Haggis Pakora
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Haggis Pakora

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Serves 4

East meets West, in a delicious combination of a Scottish traditional dish given an Indian 'twist'.

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  • One small haggis
  • 1 cooked haggis (from above)
  • 150g Gram Flour
  • 1 teaspoon chilli powder
  • 1 tablespoon powdered cumin
  • Some salt
  • 150ml Natural Yogurt
  • Squeeze of lemon juice
  • Oil for deep frying
  • 1 tin chopped tomatoes
  • Generous squirt of tomato sauce (ketchup)
  • 1 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon hot chilli sauce
  • Squeeze of lemon juice
  • 1 beef Oxo cube or similar


    1. First, make the dip. Mix all the Chilli sauce dip ingredients in a small saucepan, bring to simmer, stirring until the cube has dissolved. Pour into individual serving bowls, and set aside to cool.
    2. Boil the haggis in its 'skin' according to the recommendations on the packaging (normally around 30-40 minutes although there are now 1 minute haggises for the microwave! Open the haggis, scoop out all the 'meat' and discard the skin. Break up the meat with a fork.
    3. Mix dry ingredients (chilli powder,cumin, salt) through the flour then add the yoghurt and lemon juice and mix into a thick batter. Heat the oil in a pan or deep fat fryer.
    4. Form the haggis into balls by hand and dip into the batter. Add directly to the hot oil and fry until golden brown.
    5. Serve immediately with a dipping sauce.

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Pynner's picture

I was searching for a meat ball recipe - not Italian and this came up and although it isn't what I wanted - I do have haggis in the freezer that need using up so I will save this recipe for another day
thank you