Last Sunday’s ride to Nini Point in Khandala was absolute bliss. It rained just at the right time and in the right spot, giving us countless opportunities to take photographs under a ray of sunshine. The ride lasted a little under an hour, after which we headed to our favorite breakfast spot—Shree Samarth Misal. The rustic breakfast served on a small wooden table and the Pao presented on a piece of used newspaper may belong to the past, but it still exists at Samarth Misal in Khopoli. What we love is the spicy and authentic taste of the Tarri and the sizzling hot Thecha; in fact, I always take a generous amount of Thecha home with me whenever I visit.
Spicy Tarri Misal served at Shree Samarth Misal at Khopoli
Piping hot Assorted Pakoras, my inspiration for Breaded Squid Fry.
As we settled in at the Misal joint, it began to rain lightly, making it the perfect time to enjoy some piping hot assorted Pakoras, which we devoured within minutes. This experience reminded me of my plan to work on a recipe for Fried Fish later in the afternoon. On the way back from the ride, I stopped at the fish market and got my hands on some squid. It’s been a while since I cooked squid, so I thought it would be great to make some crispy fried and breaded squid as an accompaniment to my main dish of Dal Fry and Rice. The squid sounded like the perfect addition to finish off a leisurely Sunday lunch. As usual, my recipe is easy to prepare and requires minimal effort.
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2
Ingredients:
Squid – 400 gm
Sesame Oil – for deep frying ( optionally can use any other oil. I prefer Sesame for a wholesome texture and flavor )
Egg – 1
Breadcrumbs – 1 cup
Flour – 80 gm ( about a cup )
Baking Soda – a pinch ( optional ) I prefer adding for a more crispy texture.
Salt – 1 tsp
White Pepper – a pinch
Maggi Liquid Seasoning – 3 to 4 drops ( for those Umami flavours )
Instructions:
1 ) Cut the squid appropriately and sprinkle a teaspoon of salt. Rub it well and wash the squid thoroughly. Pat dry and set aside.
2 ) Heat oil in a deep pan or kadhai.
3 ) Make a batter of flour and Egg. Add baking soda, liquid sauce, salt and pepper and mix well to form a smooth batter.
4 ) Dip the squid in the batter and later coat them in breadcrumbs
5 ) Deep fry till golden brown. Remove from the pan and drain excess oil with a kitchen paper. Serve hot with tomato and chilli sauce.
