Chickpea-Battered Fried Calamari

Recipe adapted from Deepak Kaul

Chickpea-Battered Fried Calamari
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Chickpea-Battered Fried Calamari
Prep Time
Cook Time
Total time: 30 minutes
  • 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
  1. 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.
  2. 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.
  3. In a 4-quart, heavy-bottomed pot, heat the remaining 3 cups canola oil to 350°.
  4. 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.
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