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Sesame Corn Toast -
Bread roundels topped with corn and potatoes, rolled in sesame seeds and deep fried

Preparation Time : 40 minutes
Cooking Time : 30 minutes
Servings : 4
       Ingredients How to?

  • Sesame seeds (til) - 1/2 cup
  • Corn kernels, minced - 1 cup
  • Onion , finely chopped - 1 medium
  • Ginger, finely chopped - 1 inch piece
  • Garlic, finely chopped - 4-6 cloves
  • Green chillies, seeded and finely chopped- 2-3
  • Fresh coriander leaves, finely chopped - 1/4 cup
  • Green capsicum, finely chopped - 1 medium
  • Soy sauce - 1/2 tablespoon
  • Corn flour/ corn starch - 1/4 cup
  • White pepper powder - 1/2 teaspoon
  • Salt to taste
  • Potatoes, boiled and mashed - 3 medium
  • Bread slices - 8
  • Oil to deep fry
     

  1. Add onion, ginger, garlic, green chillies, coriander leaves, capsicum, soy sauce, two tablespoons of corn flour, pepper powder, MSG and salt into the minced corn and potato mixture and mix thoroughly.
  2. Mix the remaining corn flour in half a cup of water.
  3. Cut bread slices with a cookie cutter to one-inch diameter pieces. Brush the bread pieces with the corn flour mixture and apply a thick layer of the corn mixture and smoothen with wet hands.
  4. Sprinkle sesame seeds generously on each toast and press lightly. Shake off the excess seeds and refrigerate for fifteen minutes.
  5. Heat sufficient oil in a wok and deep-fry the prepared toasts, stirring frequently, for two to three minutes or until crisp and golden brown in color.
  6. Drain on absorbent paper and serve hot with a sauce of your choice.
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