Haggis Pakora
Member recipe

Haggis Pakora

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(3 ratings)

Member recipe by


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.

Comments, questions and tips

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jburton's picture
14th Mar, 2016
This sounds lovely although it doesn't state what temp the oil should be, i would do the in the deep fat frier...., any advice would be lovely as id like to me make these.
Mrs A
30th Apr, 2015
I made these last night and I have to say, it was total disaster to get my haggis balls battered! Very messy...I wondered why the Haggis wouldn't take to the batter...In the end I was so fed up I just mix the haggis in and was able to then make balls to fry. They are delicious but look nothing like your picture.
22nd Feb, 2014
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
Mrs A
30th Apr, 2015
How can I get the haggis to take to the batter? It came apart every time I tried to coat them?
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