We know what you’re thinking. What is it with the Scots need to deep fry anything that will stay still long enough to be dunked in batter? But this contemporary twist on haggis is great as a starter or a mid-week snack, and can be easily prepared at home.
For inside the pakora:
For the batter:
250g gram flour (chickpea flour)
50g of self-raising flour
pinch of chilli powder
salt to taste
Water, to create a smooth paste
500ml vegetable oil for frying
- Mix the dry ingredients for the batter and then create a smooth paste by adding water while stirring with a spoon. Leave for around 10 minutes.
- Prepare haggis as per instructions on the packet – you are usually given the choice of preparing this ingredient in the oven or microwave
- Dip the haggis into the thick, spiced chickpea batter
- Fry in hot oil until crisp and golden
- Drain on kitchen paper and serve on a bed of crisp lettuce with chutney or a haggis condiment on your choosing.
Looking for a vegetarian option? Try using Macsween vegetarian haggis. The added pulses in vegetarian haggis give the dish added crunch.