An Indian inspired twist to a classic Scottish staple!

  • Serves: 4 people
  • Prep time: 50 minutes
  • Cooking time: 60 minutes
    • Indian
    • Dairy Free

    Haggis Pakora with Iron Brew dip

    Recipe Information

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    One small haggis cooked following package instructions

    Batter 200g Plain Flour

    2 tsp Chilli Powder

    2 tsp powdered Cumin

    2 tsp powdered Coriander

    Pinch Salt

    200ml Natural Yogurt

    100ml Iron Brew

    Half a Lemon

    Oil for deep frying

    Iron Brew dip

    300ml Iron Brew

    250ml of Mayo


    Wrap the haggis in foil and cook in a large pan of boiling water as per the pack instructions.

    Drain the pan then open the haggis and divide into 8 balls.

    Mix the flour with the spices in a large bowl, add the lemon juice, yoghurt and Iron Brew & stir through to give a smooth tempura batter.

    For the Iron Brew dip add 300ml Iron Brew to a sauce pan and reduce to a syrup cool, then mix with 250ml of Mayo & season to taste then set aside.

    Heat up the deep fat fryer.

    Coat the Haggis Balls then cook off the Pakoras in the hot oil until golden & crispy.

    Pat dry on kitchen towel then serve with the Dip!