Name: Crispy Squid with Everything Chutney
Total time: 1 h
Yield: 4
Ingredients: 1/2 cup mayonnaise; 1/4 cup ketchup; 2 1/2 tablespoons tomato pickle; 1 1/2 tablespoons chopped cilantro; 1 1/2 tablespoons chopped mint; 1 1/2 tablespoons finely chopped peeled fresh ginger; 1 1/2 tablespoons chopped garlic; 1 tablespoon plus 1 teaspoon tamarind paste; 1 tablespoon fresh lime juice; 1 tablespoon finely grated jaggery; Kosher salt; Pepper; Canola oil, for frying; 1 1/2 cups tempura flour (see Note); 1 cup ice water; 1 cup white rice flour (see Note); 3/4 pound cleaned squid, bodies cut into 1/2-inch-thick rings and tentacles left whole; Kosher salt; Chaat masala and thinly sliced scallions, for garnish

Make the squid In a large enameled cast-iron casserole, heat 3 inches of oil to 350°. In a large bowl, whisk the tempura flour and ice water until smooth. Spread the rice flour in a shallow bowl. Working in 3 batches, dip the squid in the tempura batter, then dredge in the rice flour and shake off any excess. Add the squid to the hot oil and fry until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the squid to a paper towel–lined plate to drain; season with salt. Transfer to a platter and sprinkle with chaat masala and scallions. Serve with the chutney.

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Crispy Squid with Everything Chutney

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