Chinese Vegetable Bread Coins or Vegetable Gold Coins is a yummy Indian starter with Chinese twist. It can be eaten as snack anytime and kids love this recipe. Bread Coins topped with Vegetable filling and using Chinese flavors - this dish will surely get you praises. It's pre-preparation can be done in advance and put in refrigerator for any party or guests coming and shallow fried or deep fried when required to serve hot! These Coins can be deep fried or shallow fried as per choice.
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Ingredients:
5-6 Sliced Breads
1/2 Cup Grated Boiled Potatoes (about 3-4 medium sized potatoes)
1/4 Cup Chopped Vegetables (Capsicum, Cabbage and Carrot)
1 Tbsp Boiled Corn
1 Tsp Chopped Green Chillies
1/8 Tsp Black Pepper
1 Tsp Soya Sauce
1/2 Tsp Red Chilli Sauce
2 Tbsp Maida
1 Tbsp Fine Rava (Semolina)
1/4 Cup Water
Sesame Seeds for decoration
Salt to taste
Serving: Makes 5 Chinese Vegetable Bread Coins
Preparation time: 10 Min
Cooking time: 15 Min
* 1 Cup = 237 ml
Method:
1. Cut the bread in round coin shape using any steel container or any round vessel. Crush the left over sides in a mixer grinder.
2. In a bowl mix Grated Boiled Potatoes, Chopped Vegetables, Boiled Corn, Chopped Green Chillies, Black Pepper, Soya Sauce, Red Chilli Sauce and Salt. Now add 4 Tbsp Bread Crumbs (obtained by grinding bread sides in step 1) and prepare a thick mixture.
3. In a separate bowl prepare thick paste using Maida, Semolina and Water.
4. Take one bread coin and spread the vegetable mixture over it and coat with maida-rava paste nicely. Ensure to coat well on sides also. Spread sesame seeds over the top. Repeat the step for rest of the bread coins.
5. Refrigerate the bread coins for at least 30 min.
6. Shallow fry 2 bread coins at a time on medium to high flame till golden brown. Ensure to fry on both the sides evenly. Alternatively you may also deep fry the bread coins. Once done take out on a paper napkin to remove excess oil. Repeat the process for rest of the bread coins.
7. Delicious bread coins are ready to eat! Serve hot with green chutney and/or sauce.
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