|2 ounces||Button mushrooms|
|¼ cup||Brown rice flour|
|¼ cup||All-purpose flour|
|½ teaspoon||Hot chili powder|
|¼ teaspoon||Ground cumin|
|¼ teaspoon||Ground coriander|
|⅔ cup||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 ½" 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.
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