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Haggis Pakora
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Haggis Pakora

Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
East meets West, in a delicious combination of a Scottish traditional dish given an Indian 'twist'.
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Ingredients

  • HAGGIS
  • One small haggis
  • PAKORA
  • 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

  • CHILLI SAUCE DIP
  • 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

Method

  • STEP 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.
  • STEP 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.
  • STEP 3
    Mix dry ingredients (chilli powder,cumin, salt) through the flour then add the yoghurt and lemon juice and mix into a thick batter.
  • STEP 4
    Heat the oil in a pan or deep fat fryer.
  • STEP 5
    Form the haggis into balls by hand and dip into the batter. Add directly to the hot oil and fry until golden brown.
  • STEP 6
    Serve immediately with a dipping sauce.

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Overall rating

Rating: 4 out of 5.4 ratings

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