Name: Haggis Pakora
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British Indian Curry House
Ingredients: Rapeseed (canola) oil for deep frying; 450g haggis (1 lb) cut into bite sized pieces or slightly larger; Salt to taste; FOR THE BATTER; 150g (1 heaped cup) gram (chickpea) flour; 50g (1/2 cup) cornflour (cornstarch); 1 tbsp salt; 1 tbsp red chilli powder; 1/2 tsp turmeric; 1 tsp cumin seeds - toasted; 1 tsp coriander seeds - toasted

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Like haggis? You love this haggis pakora recipe!

Whenever I go to Glasgow, I always stop by The Wee Curry Shop. I love the place and their haggis pakoras are to die for.

A month or so before I started writing my second cookbook ‘The Curry Guy Easy’, I met up with the owner Monir Mohammed.

He shared a few of his popular recipes with me that day and luckily his haggis pakora recipe was one of them.

I included the haggis pakora recipe in my cookbook which has become quite popular, not just with Scots but with people all over the UK. Now you can make these delicious pakoras at home.

Always good with an ice cold scotch.

Alternative ingredients for haggis pakora…

I am a big fan of haggis. When my wife’s grandmother was alive, she used to live in Dornoch in the Highlands of Scotland. We used to go up there at least three times every year.

I used to experiment with haggis while there but I also learned that there are a lot of people who just won’t eat the stuff.

Vegetarians, for example but the good news is that there is some really good vegetarian haggis out there and it works really well with this haggis pakora recipe.

So if you just don’t want to try the real thing or you are on a vegetarian diet, don’t let that stop you from trying haggis pakora!

Making this recipe your own…

The batter ingredients are exactly those that were taught to me by Monir.

This batter makes excellent haggis pakora which is why they are so popular at his restaurant.

I suggest trying it exactly as written but if you think their is too much chilli powder in it or perhaps you are on a low sodium diet, there is no reason why you can’t adjust these ingredients to your own preferences.

Working ahead…

There really isn’t much to do with this haggis pakora recipe.

That said, it is always a good idea to get your ingredients all prepared before starting cooking.

This makes cooking easier regardless of what you making.

Prepared ingredients for haggis pakora.

Step by step cooking…

Many people find it easier to see photos of the cooking process.

I have included some below. Unfortunately, I was on the scotch when cooking these and forgot to take a few pics but I think you’ll still get the idea.

Place the dry ingredients in a mixing bowl and chop up your haggis into pieces.

Add the wet ingredients and whisk until you have a thick and smooth batter.

Dip the haggis into the batter and ensure that the haggis pieces are coated well. Fry at 190c/375f for about 2 minutes, until browned and crispy.

If you like this haggis pakora recipe, you might like to try some of these snacks too.

Onion bhajis
Air fryer onion bhajis
Thai fried calamari

I served mine with a mint chutney. Really good.

You’re going to love this one.

Yield: 4

Haggis Pakora

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Rapeseed (canola) oil for deep frying
450g haggis (1 lb) cut into bite sized pieces or slightly larger
Salt to taste
FOR THE BATTER
150g (1 heaped cup) gram (chickpea) flour
50g (1/2 cup) cornflour (cornstarch)
1 tbsp salt
1 tbsp red chilli powder
1/2 tsp turmeric
1 tsp cumin seeds - toasted
1 tsp coriander seeds - toasted

Instructions

Start by making the batter. Sift the gram flour and cornflour into a large bowl and add the salt and all the spices.
Add 150ml (2/3 cup) water and whisk everything together until you have a smooth batter.
Now heat a deep fat fryer oil to 190/375f. If you don't have a deep fat frying, the frying can be done in a high sided pan or wok.
Dip the haggis pieces in the batter and cook in batches until golden and crisp. About two minutes per batch should do the job, but only take the pakora out when they have a nice crispy brown crust.
Transfer the cooked pakoras to a paper towel and keep them warm while you cook the rest in the same way. Season with salt to taste and serve with hot chilli sauce, chutney or simply with wedges of lemon.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 1906mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

This is just an estimate. Per bite I think.

I hope you enjoy this haggis pakora recipe. Remember, you can make vegetarian haggis pakora too so I hope you try this recipe. If you do try it, please leave a comment. I’d love to hear from you.

David Wilson

Saturday 6th of July 2024

Do you crush the seeds after toasting them? Could I use powder instead of seeds?

Dan Toombs

Tuesday 9th of July 2024

There is no need to crush the seeds. You could add a little bit of ground cumin and coriander but seeds are better as they add texture. Thanks Dan

Maureen

Thursday 11th of January 2024

Can you use canned haggis?

I’ve never tried but I don’t see why not. Thanks Dan

Wendy

Saturday 7th of January 2023

Fabulous recipe !! 😋😋😋 made it a few times now .

Brian

Friday 28th of January 2022

Hi Dan Im confused as some recipes say you should cook the haggis first is it ok to just deep fry it for only 2 mins !?

Saturday 29th of January 2022

Yes, it should be fine if you deep fry it as my instructions. Thanks Dan

Jie Frew

Tuesday 11th of May 2021

Dan Dan, Dan, Dan! We absolutely LOVE your recipes! Yum-city! I mean, HELLO!

I wonder if the pakora could be cooked in an Air Fryer.

And while I am here you MUST obtain some Stornoway Black Pudding for a Pakora! If you love Haggis you will love the Stornoway Black Pudding!

Lastly, I have hunted forever for a great Mughlai recipe! Do you have one?

THANK YOU AGAIN SO SO MUCH FOR YOUR GREAT WORK!