1 onion
1/2 cup (65 g) button mushrooms
1/3 cup (40 g) brown rice flour
1/3 cup (40 g) plain flour (All purpose)
1/2 teaspoon turmeric
1/2 teaspoon hot chilli powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
2/3 cup (5 fl oz.) 160 ml natural yogurt
vegetable oil for deep frying
sprig of parsley, to garnish
1/2 cup (65 g) button mushrooms
1/3 cup (40 g) brown rice flour
1/3 cup (40 g) plain flour (All purpose)
1/2 teaspoon turmeric
1/2 teaspoon hot chilli powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
2/3 cup (5 fl oz.) 160 ml natural yogurt
vegetable oil for deep frying
sprig of parsley, to garnish
method
1. Peel, quarter and thinly slice onion.
2. Coarsely chop mushrooms.
3. Put brown rice flour and plain flour in a bowl.
4. Add turmeric, chilli powder, cumin, coriander and salt. Stir in yogurt, onion and mushrooms. Mix well.
5. Half fill a deep fat pan or fryer with oil and heat to 190°C (375°F) or until a cube of day old bread browns in 40 seconds.
6. Divide mixture into 10 equal portions.
7. Drop spoonfuls of mixture into hot oil and fry for 3-4 minutes until golden brown and cooked through.
8. Drain on absorbent kitchen paper. Serve warm, garnished with a sprig of parsley.
2. Coarsely chop mushrooms.
3. Put brown rice flour and plain flour in a bowl.
4. Add turmeric, chilli powder, cumin, coriander and salt. Stir in yogurt, onion and mushrooms. Mix well.
5. Half fill a deep fat pan or fryer with oil and heat to 190°C (375°F) or until a cube of day old bread browns in 40 seconds.
6. Divide mixture into 10 equal portions.
7. Drop spoonfuls of mixture into hot oil and fry for 3-4 minutes until golden brown and cooked through.
8. Drain on absorbent kitchen paper. Serve warm, garnished with a sprig of parsley.
serving amount
makes 10.
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