Haggies Pakoras with a Whisky Dipping Sauce

A fun alternative to the traditional Haggis or a great way to use up any leftovers.   If you are vegetarian but want to join in, replace the haggis for vegetables.  See our Vegetable Pakora recipe here.

250g haggis, cooked and cooled
150g gram flour (also known as Besan or Chickpea Flour)
4 tsps of any of our blends (Korma, Bhuna, Goan or Tandoori Masala)
Salt, to taste
300ml buttermilk or natural yoghurt
2 tbsp milk
1 lime, juice and zest
3 spring onions, finely chopped
Handful coriander, chopped (include stalks)
Oil, for deep frying

Mix the gram flour, spices and salt in a bowl.  Then add the buttermilk or yoghurt, milk and lime juice and zest and mix into a thick batter.  Stir in the coriander and spring onions.
Heat the oil. Form the haggis into balls with your hands, dip to cover in the batter and then fry until golden.

Serve with this whisky dipping sauce (see below), chillli jam or chutney.

Whisky Dipping Sauce
This is a bit like a cheat's tomato chutney with a spicey, whisky flavour.   Delicious with our Haggis Pakoras.

230ml ketchup
220g brown sugar
30ml Whisky
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons of any of our spice blends (Korma, Bhuna, Goan or Tandoori Masala)

In a heavy bottom sauce pot, combine ketchup and brown sugar. Over low heat whisk ketchup and brown sugar to make a smooth sauce.

Add the whisky, Worcestershire sauce, and lemon juice to thepan and whisk into the sauce.
Slowly warm the sauce over low heat, stirring frequently for about 10 minutes.