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