Squid Pakora
Indian Squid in Batter
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Heat
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Serves
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Dietary Info
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Prep 15 mins
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Cook 10 mins
Delicious deep fried squid with Indian spices and a chilli kick
Hari says
We've all had crispy battered squid rings served with aioli or tempura squid with a sweet and sour sauce but have you ever tried Indian spiced squid pakora with a mint chutney?
Well now is your chance to give it a go and lap up the crisp chickpea batter with a subtle hint of fennel all covering nice chunky pieces of fresh squid. I think it's delicious with lashing of my Fresh Mint Chutney but you can opt for a simple mayonnaise if you prefer.
To get the main ingredients for my Pakora recipe, check our my curry kit here.
- Ingredients
- Method
- vegetable oil, for deep frying
- 250g prepared squid, body opened out, scored on the inside, then cut into chunks or cut into rings, plus the tentacles
- ½ tsp fennel seed
- 1 tsp cumin seeds
- 140g gram flour
- ½ tsp salt
- 1 tsp ground turmeric
- 7cm piece of ginger, finely grated
- 2 garlic cloves, finely chopped
- 1 green chilli, finely chopped
- juice from 1 lime
- 4 spring onions, finely chopped
- 1 tsp chilli flakes
Method
- Heat the oil to deep fry the squid on a gentle heat. Line a large bowl with kitchen paper, ready to drain the squid.
- Crush the cumin and fennel seeds and place into a mixing bowl.
- Into the same bowl sieve in the gram flour and add the salt, turmeric, ginger, garlic, chilli, lime juice and spring onions.
- Stir in a little water, a bit at a time, to get a thick batter.
- Placed the prepared squid into the batter and mix it well to coat.
- Check the oil is hot enough by dropping in a tiny drop of batter. If it browns and floats to the top staright away then it's ready.
- Very gently slip in a few pieces of the squid and fry for about a minute until it crisps up and turns golden in colour. Lift it out the oil and drain on the kitchen paper. You can then place these onto a baking tray and put them in the oven to keep warm.
- Repeat, using up the rest of the batter.
- When all the pakoras are cooked, put them on a platter, sprinkle with a little salt, some chilli flakes and serve with a mint dip.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 248 |
| Fat (g) | 7 |
| of which saturates (g) | 1 |
| Carbohydrates (g) | 29 |
| of which sugars (g) | 2 |
| Fibre (g) | 5 |
| Protein (g) | 19 |
| Salt (mg) | 60 |
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“ Thank you for printing this recipe for my delicious Squid Pakora ”
Comments
Comments (8)
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Hari Ghotra
Wow good to hear that - Have you got the app? I would love to see the dishes you cook. Thanks for watching and enjoying. Hope Florida is ok!
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Evaleena
Thank you very much for this recipe. I tried it and it came out fabulous! People who ate them told me it was better than any other calamari recipe and I think so too. Here are the few small changes I made:
1. Added a tablespoon of rice flour to batter.
2. Replaced fennel with ajwain.
3. Added some green cilantro ( hara dhania leaves to the batter).
I used the tentacles and the rings were not all the same size. They were on the smaller size so my fritters had more an one ring in each. More like small pakaoras. They were delicious.-
Hari Ghotra
Thats fantastic - recipes are all about adding your own twist to them and this sounds great. So happy everyone loved them!
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Damian
?Mmmmmmmm....I Neeeeeeeeeeeed Squid Pakora now please!!??? ??-
Hari Ghotra
Hi Damian - funny you should say that because it's been a bit a fancy for me all day today too! You should try them they are delicious! Thanks so much for your comments. Hari
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mark harvey
Crikey that pop up scared the living day lights out of me !!!-
Hari Ghotra
Hi Mark - haha sorry about that! I'm hope it will get people following more on social so do spread the word!! Thanks Hari
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Peter
I am a Brit in Florida and it is hard to get a good curry here, but now I am making my own.
Many Thanks
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