The Hour

If you didn’t use up all your haggis during your Burns Supper then here is a great recipe for haggis pakora, from chef Dheeraj Anand, who works at the Slumdog Bar & Grill in Glasgow.

It’s a great new take on the classic forms of haggis, like vegetable and chicken, and tastes great. Give it a go!

Here is the recipe if you fancy trying it out:

Ingredients for the pakora:
•    450g of Haggis
•    150g of gram flour
•    1 teaspoon of garlic and ginger paste
•    1 teaspoon of salt
•    Half a teaspoon of red chilli powder
•    Half a teaspoon of Garam Masala
•    A pinch of fenugreek
•    5g of chopped coriander
•    Vegetable oil to fry

Method:
1. Heat the oil and set the temperature to 160c
2. Make the batter for the pakora by putting the gram flour, salt, red chilli powder, Garam Masala, ginger and garlic paste, fenugreek and chopped coriander in a bowl and mixing together well
3. Then add some water to the mixture, to make a smooth batter (it shouldn’t be too thin, it should stick on your fingers)
4. Cut the haggis into small diced pieces, dip them into the gram flour batter, and deep fry until they go golden brown
5. Serve with the pakora sauce

Ingredients for the pakora sauce:
•    200ml of yoghurt
•    150ml of tomato sauce
•    1 teaspoon of mint sauce
•    Half a teaspoon of salt
•    Quarter of a teaspoon of red chilli
•    1 tablespoon of sugar
•    50ml of milk

Method:
1. Simply mix all the ingredients together in a bowl, and serve chilled with your pakora