1 onion
2 ounces button mushrooms
1/4 cup brown rice flour
1/4 cup all-purpose flour
1/2 teaspoon turmeric
1/2 teaspoon hot chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
2/3 cup plain yogurt
vegetable oil for deep frying
fresh parsley sprig (optional)
Servings: 10
1. Peel, quarter and thinly slice onion. Coarsely chop mushrooms.
2. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well.
3. Half fill a deep-fat fryer or saucepan with oil; heat to 375F. (190C.) 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.
Servings: 10
2 ounces button mushrooms
1/4 cup brown rice flour
1/4 cup all-purpose flour
1/2 teaspoon turmeric
1/2 teaspoon hot chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
2/3 cup plain yogurt
vegetable oil for deep frying
fresh parsley sprig (optional)
Servings: 10
1. Peel, quarter and thinly slice onion. Coarsely chop mushrooms.
2. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well.
3. Half fill a deep-fat fryer or saucepan with oil; heat to 375F. (190C.) 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.
Servings: 10
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