Preparation Time: 20 mins
Cooking Time: 30 mins
Total Time: 50 mins
Cooking Time: 30 mins
Total Time: 50 mins
Ingredients for Vegetable Gold Coins
24 bread slices
½ cup plain flour (maida)
sesame seeds (til) for sprinkling
oil for deep-frying
24 bread slices
½ cup plain flour (maida)
sesame seeds (til) for sprinkling
oil for deep-frying
To Be Mixed Together Into A Topping
1 ½ cups boiled , peeled and mashed potatoes
¼ cup finely chopped carrot
½ cup finely chopped onions
¼ cup chopped capsicum
½ cup boiled and coarsely crushed sweet corn kernels(makai ke dane)
2 tbsp finely chopped spring onion greens
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
½ tsp soy sauce
salt to taste
1 ½ cups boiled , peeled and mashed potatoes
¼ cup finely chopped carrot
½ cup finely chopped onions
¼ cup chopped capsicum
½ cup boiled and coarsely crushed sweet corn kernels(makai ke dane)
2 tbsp finely chopped spring onion greens
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
½ tsp soy sauce
salt to taste
Method for cooking Vegetable Gold Coins
1. Combine the plain flour and approx. ½ cup of water in a bowl, mix well to make a thick paste. Keep aside.
2. Cut the bread slices into approx. 62 mm. (2½”) diameter rounds with the help of a cookie cutter or any vati.
3. Place 3 bread roundels on a clean, dry surface, place approx. 1 tbsp of the topping over each bread roundel and spread it evenly.
4. Spread a little plain flour - water mixture evenly over it.
5. Sprinkle a little sesame seeds over the plain flour-water mixture.
6. Repeat steps 3 to 5 to make 21 more gold coins.
7. 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.
8. Serve immediately with red chilli sauce.
1. Combine the plain flour and approx. ½ cup of water in a bowl, mix well to make a thick paste. Keep aside.
2. Cut the bread slices into approx. 62 mm. (2½”) diameter rounds with the help of a cookie cutter or any vati.
3. Place 3 bread roundels on a clean, dry surface, place approx. 1 tbsp of the topping over each bread roundel and spread it evenly.
4. Spread a little plain flour - water mixture evenly over it.
5. Sprinkle a little sesame seeds over the plain flour-water mixture.
6. Repeat steps 3 to 5 to make 21 more gold coins.
7. 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.
8. Serve immediately with red chilli sauce.
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