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Quick Tips

Use brown bread instead of white if you prefer.

Bread inherently absorbs a lot of oil. Ensure that the oil is hot so that the frying is quick. Drain the finished coins well before serving. You could also shallow fry these coins to avoid excess oil.

Try cutting the bread in rectangular smaller strips (sesame fingers) or smaller coins to avoid a lot of oil absorption

​Try using grated carrots or any other vegetables of your choice to make this more interesting!
For the Veg Gold Coin
10 White bread slices
2 medium sized potatoes, boiled and grated
2 Green bell peppers, chopped finely
4 to 5 Green chillies, finely chopped
1/2 inch Ginger, chopped finely
6 to 8 Garlic, peeled and chopped finely
1 Onion, chopped finely
2 Tbsps, Dark Soy sauce
1 Tbsp, White pepper powder
1/2 cup, Corn flour 
2 to 3 Tbsps White sesame seeds, toasted
Oil, for deep frying
Salt to taste

For the Schezuan dipping sauce

15 to 20, Dried red chillies (use a mix of kashmiri and other hot chillies)
1 large pod of garlic, peeled and chopped finely
6 Tbsps, White vinegar
2 Tbsps, Sugar
2 Tbsps, Sesame oil or vegetable oil
1 Tsp Salt
Schezuan dipping sauce
Soak the chillies in warm water for at least an hour. Drain and discard the water

Remove the stems of the chillies, and grind all the ingredients except the oil. (Coarse grind, for a more textured sauce). Keep aside.

Heat the oil to smoking point (once you see a few wisps of smoke coming, remove from the heat) and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.

Serve it with veg gold coin as a dipping sauce

​Veg Gold coin
In a bowl add the ingredients from 2 through 8 (listed above). Mix well and keep aside.
Cut the bread slices using a bowl into rounds (avoiding the edges). Paste the mixture onto the bread rounds. Press firmly so that the mixture sticks well to the bread.

Lay the sesame seeds on to a plate. Press the breads rounds on the seeds and press gently.

Once all the bread rounds are coated with the mixture and sesame seeds, refrigerate them for at least 20 mins or until its time to serve.In another bowl, make a thin paste of corn flour and water. Gently roll the gold coins in the flour ensuring the paste covers the coins from all sides. Drain off the excess paste.

Heat oil in a deep frying pan. Once the oil is hot, gently fry the bread coins one by one (sesame seeds face down) for a couple of minutes.Drain the coins on a kitchen towl/absorbent paper.

​Serve with dipping sauce!



Veg Gold Coins


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