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Haggis Paratha

A tasty Scottish twist on an Indian classic

Prep: 30 mins Cook: 5 mins


  • 200g Macsween haggis cooked and forked through
  • 75g spelt flour
  • 125g plain flour
  • Water flaky
  • Sea salt
  • Butter


  1. In a bowl or stand mixer combine flours and a good pinch salt.
  2. Slowly start to mix, adding water until the dough begins to come together.
  3. Continue to knead dough till it becomes smooth, cover and rest for 10 mins.
  4. Divide haggis and dough into four equal amounts and shape into balls.
  5. Flatten and roll out dough, taking care to roll thinner round the edges and keeping it raised in the middle.
  6. Place haggis ball on the raised middle of the dough and pull the edges over to cover.
  7. Make sure all haggis is enclosed, then gently flatten and begin to roll out.
  8. Continue to roll, turning and dusting with flour if required until haggis stuffing has been evenly incorporated.
  9. Heat a dry non-stick pan on the hob, when hot enough place paratha in pan to cook.
  10. Carefully turn over when first side is cooked and brush cooked side with a bit of butter.
  11. Flip again brushing the other side with butter.
  12. Keep warm in a clean towel till the others are done.
  13. Serve hot with some daal, chutney or dip of your choice, it's also a great snack on its own.