Veggie Haggis Pakora recipe. Keeping things cosy and delicious with these Haggis Pakora & masala chai today!! This dish incorporates a variety of Scottish and Indian flavours, a great way to use up the leftovers from Burns Night! Here is how to make the most delicious vegetarian Haggis Pakora.
Vegetarian Haggis Pakora recipe
Well, this recipe for Vegetarian Haggis Pakora is going to be a game changer for you. Simply combine the Macsween Vegetarian Haggis along with Indian spices, flour and turn them into your favourite vegan /vegetarian pakora. Best part - all you need for this vegetable pakora recipe / haggis vegetarian bhajji are pantry staple ingredients and just 40 minutes!
Isn't it a great idea!!
We visited Scotland for a brief break during August Bank holiday weekend and got to try Haggis Pakora at a cafe. It was so delicious.. Coincidently the lovely folks at Macsween sent me their delicious everyday Vegetarian Haggis to try and we loved it.
Macsween is a third generation family company, established as a butchers shop in Edinburgh in the 1950's. The company has passed down through a family of natural entrepreneurs.
Everyday Vegetarian Haggis is a mix of healthy fresh vegetables, pulses, oatmeal, seeds and spices. It is widely enjoyed by vegans, vegetarians and even meat eaters to use to cook a variety of recipes. Palm oil used within the vegetable margarine comes from a sustainable source and is certified by RSPO.
I have made falafel balls and tucked them into my pita bread. Haggis curry also tastes amazing with naan bread. There are many choices - isn't it absolutely versatile?
Why make Haggis Pakora?
Great way to use up leftovers from Burns night.
A welcoming change from the regular Neeps and Tatties.
It's just too easy and quick for hunger bursting tummies.
Because haggis has got a healthy mix of fresh vegetables, pulses, oatmeal, seeds and spices.
The recipe is Vegan & Vegetarian!
Ingredients
Vegetarian Haggis - Macsween have got them for you. You can easily stock up Haggis from Tesco, Sainsburys, Co-op , Waitrose or Morrisons
Garlic adds a lot of flavour to the pakora. Don't skip them!
Coriander leaves / Cilantro
Chickpeas flour works as a binding agent in the pakora.
Spices are quite a personal choice in a pakora. However, I do love to add turmeric powder, cumin powder, chilli powder and chaat masala.
Rice flour is optional. It adds a touch of crispness to the pakora.
How to make mouthwatering Haggis Pakora - Scottish Snack?
There are many ways you could make HAGGIS PAKORA. I have listed down two of my favourite methods to make this delicious pakoda.
First method
In a bowl add the mashed the Potatoes, minced Haggis and all the spices. Form haggis mixture into pakora balls. Set aside. In a separate bowl, prepare a batter with chickpeas flour, salt, chilli powder and turmeric powder. Dip one haggis pakora ball at a time and add it to the hot oil. Fry until golden brown.
Let me know, I can share this method with you too!
Second method
In a bowl add minced Haggis, spices, chickpeas flour and mix well. Form haggis mixture into pakora balls. Fry the pakora balls in batches and drain them to a kitchen paper. I have detailed the recipe below.
Serving Suggestions
Haggis Pakora tastes great as an appetiser or as a tea time snack. There is something amazing about this combination of vegetarian haggis and Indian spices - they just elevate the flavours. Most importantly, I am always up to switch things up, even if its wee bit.
Serve haggis pakora with masala chai, just like I did over the weekend. You can also serve them as a starter before the main meal.
I also love to tuck my haggis pakoda with vegetables inside my wrap with lots of salad and chutneys. 
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Ingredients
Ingredients for Vegetarian Haggis Pakora
- 500 g Vegetarian Haggis
- 3 cloves Garlic
- ¼ cup Coriander leaves
- ¾ - 1 cup Chickpeas flour
- 1 teaspoon Turmeric
- 1 teaspoon Chilli powder
- 1 tablespoon Cumin powder
- 1 tablespoon Chaat masala
- Salt to taste
Ingredients for Coriander Mint Chutney
- 1 Cup coriander leaves
- 1 Cup Mint leaves
- 2 Cloves Garlic Cloves
- 2 No's Green Chilli
- 2 tablespoon Lemon Juice
- ½ teaspoon Sugar
- Salt to taste
Instructions
How to make Vegetarian Haggis Pakora
- In a food processor, add the vegetarian haggis, coriander, garlic and process until you have a mince.Transfer the processed haggis to a mixing bowl.
- Add chickpeas flour, salt, chilli powder, turmeric powder, cumin powder and chaat masala to the haggis mixture. Mix well.
- Form the haggis mixture into pakora balls and allow them to refrigerate them for 15 minutes.
- Heat oil to a medium heat in a pan.
- Add the haggis pakora balls directly to the hot oil and fry until golden brown.
- Transfer the haggis pakora to a kitchen towel.
- Serve warm with Coriander Mint Chutney.
How to make Coriander Mint Chutney
- Combine Coriander, mint, garlic, chilli. sugar and salt in a blender and blitz to a smooth chutney. Add a little water if needed to adjust the consistency of the chutney.
- Taste and add more salt if needed.
Nutrition
Disclosure - This post is sponsored by Macsween.
Elizabeth Harvey says
Gorgeous recipe, thank you. I work with HaggisUK.co uk which is Macsween's chosen online supplier. We deliver vegetarian and traditional haggis around the UK and Europe,
I have shared your delicious recipe on our facebook page as it is sure to inspire others to enjoy this delicious ingredient.
Anita says
Your photos are so stunning! Wish I can grab some of those lovely pakoras from my screen! Btw, for those of us who cannot find this particular vegetarian haggis, what would be the best substitute?
Sandhya Hariharan says
You can use Soya granules for an alternative.
Elaine says
I don't think I've ever tried mixing Scottish and Indian cuisines, so this is going to be a new experience for me, which is great and makes me really excited!
Bintu | Recipes From A Pantry says
What a great combination of flavours! These look absolutely delicious.
Danielle says
Really like your post production - very niceimages of a great recipe. Delicious, too! Can't wait to mix those Scottish and Indian flavors! 🙂