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 375'F. (190'C.) 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.