Vegetable Gold Coins
by Tarla Dalal
vegetable gold coins recipe | sesame seeds gold coin | veg Chinese gold coin | with 15 amazing images.
vegetable gold coin recipe is a delightful fusion of flavors and textures, perfect for those seeking a tantalizing appetizer or snack. Learn how to make vegetable gold coins recipe | sesame seeds gold coin | veg Chinese gold coin |
sesame seeds gold coin are a little rounds of bread topped with a savory and colorful vegetable mixture. These golden-hued coins are crafted from a harmonious blend of finely chopped vegetables and infused with aromatic spices. They're crispy on the outside and packed with a savory vegetable filling.
Each bite offers a burst of savory goodness, balanced with a hint of sweetness from the vegetables. Served hot with a tangy dipping sauce or chutney, vegetable gold coins are not only a treat for the taste buds but also a visual delight, making them a beloved choice for gatherings and parties.
If you want more snack recipes using bread, check out our collection of Bread Snack Recipes.
pro tips to make vegetable gold coin recipe: 1. Be very careful when you flip the Vegetable Gold Coins in the oil. The sesame seeds can start spluttering when subjected to hot oil. Wear an apron and stand at a safe distance from the kadhai when you are deep-frying. 2. 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 immediately so that they stick well to the batter. 3. If you do not have a cookie cutter, you can use a steel bowl or vati to cut the bread roundels.
Enjoy vegetable gold coins recipe | sesame seeds gold coin | veg Chinese gold coin | with detailed step by step photos.
Vegetable Gold Coins recipe - How to make Vegetable Gold Coins
Preparation Time: Cooking Time: Total Time:
Makes 24 gold coins
For Vegetable Gold Coins
24 bread slices
1/2 cup plain flour (maida)
sesame seeds (til) for sprinkling
oil for deep-frying
To Be Mixed Together Into A Topping
1 1/2 cups boiled , peeled and mashed potatoes
1/4 cup finely chopped carrot
1/2 cup finely chopped onions
1/4 cup chopped capsicum
1/2 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)
1/2 tsp soy sauce
salt to taste
For Serving With Vegetable Gold Coins
red chilli sauce
For vegetable gold coins
- For vegetable gold coins
- To make {span class="bold1"}vegetable gold coins{/span}, 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.
- Serve the {span class="bold1"}vegetable gold coins{/span} immediately with red chilli sauce.
Vegetable Gold Coins Video by Tarla Dalal
Other Chinese Starters
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If you like our Vegetable Gold Coins recipe, check out our other Chinese Starters recipes collection and other Chinese starters below:
Topping of the Vegetable Gold Coins
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To make the Vegetable gold coins, we first have to make the topping. For that, take a deep mixing bowl and add the potatoes to it.
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Then add the finely chopped carrots to it for crunch.
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Then add the onions as well.
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Now add the chopped capsicum.
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Also add the sweet corn. Sweet corn kernels are first boiled and then coarsely crushed by grinding them in a mixer.
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Now add the spring onion greens to it.
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Add green chillies for spice.
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Then add the finely chopped ginger to it. You can also grate the ginger.
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Then add the garlic.
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Add a little soy sauce for a unique taste.
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Finally add salt to taste.
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Combine all the ingredients together to form a topping and keep aside.
How to Proceed with the Vegetable Gold Coins
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Take a bowl and add the plain flour to it.
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To it add ½ cup of water and mix well to make a thick paste.The mixture should nither be too thick nor too runny. Keep aside.
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Place a bread slice on a clean, dry surface.
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Place a 62 mm. (2½”) diameter cookie cutter on the centre of the bread. If you do not have a cookie cutter, you can use a steel bowl or vati.
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Press down on the bread slice and rotate to get the bread roundels. Repeat the same with remaining bread slices.
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Place 3 bread roundels on a clean, dry surface.
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Place approx. 1 tbsp of the topping over each bread roundel and spread it evenly.
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Spread a little plain flour - water mixture evenly over it.
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Sprinkle a little sesame seeds over the plain flour-water mixture.
- Repeat steps 6 to 9 to make 21 more vegetable gold coins.
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Heat the oil in a deep non-stick pan and add 3 gold coins at a time.
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Deep fry them till they turn golden brown in colour from both the sides.Be very careful when you flip the Vegetable Gold Coins in the oil. The sesame seeds can start spluttering when subjected to hot oil. Wear an apron and stand at a safe distance from the kadhai when you are deep-frying.
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Drain on an absorbent paper. Repeat the same with the remaining Vegetable Gold Coins.
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Serve the Vegetable Gold Coins immediately with red chilli sauce.
pro tips to make vegetable gold coin recipe
- Be very careful when you flip the Vegetable Gold Coins in the oil. The sesame seeds can start spluttering when subjected to hot oil. Wear an apron and stand at a safe distance from the kadhai when you are deep-frying.
- 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 immediately so that they stick well to the batter.
- If you do not have a cookie cutter, you can use a steel bowl or vati to cut the bread roundels.
| Energy | 96 cal |
| Protein | 1.9 g |
| Carbohydrates | 12.4 g |
| Fiber | 0 g |
| Fat | 4.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 38.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 2.8 mg |
| Iron | 0.3 mg |
| Magnesium | 1.5 mg |
| Phosphorus | 3.3 mg |
| Sodium | 0.3 mg |
| Potassium | 3.5 mg |
| Zinc | 0 mg |
Nice
Today I made bread gold coins for cooking competition from your recipe detail..n got 2nd prise,,.really superb dish.
Received so manyyyy compliments after serving this dish .taste is awesome.adding bit of soya sauce in maida batter will enhance the look
Can you back it instead of deep frying.
This starter is soo popular in Chinese cuisine that every restaurant serving Chinese will have this, crispy base topped with a potato and corn mixture and deep-fried is just Wow, taste it to believe it...