Editing Openai/68e1d3da-bc68-8006-9782-9582664d20d5 (section)

===== ⚙️ Key Tweaks When Using Squid Instead of Bombil =====

====== 1. Moisture control ======
* Bombay duck (bombil) is very soft and watery, so recipes usually call for squeezing out moisture before coating.
* Squid, on the other hand, is firm and not watery — so: - Don’t squeeze it. - Just pat dry with a paper towel before marinating.

====== 2. Marination time ======
* Bombil needs a longer marination (30–40 mins) to absorb spice.
* Squid can get tough if marinated too long in acidic ingredients (like lemon). ✅ Keep marination to 15–20 minutes max.

====== 3. Frying time & temperature ======
* Bombil takes about 3–4 minutes per side to fry because it’s soft and needs to firm up.
* Squid cooks very fast — overcooking makes it rubbery. ✅ Fry on medium-high heat for 1–2 minutes per side only, until just golden.

====== 4. Coating ======
* Use the same coating (rice flour + semolina) — but: - Add a bit more semolina (extra crispiness for firmer squid). - You can skip gram flour (besan) if you want a lighter texture.

====== 5. Texture expectation ======
* Bombil fry → flaky, soft interior.
* Squid fry → crisp outside, chewy but tender inside.

If you’d like, I can give you a perfectly balanced squid fry version of the Bombil recipe (with exact proportions tuned for squid).
Would you like that — more Malvani-style (spicy & coastal) or Mumbai-style (crispy street food flavor)?