- 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.
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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