| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers | 10 | Servings | |
INGREDIENTS
| 1 | Onion | |
| 2 | oz | Button mushrooms |
| 1/4 | c | Brown rice flour |
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Hot chili powder |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground coriander |
| 1/4 | ts | Salt |
| 2/3 | c | Plain yogurt |
| Vegetable oil for deep frying | ||
| Fresh parsley sprig (opt) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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