Haggis Pakora
Early Burn's Night Celebration. Tony Singh's famous Haggis Pakora! This recipe mixes traditional haggis, neeps and tatties with Punjabi influences for super tasty dish!
Ingredients
- 200g diced haggis, cut into 2 cm cubes
- 200g diced cooked turnips, cut into 2 cm cubes
- 200g diced cooked potatoes, cut into 2 cm cubes
- 1 small red onion, finely chopped
- 30g fresh coriander, chopped
- 200g Gram flour
- 2 tsp garam masala
- ½ tsp red chilli powder
- 1 tsp salt
- Vegetable oil, for frying
Method
- Put the haggis, potatoes, and turnips into a large mixing bowl
- Add the coriander, onion garam masala, chilli and the salt to the bowl. Mix well, then leave for 5 minutes.
- Add the gram flour and mix through. Then, add just enough water (approximately 2 to 3 tablespoons) to form a batter that holds the haggis and vegetable mix together. If the batter is too wet, the pakora will not crisp well.
- Heat the vegetable oil in a 5 cm deep, or so, shallow pan to 170 degrees C.
- Gently shape the pakora into loose rounds, about 3 cm in diameter.
- Place a few pakora into the hot oil at a time (depending on the size of the pan). When golden on one side, carefully turn over to cook the other side.
- When golden and crisp on both sides, remove from the pan and drain on kitchen paper.
- Serve with Lashing of Dip and Drizzle Mango and Chilli Sauce, Tamarind Sauce and Coriander and Mint Sauce.
Ingredients
- 200g diced haggis, cut into 2 cm cubes
- 200g diced cooked turnips, cut into 2 cm cubes
- 200g diced cooked potatoes, cut into 2 cm cubes
- 1 small red onion, finely chopped
- 30g fresh coriander, chopped
- 200g Gram flour
- 2 tsp garam masala
- ½ tsp red chilli powder
- 1 tsp salt
- Vegetable oil, for frying
Method
- Put the haggis, potatoes, and turnips into a large mixing bowl
- Add the coriander, onion garam masala, chilli and the salt to the bowl. Mix well, then leave for 5 minutes.
- Add the gram flour and mix through. Then, add just enough water (approximately 2 to 3 tablespoons) to form a batter that holds the haggis and vegetable mix together. If the batter is too wet, the pakora will not crisp well.
- Heat the vegetable oil in a 5 cm deep, or so, shallow pan to 170 degrees C.
- Gently shape the pakora into loose rounds, about 3 cm in diameter.
- Place a few pakora into the hot oil at a time (depending on the size of the pan). When golden on one side, carefully turn over to cook the other side.
- When golden and crisp on both sides, remove from the pan and drain on kitchen paper.
- Serve with Lashing of Dip and Drizzle Mango and Chilli Sauce, Tamarind Sauce and Coriander and Mint Sauce.
