Easy Haggis Pakora Recipe
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 400g/14oz haggis
- • 150g gram flour (1 cup + 3 tbsp)
- • 50g rice flour (1/3 cup + 1 tbsp)
- • 2 tsp chilli powder
- • ½ tsp garam masala
- • ½ tsp cumin
- • ¼ tsp garlic powder
- • ¼ turmeric
- • ¼ tsp asafoetida (optional)
- • 1 ½ tsp salt
- • 165-185ml water (2/3-3/4 cup)
- • Vegetable oil, for frying
Preparation Steps
Slice the haggis into approximately 14 pieces.
Add the flours, spices, and salt to a mixing bowl and whisk to combine.
Gradually add the water, stirring as you go, until you have a thick, smooth batter.
Dip each haggis piece into the batter to full coat it. Place the coated pieces onto a chopping board or tray lined with parchment paper ready for frying.
Fill a deep frying pan or pot with enough vegetable oil to fully submerge the pakoras. Heat on a high setting, using a meat thermometer to monitor the temperature. The oil is ready for frying when it reaches 190C/374F.
Carefully drop the coated haggis pieces into the hot oil and fry for 2 minutes. You may find it easier to work in two or three batches.
Use a slotted spoon to remove the pakoras from the oil and drain them on a plate lined with kitchen paper.
Serve with your favourite dips and sides, such as sweet chilli sauce, raita, fresh coriander, lime wedges, and naan bread.