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  1. Start by making the batter. Sift the gram flour and cornflour into a large bowl and add the salt and all the spices.

  2. Add 150ml (⅔ cup) water and whisk everything together until you have a smooth batter.

  3. 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.

  4. 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.

  5. 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.

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