Murphy’s Pakora Bar in Glasgow is a beloved institution, known for its crispy, spiced vegetable fritters served with a tangy tamarind chutney. This recipe recreates that iconic street-food experience at home, using a simple gram flour batter and a mix of potatoes, onions, and spinach. The result is a perfectly crunchy exterior with a soft, flavorful center—ideal as a snack, appetizer, or part of a larger Indian feast.
Ingredients
- 1 cup (120 g) gram flour (besan)
- 1/4 cup (30 g) rice flour
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds), optional
- 1/2 cup (120 ml) water, plus more if needed
- 1 large potato (about 200 g), peeled and thinly sliced into rounds
- 1 large onion (about 150 g), thinly sliced
- 1 cup (30 g) fresh spinach leaves, roughly chopped
- 1 green chili, finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Vegetable oil, for deep frying
Instructions
- In a large mixing bowl, combine the gram flour, rice flour, salt, turmeric, chili powder, cumin seeds, and ajwain (if using). Gradually whisk in the water to form a thick, smooth batter—it should coat the back of a spoon. If it’s too thick, add a little more water; if too thin, add a bit more gram flour.
- Add the potato slices, onion slices, spinach, green chili (if using), and cilantro to the batter. Stir well to ensure every piece is coated. Let the mixture sit for 10 minutes—this helps the vegetables release moisture and thickens the batter further.
- Meanwhile, heat about 2 inches (5 cm) of vegetable oil in a deep, heavy-bottomed pan or wok over medium-high heat until it reaches 350°F (175°C). To test, drop a tiny bit of batter into the oil; it should sizzle and float to the surface immediately.
- Carefully drop spoonfuls of the batter-coated vegetables into the hot oil, a few at a time—do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crisp all over.
- Using a slotted spoon, remove the pakoras and drain on paper towels. Repeat with the remaining batter.
- Serve hot with tamarind chutney or mint yogurt sauce.
Tips
- Consistency is key: The batter should be thick enough to cling to the vegetables but not too dry. If it becomes too thick after resting, add a teaspoon of water at a time.
- Don’t overcrowd the pan: Frying too many at once lowers the oil temperature, making pakoras greasy. Fry in small batches and allow the oil to return to temperature between batches.
- Substitutions: Swap spinach for kale or finely chopped cabbage. For a gluten-free version, ensure your spices are certified gluten-free; gram flour is naturally gluten-free.
- Common mistake: Slicing potatoes too thick—they won’t cook through by the time the batter browns. Keep slices about 1/8-inch (3 mm) thick.
Serving Suggestions
Serve these pakoras as a starter with tamarind chutney, mint yogurt sauce, or a simple squeeze of lemon. They also make a great filling for a wrap or a topping for a chaat-style salad. Pair with a cup of masala chai for a classic snack experience.
Variations
- Paneer Pakora: Replace the potato with 1 cup (150 g) of paneer cubes, and skip the spinach.
- Chicken Pakora: Add 1 cup (150 g) of diced cooked chicken to the batter (ensure it’s fully cooked before frying).
- Spicy Kick: Add 1/2 teaspoon of garam masala or a pinch of asafoetida (hing) to the batter for extra depth.
- Baked version: For a lighter take, place the coated vegetables on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crisp.
Storage and Reheating
Store leftover pakoras in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes until crisp. Avoid microwaving, as it makes them soggy. For longer storage, freeze the fried pakoras in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 10-12 minutes.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter (without vegetables) up to a day ahead and refrigerate it. Add a little water to thin if needed before mixing in the vegetables.
Why are my pakoras not crispy? This usually happens if the batter is too thin or the oil is not hot enough. Ensure the oil is at 350°F (175°C) and the batter is thick enough to coat the vegetables densely.
Can I use all-purpose flour instead of gram flour? Gram flour is essential for authentic flavor and texture. All-purpose flour will work in a pinch, but the pakoras will be less crispy and lack the nutty taste.
How do I make them less spicy? Reduce or omit the red chili powder and green chili. You can also add a teaspoon of sugar to balance the heat.
Can I air-fry these? Yes, preheat the air fryer to 375°F (190°C), spray the pakoras with oil, and cook for 10-12 minutes, shaking the basket halfway. They won’t be as golden, but they’ll be crisp.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil, as it burns at high temperatures.
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