Vegetable Gold Coins

Tarla.Dalal's picture

Oct. 05, 2015

Bread roundels with a scrumptious mixed-veg topping is exciting enough, but it shifts into a totally different plane when topped with sesame seeds and deep-fried too! Well, these lip-smacking Vegetable Gold Coins are sure to start off any meal in a totally fun-packed way. But beware, this starter will set very high expectations for the upcoming meal, so you will have high standards to meet. Make sure you spread the flour-water batter uniformly on the veggie-topped bread roundels, so that the two layers bind well, and sprinkle the sesame seeds also immediately so that they stick well to the batter. When you drop these gold coins in the oil, they might splutter a little because of the sesame seeds, so be a little careful.

Ingredients

Bread slices 24
Plain flour 1/2 Cup (8 tbs)
Sesame seeds 1 Tablespoon
Oil 1 Cup (16 tbs) (For deep frying)
For the topping
Mashed potatoes 1 1/2 Cup (24 tbs)
Finely chopped carrot 1/4 Cup (4 tbs)
Finely chopped onions 1/2 Cup (8 tbs)
Chopped capsicum 1/4 Cup (4 tbs)
Boiled and coarsely crushed sweet corn kernels 1/2 Cup (8 tbs) (makai ke dane)
Finely chopped spring onion greens 2 Tablespoon
Finely chopped green chillies 2 Teaspoon
Finely chopped ginger 1 Teaspoon (adrak)
Finely chopped garlic 2 Teaspoon (lehsun)
Soy sauce 1/2 Teaspoon
Salt To Taste

Directions

Making

Combine all the ingredients for the topping. Mix well and set aside.

Combine the plain flour and approx. ½ cup of water in a bowl, mix well to make a thick paste. Keep aside. 

Cut the bread slices into approx. 62 mm. (2½”) diameter rounds with the help of a cookie cutter or any vati.

Place 3 bread roundels on a clean, dry surface, place approx. 1 tbsp of the topping over each bread roundel and spread it evenly. 

Pour a little plain-flour water mixture evenly over it. 

Sprinkle a little sesame seeds over the plain flour-water mixture. 

Repeat steps 3 to 5 to make 21 more gold coins. 

Heat the oil in a deep non-stick pan and deep-fry, 3 gold coins at a time, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.

Serving

Serve immediately with red chilli sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 587Calories from Fat 78

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 728 mg30.33%

Total Carbohydrates 113 g37.7%

Dietary Fiber 9 g36%

Sugars 2 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet