| 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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