For this week’s dish I have brought together Scotland’s most famous and revered food, haggis and a staple for many in the Indian subcontinent, the paratha – an unleavened bread served and eaten by millions every day in India, Pakistan, Bangladesh and Nepal. It’s commonly served as part of a breakfast spread however for us Scots we usually serve this alongside a curry.
My favourite types have always been, aloo paratha – filled with spiced potato and keema paratha, filled with spiced lamb mince. It was while enjoying the latter that I noticed the filling was really similar to cooked haggis, full of spices and relatively dry in that there was no oil or sauce. I decided to make my own version of these two classics with the wonderful, award winning Macsween haggis and a simple dough – a fusion of cultures which resulted in today’s recipe. It has been very well received and I thought it was a great recipe to share with you. I love the warm spice of this haggis and it’s the perfect foil for a simple daal while showing the versatility of our national dish so remember, haggis is not just for Burns Night but can be enjoyed all year round.
200g Macsween haggis, cooked and forked through
75g spelt flour125g plain flour
flaky sea salt
knob of butter
- In a bowl or stand mixer combine flours and a good pinch salt.
- Slowly start to mix, adding water until the dough begins to come together.
- Continue to knead dough till it becomes smooth, cover and rest for 10 mins.
- Divide haggis and dough into four equal amounts and shape into balls.
- Flatten and roll out dough, taking care to roll thinner round the edges and keeping it raised in the middle.
- Place haggis ball on the raised middle of the dough and pull the edges over to cover.
- Make sure all haggis is enclosed, then gently flatten and begin to roll out.
- Continue to roll, turning and dusting with flour if required until haggis stuffing has been evenly incorporated.
- Heat a dry non-stick pan on the hob, when hot enough place paratha in pan to cook.
- Carefully turn over when first side is cooked and brush cooked side with a bit of butter.
- Flip again brushing the other side with butter.
- Keep warm in a clean towel till the others are done.
- Serve hot with some daal, chutney or dip of your choice, it’s also a great snack on its own.