Squid Rava Fry

Name: Squid Rava Fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g squid (cleaned, cut into rings, tentacles separated); 1 cup rava (fine semolina); 2 tbsp rice flour; 1 tbsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch black pepper (freshly crushed); 1 tbsp lemon juice; 1 pinch salt; 4 tbsp oil (for shallow frying); 8 pcs curry leaves (fresh); 4 pcs lemon wedges (for serving); 1 pcs onion (medium, sliced into rings, for garnish)

RATING

4.3/5(32)

TASTE SCORE

9/10

Crispy, golden squid rings coated in a spiced semolina crust. A popular coastal Indian snack where tender calamari gets a zingy marinade before being shallow-fried to perfection. Ready in minutes and best enjoyed hot with a squeeze of lemon.

PREP

30m

COOK

15m

SERVES

100 G

423 cal

SERVINGS

METHOD · 5 STEPS

prep · ~20 min
Marinate the squid.
1.Pat the squid rings and tentacles completely dry with a kitchen towel.
2.In a bowl, mix squid with ginger-garlic paste, red chili powder, turmeric powder, garam masala, crushed black pepper, lemon juice, and salt.
3.Toss well to coat every piece. Set aside for 20 minutes.
TIPPatting the squid dry is essential — any moisture will make the coating soggy and cause oil to splatter.
prep · ~1 min
Prepare the rava coating mix.
On a flat plate, combine rava and rice flour. Mix well with your fingertips to distribute evenly.
prep · ~5 min
Coat the squid.
1.Pick up a few squid pieces at a time from the marinade.
2.Place them on the rava mix and press gently so the coating sticks on all sides.
3.Shake off excess flour and set coated pieces on a dry plate.
TIPDo not coat all the squid at once. Coat in batches just before frying so the rava stays crisp.
fry · ~10 min
Shallow fry the squid.
1.Heat oil in a wide pan over medium heat until shimmering.
2.Carefully place coated squid pieces in a single layer. Do not overcrowd.
3.Fry for 1 to 2 minutes per side until golden and crisp.
4.Add curry leaves to the pan in the last 30 seconds and let them crisp up.
TIPSquid cooks very fast. Overcooking will make it rubbery — pull it off the heat as soon as it turns golden.
serve · ~1 min
Drain and serve immediately.
1.Transfer fried squid and crispy curry leaves onto a paper towel for a few seconds.
2.Arrange on a serving plate with onion rings and lemon wedges.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat squid completely dry before marinating to prevent soggy coating.
2
Coat squid in batches just before frying to keep rava crust crisp.
3
Do not overcrowd the pan; fry in a single layer for even browning.
4
Remove squid from heat the moment it turns golden to avoid rubbery texture.
5
Add curry leaves in the last 30 seconds to crisp without burning.
6
Serve immediately after frying — this dish loses crunch quickly.

RECIPE VARIATIONS

Adapt it for your goals.

air fried

Air-fried

For a lower-oil version, arrange coated squid in a single layer in an air fryer basket and cook at 200°C for 6-8 minutes, shaking halfway. Great for those watching oil intake.

spicier

Spicier

Add 1/2 teaspoon of Kashmiri red chili powder and a finely chopped green chili to the marinade for extra heat. Perfect for spice lovers who want a stronger kick.

gluten free

Gluten-free

Replace rava (semolina) with an equal amount of chickpea flour (besan) or coarse rice flour. This swap makes the dish suitable for gluten-sensitive diners while keeping a nutty crunch.

HEALTH BENEFITS