Haggis pakora
Haggis pakora
Haggis pakora is a Scottish snack that blends traditional haggis with the batter and frying style of Indian and Pakistani pakoras. It’s popular in Scotland’s Indian and Pakistani restaurants and is sold ready-made in some shops.
What is haggis? Haggis is a Scottish dish made from sheep’s heart, liver and lungs mixed with oats and spices. For haggis pakora, the haggis is cooked, the skin is removed, and the filling is mashed.
How it’s made: A thick batter made from gram flour, yogurt, spices, lemon juice and chili coats pieces of the haggis. The portions are formed into balls, dipped in the batter, and deep-fried in oil for about 3–4 minutes until the coating is crisp and golden. It’s served hot, often with a dipping sauce such as a tomato-based sauce or a yogurt sauce.
Variations: Vegetarian haggis can be used, and there are versions with vegetarian haggis inside mushroom caps or served with mango chutney.
Origins and popularity: The dish is said to have been created in the early 1990s by the Sikh community during a Scottish festival, as a way to blend Scottish ingredients with Indian flavors. It has since become a common starter in Scottish Indian restaurants and has inspired other haggis-fusion dishes. A prepared haggis pakora product won an innovation prize in 2013, and celebrity chef Tony Singh featured it at a festival in 2015.
Nutritional note: About 160 kcal per serving.
This page was last edited on 3 February 2026, at 18:46 (CET).