How to make Squid Fry -
Squid rings coated with simple masalas and rice flour and deep fried till golden – a wonderful starter
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Squids (स्क्विड ), Salt (नमक)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Squid Fry checkout Spicy Stir Fried Squids, Stuffed Squid Rings, Squid Koliwada, Fried Calamari . You can also find more Snacks and Starters recipes like Puttu Pasta Sandwich Butter Cinnamon Cookies Pizza Margherita Roll
Squid Fry Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Squid Fry Recipe
Squids , cleaned and washed 8-10
Salt to taste
Turmeric powder 3/4 teaspoon
Lemons 2
Ginger-garlic paste 2 tablespoons
Kokum petals 4-5
Red chilli powder 1 tablespoon
Rice flour 1/2 cup
Oil to deep fry
Green chutney to serve
Method
Step 1
Slice squids into rings and transfer into a large bowl. Sprinkle salt, and turmeric powder.
Step 2
Halve the lemons, remove seeds and squeeze their juice directly into the bowl and mix well. Add ginger-garlic paste and kokum petals and mix well.
Step 3
Add red chilli powder and mix well. Add rice flour and mix till all the squid rings are well coated.
Step 4
Heat sufficient oil in a kadai, drop in the squid rings, one at a time, and deep fry till golden and crisp. Drain on absorbent paper.
Step 5
Transfer onto a serving plate and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
