batter, add whatever filling is left over along with chopped onion, long coriander and chillies and start making pakoras in the same oil. Serve hot the pork bread pakoras and pork besan pakoras with sauce or chutney.