Crispy Fried Calamari

Serves 4


1/2 kg fresh calamari

1/2 tsp turmeric powder

1/4 tsp Kashmiri chilli powder

1 cup oil

Salt to taste

Juice of 1/2 lemon

4 tbsp maida

1 tbsp cornflour

1 tsp rice flour

Coriander leaves, chopped


Clean the calamari well and remove the heads, cut it into rings, sprinkle a little salt, lemon juice and chilli powder on to it, mix well and keep aside. In another flat dish, mix the three different types of flour with turmeric powder and a little water. Add salt to taste and a pinch of sugar for good measure. It enhances the taste. Do not make a batter just soft enough to mix the calamari in it well. The flour should be smooth and the calamari should get coated nicely. Now add the chopped coriander and mix. Heat oil in a kadhai (wok) and drop the coated calamari slowly, like dropping onion rings. Fry and remove on a paper towel and then to a plate dressed with salad and cocktail mayonnaise and serve.

This snack goes well with light drinks or even as just a starter.