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11
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1-1/2
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ar
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-- Pakoras
Haggis (1)
Onion Red
Spinach
Cilantro
Chili, green (2)
Cumin Seed
Coriander Seed
Chili Powder (3)
Tandoori Masala (4)
Salt (see 4)
Pepper
Water, cold
-- Paste
Besan flour (5)
Oil, deep fry
-- Garnish
Red Onion
-- Raita
Yogurt (6)
Mint
Mustard (7)
Ketchup
Scotch Whisky
-- Garnish
Garam Masala (8)
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Do Ahead - (5 hrs to make, 5 minutes if purchased)
- Make HAGGIS if not on hand, or purchase it you
can find it (not easy in North America).
Prep - (1-1/3 hrs)
- Thaw Haggis if frozen. Chop up well if it in a lump.
- Chop SPINACH and CILANTRO small. Chop CHILI fine.
Chop ONION fine. Mix all.
- Grind Cumin and Coriander.
- In a large mixing bowl, mix together All Items above the
Paste line. Work together evenly.
- Start working in the Besan until you have a moist, sticky paste
that can be formed into balls consistent with being squashed into
patties. This gets to be heavy work, so have it done by the strongest
person in the household.
- Make the Raita for serving.
- Sliver the Red Onion lengthwise for Garnish.
Run - (45 min)
- Bring your deep fry oil up to 330°F/165°C - no hotter as
Pakoras have to be well cooked before they get too brown.
- With wet hands, form your Paste into Balls about the size of a
Golf Ball. Set them out on wax paper.
- Working in batches so as not to crowd the pan, with wet hands flatten
the Paste Balls to about 1/4 inch thick. I work with 4 at a time,
flattening them and arranging them on my Spider. I then tilt the Spider
to slide them off into the Oil. Fry, turning now and then with the
Spider, until they are quite brown, they will darken more when cooling.
Scoop them out with Spider to drain, preferably on a wire rack over a baking
pan. Bring the Oil back to 330°F before the next batch.
- Serve immediately garnished with Onion Slivers. These can be
reheated and recrisped in a 330°F oven.
Raita Dip - (20 min);
- Chop MINT fine.
- Place YOGURT in a mixing bowl. Stir together well
All Items.
- Place in Bowl(s) and garnish with a sprinkle of Garam Masala
- Serve chilled
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