Ingredients
The following ingredients have 3 Servings
- Squid (whole 6-8)
- Onion (finely chopped 1)
- Tomato (finely chopped 1)
- Ginger garlic paste 2 tsp (divided)
- Coriander leaves (chopped 1 tbsp)
- Red chili powder 4 tsp (divided)
- Turmeric powder 3/4 tsp (divided)
- Salt
- Crushed fennel seeds 1 tsp
- Honey 1 tbsp
- Roased sesame seeds 1 tsp
- Vegetable oil 2 tbsp and more for frying the squids
Instruction
- First wash and clean the squids. Reserve the tentacles too.
- Pressure cook them for 15-20 minutes with 1/4 tsp turmeric powder, 1 tsp red chili powder and 1 tsp ginger garlic paste.
- Cut the tentacles and finely chop them. Keep it aside.
- Now marinate the whole squid bodies with 1/4 tsp turmeric powder, 2 tsp red chili powder and salt as required.
- Let it rest for at least an hour.
- Meanwhile, prepare the filling.
- For this, heat oil in a pan.
- Add the chopped onions and saute until they turn light brown in color.
- Now add 1 tsp ginger garlic paste and saute until the raw smell goes off.
- Next simmer the flame, and add 1/4 tsp turmeric powder, 1 tsp red chili powder and saute.
- Then add the chopped tomatoes and saute until they turn soft and oil begins to appear on the top.
- Then add the finely chopped squid tentacles and crushed fennel seeds and mix well.
- Add in the chopped coriander leaves and mix well.
- Cook for 2 minutes.
- Switch the flame off.
- Now take the marinated squid and fill each of them with the prepared filling.
- Using the back of a small spoon, press so that the squid gets filled evenly.
- Seal the opening using a toothpick.
- Heat oil in a pan.
- Carefully place each of the filled squid in the oil and shallow fry for about 10-15 minutes, flipping the sides so that they are cooked evenly.
- Serve hot with a little honey and sesame seeds sprinkled on top.
