Onion and mushroom bhajis
10 servings
Ingredients
| Quantity | 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) | ||
Directions
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.