Onion and mushroom bhajis

Yield: 10 servings

Measure Ingredient
1 \N 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
\N \N Vegetable oil for deep frying
\N \N 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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