Mexican Bread Rolls Recipe (Mexican Rolls Starter)

Ingredients

• 11 bread slices
• oil for deep-frying
• 1/4 cup boiled sweet corn kernels (makai ke dane)
• 1/4 cup finely chopped capsicum
• 2 tbsp grated processed cheese
• 1 tbsp butter
• 1 tbsp maida (plain flour)
• 1/2 cup milk (whole Buffalo, 6.5% fat)
• 1/2 tsp dry red chilli flakes (paprika)
• salt (namak) to taste
• tomato ketchup

Steps

1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously.
2. Add the milk and cook on a medium flame for 2 minutes, while stirring continuously till no lumps remain or till the sauce turns thick.
3. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
4. Transfer the mixture into another bowl and keep aside.
5. To make the mexican bread rolls, remove the crust from all the bread slices and roll each slice with help of a rolling pin.
6. Apply some water at the edges of a bread slice.
7. Place ½ tbsp of the filling in the centre of the bread slice, roll it up tightly and press the edges well to seal the stuffing.
8. Repeat steps 2 and 3 to make 10 more bread rolls.
9. Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides.
10. Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup.