1    Onion
2 oz Button mushrooms
1/4 c  Brown rice flour
1/4 c  All-purpose flour
1/2 ts Turmeric
1/2 ts Hot chili powder
1/4 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Salt
2/3 c  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 375F. (190C.) or
until a 1/2″ 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.