Haggis Pakora Recipes

HAGGIS PAKORA

Haggis Pakora image

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

Provided by philipallan

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

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.
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.
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.
Form the haggis into balls by hand and dip into the batter. Add directly to the hot oil and fry until golden brown.
Serve immediately with a dipping sauce.

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