Haggis Pakora
Crispy, spiced haggis pakora with a whisky cream dipping sauce. A brilliant Scottish-Indian fusion snack perfect for Burns Night or Hogmanay.
- Time: 90 min
- Servings: 14
Source: Live Breathe Scotland
Ingredients
- haggis , cooked according to packet instructions and cooled slightly
- gram flour
- rice flour
- cumin powder
- ground coriander
- turmeric
- chilli powder
- garam masala
- fine salt, plus extra for seasoning
- cold water
- litre vegetable or sunflower oil, for deep frying
- For the whisky cream dipping sauce
- butter
- small shallot, finely diced
- Scotch whisky
- double cream
- Squeeze of lemon juice
- Salt and white pepper to taste