Haggis pakora. An Indian Scottish fusion
Philippa Davis takes inspiration from India for this post Burns Night snack. Use up your leftovers and impress your guests with haggis pakora
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Ingredients
- 150g chickpea/gram flour
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp paprika
- 300ml buttermilk or yoghurt
- 2 tbs milk
- 1 lime (juice and zest)
- 3 spring onions, finely chopped
- 10g finely chopped coriander, stalks and all
- 1 litre (approx) sunflower oil for deep-frying
- 250g cooked and cooled haggis, chopped into 12 chunks
- 1 lime, cut into wedges
- 1 green chilli, finely chopped
- 4 sprigs coriander
- 4 portions green tomato chutney
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