Chickpea-Battered Fried Calamari
Recipe adapted from Deepak Kaul
Chickpea-Battered Fried Calamari
Chickpea-Battered Fried Calamari
Prep Time
0
minutes
Cook Time
30
minutes
Servings
4
Servings
Total time: 30 minutes
Ingredients
- 1 pound cleaned fresh calamari (including tentacles)
- 1 cup sifted chickpea flour
- ¼ teaspoon cayenne pepper
- ¼ teaspoonground turmeric
- ½ teaspoon garam masala
- ½ tablespoonground coriander
- 2¼ teaspoons salt
- ¾ teaspoonbaking powder
- 1½ teaspoons canola oil, plus 3 cups (for frying)
- 1 tablespoon fresh lemon juice
- Lemon wedges, for serving
Directions
- Rinse the calamari. Dry and cut the tubes into ¼-inch rings, then mix with the tentacles. Drain in a colander and refrigerate until ready to cook.
- Combine the chickpea flour, cayenne, turmeric, garam masala, coriander, salt and baking powder in a large mixing bowl.Combine 1½ teaspoons canola oil, the lemon juice and ⅔ cup water in a separate bowl. Add the wet ingredients to the dry ones and whisk until thoroughly mixed.
- In a 4-quart, heavy-bottomed pot, heat the remaining 3 cups canola oil to 350°.
- While the oil is heating, put the drained calamari in a dry bowl and add all of the batter to it. Mix thoroughly and, using tongs, carefully add half the battered calamari to the oil and fry for 1 to 2 minutes until golden-brown. Using a large slotted spoon, remove the fried calamari and place in a paper-towel-lined bowl. Repeat with remaining calamari. Sprinkle with salt. Toss and serve with lemon wedges.