Vegetable Gold Coins, Chinese starter
Recipe Link : http://www.tarladalal.com/Vege....table-Gold-Coin-4134

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Vegetable Gold Coins

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.

Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Makes 24 gold coins.

24 bread slices
½ cup plain flour (maida)
Sesame seeds (til) for sprinkling
Oil for deep-frying

To be mixed together into a topping
1½ 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

For serving
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. Pour 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.
Serve immediately with red chilli sauce.