Bread Gold Coin

Name: Bread Gold Coin
Total time: 1500 s
Yield: 2 people
Cuisine: Indian
Ingredients: 4-5 Bread slices; 2 medium (mashed)-boiled potatoes; 2 tablespoon finely chopped onions; 2 tablespoon finely chopped carrots; 2 tablespoon finely chopped capsicum; 1 tsp- Ginger garlic paste; 2 tbsp- coriander leaves; Salt as per taste; 1/2 soya sauce; 1/2 tsp oregano; Cornflour 2 tbsp to make a slurry; White sesame seeds as required; Oil for frying

Janki Badiyani @parthesh

#TOF
Gold Coin is a popular crispy starter/snack commonly served in Indian-Chinese cuisine and at parties. It is named Gold Coin because of its round, flat shape and golden color after frying, which looks like a coin.

Janki Badiyani @parthesh

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Ingredients

25 minutes

2 people

4-5Bread slices
2medium (mashed)-boiled potatoes
2 tablespoonfinely chopped onions
2 tablespoonfinely chopped carrots
2 tablespoonfinely chopped capsicum
1tsp- Ginger garlic paste
2tbsp- coriander leaves
Salt as per taste
1/2soya sauce
1/2 tsporegano
Cornflour 2 tbsp to make a slurry
White sesame seeds as required
Oil for frying

Saved

Steps

25 minutes

1

Cut bread slices into round coin shapes using a cutter or glass.
2

In a bowl, mix mashed potatoes, onion, capsicum, carrot, green chilli, ginger-garlic paste, coriander leaves, salt, soy sauce, and oregano.
3

Apply a thin layer of potato mixture on one side of each bread coin.
4

Make a smooth cornflour slurry by mixing cornflour with water.
5

Lightly dip or brush the masala side of the bread coin with the cornflour slurry.
6

Immediately coat the slurry side with white sesame seeds, pressing gently.
7

Heat oil on medium flame.
8

Fry the coins sesame side up first, on low to medium flame.
9

Flip and fry until both sides are golden and crispy.
10

Serve hot with tomato ketchup, schezwan sauce, or mayonnaise dip.

Tips

Masala consistency
Keep the potato masala dry and thick. If it is watery, the bread will break while frying.
Thin layer only
Apply only a thin layer of masala on bread. Too much topping will make coins heavy and oily.
Cornflour slurry
Slurry should be thin and smooth, not thick. Thick slurry makes bread soft instead of crispy.