HAGGIS PAKORA
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
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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