Ingredients

• 1 cup flour
• 1 tablespoon ground coriander
• 1 tablespoon dried fenugreek leaves
• 1 teaspoon ground fenugreek
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• A pinch of salt, plus more for sprinkling
• A pinch of pepper
• 3 large squid bodies, cleaned
• 1/4 cup grapeseed oil
• Cilantro and Mint Chutney, recipe follows
• 1 teaspoon grapeseed oil
• 1 teaspoon garam masala
• 4 cloves garlic, minced
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh mint
• 1 tablespoon lemon juice
• A pinch of salt
• A pinch of pepper

Instructions

1. Put the flour, coriander, fenugreek leaves, ground fenugreek, paprika, turmeric, salt and pepper into a medium bowl and mix well.
2. Dry the squid with a paper towel and then cut the bodies crosswise into 1/4-inch rings. Put the rings into the flour mixture and coat them well.
3. Heat the oil in a large skillet and fry the coated squid until golden brown, 1 to 2 minutes. Do not overcook them as they will become tough and rubbery. Drain on a paper towel-lined tray and sprinkle with some salt. Serve with Cilantro and Mint Chutney.
4. Pour the oil in a small saucepan over medium heat and add the garam masala and garlic. Cook for 1 minute. Let cool slightly and put into a food processor along with the cilantro, mint, lemon juice, some water, salt and pepper and pulse until smooth. Use immediately or store in an airtight container in the refrigerator.