onion and mushroom bhajis
- Categories
- Appetizers
- Yield
- 10 servings
| Measure | Ingredient |
|---|---|
| 1 | Onion |
| 2 ounces | Button mushrooms |
| ¼ cup | Brown rice flour |
| ¼ cup | All-purpose flour |
| ½ teaspoon | Turmeric |
| ½ teaspoon | Hot chili powder |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Ground coriander |
| ¼ teaspoon | Salt |
| 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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