Haggis Pakora
- 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'.
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 1First, 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 2Boil 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 3Mix dry ingredients (chilli powder,cumin, salt) through the flour then add the yoghurt and lemon juice and mix into a thick batter.
- STEP 4Heat the oil in a pan or deep fat fryer.
- STEP 5Form the haggis into balls by hand and dip into the batter. Add directly to the hot oil and fry until golden brown.
- STEP 6Serve immediately with a dipping sauce.
