10 servings
1 Onion
2 oz Button mushrooms
1/4 c Brown rice flour
1/4 c All-purpose flour
1/2 t Turmeric
1/2 t Hot chili powder
1/4 t Ground cumin
1/4 t Ground coriander
1/4 t Salt
2/3 c Plain yogurt
Vegetable oil for deep
-frying
Fresh parsley sprig (opt)
Peel, quarter and thinly slice onion.
Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili
powder, cumin, coriander and salt. Stir in onion, mushrooms and
yogurt; mix well.
Half fill a deep-fat fryer or saucepan with oil; heat to 375′F.
(190′C.) or until a 1/2″ cube of day-old bread browns in 40 seconds.
Divide mixture in 10 equal portions. Drop spoonfuls of mixture into
hot oil and fry 3-4 minutes or until golden brown and cooked through.
Drain on paper towels. Garnish with parsley sprig, if desired, and
serve warm.
