Mamta's Kitchen - A Family Cookbook
Haggis Pakoras
Mamta,
I posted this on the foodie board but thought I would post it here if anyone is interested.
Finally got a new deep fryer so after the post last week about the batter we decided to make haggis pakoras .
Ingredients:
2 haggis,
gram flour,
bicarbonate of soda,
salt,
garam masala,
oil - deep fat fryer.
Right this is a mixture of different recipes etc so here goes.
Heat the two haggis. Serve the first with usual trimmings. Leave the other to cool over night.
We had to do it this way as there was no way we could make a haggis without out eating it. To make it worth while use a really good brand name haggis, dont go for cheap or nasty.
The next day take the cooled haggis out the fridge, slice and pull its insides out. Fork and set aside.
This is a mixture of Mamta's, Ianinfrance and Sunflowers batter recipe.
250g of gram flour, sieved.
pinch of bicarbonate of soda,
Garam Masala
ice cold SPARKLING mineral water from the freezer. I used unopened Ballygowan.
Seive all the dry ingredients and add the ice cold mineral water. Mix to a creamy consistency.
Make the haggis into a ball and dip in the batter. I found it was quite soggy so I squeezed some of the excess batter out.
Put straight into the fat - do not use the basket.
Deep fry in a hot oil - I had mine at 190 as the wee light kept switching off. Turn them but keep frying until they rise to the top.
Take out and shake. Use kitchen roll or shake in the basket over a frying pan.
Serve with mango chutney. Very rich and very filling. We only managed about four each which is something for us.
Don't use any more spices as good haggis is well spiced itself.
Mamta I do have photo's I will email you from my phone if you want to add. As I said its a mish mush of recipes.
Unfortunately we left them on a plate on the work top and the dog got the rest of them so dont know what they tast like cold
Thanks so much Fiona
This sound interesting :-)! My husbad loves Hagis & black pudding. Please send me the pictures, to have some idea of how it comes out. I have some black pudding in the fridge for him (I hated it, even when I ate meat), which I have to cook for him first, before I go and get some hagis. But I will certainly give it a try.
Never mind the Dog eating the cols ones (LOL), how were they when hot?
If I remember rightly, you were supposed to send me some more pictures too, some curry you made?
Love
Mamta
I seem to the only person in my family who loves haggis, so there is always lots left over when I have one. What a great way to carry on using it the next day!
Don't tell a certain fast food chain or we could have the Haggis McBhajji! Surely the Haggis McSamosa would also make a great treat for Hogmanay??
I don't mind haggis but it tends to be a bit fatty/greasy but the best I've had was as a child (a million moons ago) in Scotland on a campsite near Loch Lommand (if memory serves) I think it was actually "Kirk Lock" ?? anyway it had come from a local shop and was in slices to be fried up like a burger ! No it wasn't a burger as the campsite owner called up as we were about to tuck in and looked shocked that the wee kiddies from England were going to eat it! "do they know what it is?" and we did... lol
Steve
Hi Mamta,
I did send you piccies yesterday when I was posting here. I emailed them to the address down below from my phone so they will come up as a Multi media message from a 00353 number.
Black pudding pakoras sounds interesting.
I had Haggis Samosa in Edinburgh recently and they work too - although they were very very greasy.
Let me know if you/Kavita got the piccies otherwise I will have to resend them.
I also sent piccies of Sri Lankan Chicken and carrot Bindhi dry curry. Although taken on the phone so may not be the best.
They were scrummy hot with Mango Chutney. Very greasy and very rich as I said you could only eat about four of them which is not a lot for us