Haggis Pakora
This recipe will delight you with its fusion of traditional haggis and crispy pakora, all served alongside a zesty chili sauce dip. By combining the savory flavors of haggis with a spicy kick and crunchy texture, this dish promises a tantalizing and unique treat for your taste buds. Enjoy these delectable haggis pakoras as a delightful appetizer or a main course that will surely impress your guests.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Comments
No comments found.