Following the fabulous and super tasty ‘Haggis in the Hole’ recipe here are some Home-made Haggis Pakoras. Perfect Burns Night party food these are easy, fun and great to make with friends. I first made these when celebrating Diwali and they now feature as my go to party food.
- One medium Haggis cooked (you can use vegetarian haggis)
- 150g Gram Flour
- 1 teaspoon chilli powder
- 1 tablespoon powdered cumin
- 1 tablespoon of fresh coriander
- Some salt
- 150ml Natural Yogurt (I used 150 ml of Alpro Soya Yoghurt to make these lactose free)
- One whole lemon juiced
- Oil for frying
- Cook the Haggis following the instructions on the packaging. Once cooked, scoop out the insides getting rid of the haggis skin and break up the meat with a fork. Set this to the side.
- Now mix the chilli powder, cumin, coriander and salt with the Gram Flour in a large mixing bowl.
- Then add the yoghurt and lemon juice and mix into a thick batter.
- Roll the haggis into small ish balls and dip them into the pakora batter and sit them on some parchment.
- Now heat the oil in a pan . Make sure the oil is hot enough before you fry the pakora by dropping a bit of batter into the pan. If it fizzles then it is hot enough.
- Drop the pakora into the pan until the batter is cooked and is a golden brown colour. Set them on some parchment or on a wire rack to cool slightly before eating.
Serving suggestion – When I have these at home I love them with some chilli dipping sauce and a wee bit of salad! Also feel free to mix up your spices to your own taste!
Written by Catriona, Learning Intern , inspired by friends and the tastes of India. Photographs by kind permission of Alistair Copeland.