How to make Gunpowder Calamari -

Mind blowing crumb fried calamari served with gunpowder and spring onion

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Calamari / squids, Gunpowder

Cuisine : Indian

Course : Snacks and Starters

Gunpowder Calamari

Gunpowder Calamari Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Gunpowder Calamari Recipe

  • Calamari / squids cut into rings 250 grams

  • Gunpowder 2 tablespoons

  • Refined flour 1/4 cup

  • Cornflour 1/4 cup

  • Black peppercorns crushed 1 teaspoon

  • Salt to taste

  • Oil 1 tablespo to deep fry

  • Garlic chopped 1 tablespoon

  • Medium onion chopped 1

  • Lemon juice 1 teaspoon

  • Spring onions with greens chopped 1/4 cup


Step 1

Take refined flour in a bowl, add cornflour, crushed black peppercorns and salt and mix well. Add sufficient water and whisk to make a thick batter.

Step 2

Heat sufficient oil in a kadai.

Step 3

Dip the calamari rings in the slurry till well coated, slide into hot oil and till crisp. Drain on absorbent paper.

Step 4

Heat 1 tablespoon oil in a non-stick pan, add garlic and sauté till raw smell disappears. Add onion, mix and sauté till translucent.

Step 5

Add 1 tablespoon gun powder and mix well. Add lemon juice and mix well.

Step 6

Add calamari rings and mix. Add some water and mix. Add 1 tablespoon gun powder and most of the spring onions with greens, mix and mix well.

Step 7

Transfer into a serving bowl, garnish with the remaining spring onions with greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.