Haggis pakora recipe

 Fusing the food from my Scottish and Indian roots is always fun and can come up with some interesting dishes. You can use my vegetarian haggis recipe or any shop bought haggis (MacSween’s is my fave).

Haggis pakora is now actually quite common in Scotland – given that we like to deep-fry anything (battered pizza for the win!). In Scottish chippies they’ve been doing battered haggis for years, so this is just a slightly spicier version, that goes well with other fusion starters or nibbles. This is a great recipe if you’re looking for an alternative way to serve Haggis at a Burns Supper or another Scottish-themed dinner.

This pakora batter can be used for anything. If you want to make vegetable pakoras (or onion bhajis) the mixture needs to be a bit thicker as it needs to hold everything together. However for anything you are merely coating, then standard batter thickness is fine.

You can make the haggis from scratch using my vegetarian haggis recipe, or can use packet haggis – I love MacSween’s!

I added a glug of whisky to the batter for extra badness but this is totally optional and you would just adjust the water quantity without the whisky.

haggis pakora

  • Servings: 24-30 pieces
  • Print


  • 1/2 cup of gram flour
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • Salt & pepper to taste
  • 1 cup of cold water
  • 1 bowl of vegetarian haggis or one small pre-bought haggis
  • Vegetable oil – enough to deep fry haggis balls (depends on the size of your pan)


Mix the gram flour, spices, salt and pepper with the water a couple of tablespoons at a time until you have a thick batter.

Roll the haggis into small balls.

Heat the oil to a medium/high heat in a small pan. Dip the haggis balls in the batter until fully covered and then drop carefully in the hot oil, frying a few at a time. Remove once cripsy and golden and drain on kitchen towel.

Perfect with a spicy tomato or creamy whisky sauce!


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