An Indian version of fried calamari made with a pakora batter
Rinse your squid in cold water. Remove any dirt that may be lingering inside.
Cut the squid into rings. Pat dry and set aside.
Now start making the pakora batter. In a separate bowl, combine the AP flour, rice flour, and spices. Slowly mix in the yogurt and thin the batter out with some water. Start off with 3/4 cup and work your way up to 1 cup if needed. The batter should be the consistency of pancake batter.
Now add in your calamari along with any other vegetable you'd like to fry up into the batter. Combine well.
In a pot or pan, add at least an inch or so of oil for deep-frying. Once hot, add a handful of calamari at a time. Fry until golden brown. This should only take a minute or two.
Remove with slotted spoon and onto a plate lined with paper towel. Serve the calamari with chutneys and hot sauces of your choice.