A delicious (and different) way to celebrate burns this weekend! Haggis pakora are real comfort food – spicy haggis coated in a thick batter spiked with nutmeg.
Ensure you use good quality haggis and you can’t go wrong! Great served with a chill and garlic yogurt dip.
For the Pakora: 500g Good Quality Haggis, 150g Gram Flour, 1tsp Chilli Powder, 2tsp Nutmeg (Freshly Grated), 1tsp Ground Cinnamon, 1/2tsp Sea Salt, Still Water, Sunflower Oil
For the Dip: 200ml Natural Yogurt, 1 Green Chilli (Finely Chopped), 2tsp Paprika, 1 Garlic Clove (Finely Chopped), Juice 1/2 Lemon
1) Prepare the haggis by removing from its casing and cutting into around 12 equal portions around 2″ by 1″. Form these portions into tight ovals in your hand and place in the fridge for at least 30 minutes.
2) Make the batter by combining the flour, chilli powder, nutmeg, cinnamon and sea salt in a large bowl. Slowly add water whilst whisking until a smooth batter which is neither too thick nor too thin is achieved – the batter should be thick enough to cover the haggis without too much running off.
3) Make the dip by combining the yogurt, chilli, paprika, garlic and lemon juice in a small bowl and mixing well. Set aside.
4) Bring a large pan of sunflower oil or a fryer up to 190c. Coat the haggis in a light covering of the batter and deep fry in the hot oil for around 4 minutes or until coloured well and cooked through. You may need to do this in batches (keep the cooked haggis warm until ready to serve).
5) Serve the haggis pakora with the garlic and chilli dip.