Mexican Bread Rolls


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Mexican Bread Rolls, feature bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes.

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Well, you would have tasted Mexican food in many forms such as tortillas and quesadillas. Here is a much simpler snack that nevertheless has an unmistakable Mexican touch to it. The Mexican Bread Rolls feature bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes. Serve fresh and hot, with tomato ketchup, for a succulent snack that everybody will enjoy.

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Preparation Time: 
Cooking Time: 
Makes 12 bread rolls
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Ingredients

12 bread slices

For The Filling
2 tbsp butter
2 tbsp plain flour (maida)
1 cup milk
1/4 cup boiled sweet corn kernels (makai ke dane)
1/2 cup finely chopped capsicum
1/4 cup grated processed cheese
1 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients
oil for deep-frying

For Serving
tomato ketchup

Method
For the filling

  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 is thick.
  3. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Transfer the mixture into another bowl and keep aside.

How to proceed

  1. Remove the crust from all the bread slices and roll each slice with help of a rolling pin.
  2. Place ½ tbsp of the filling in the centre of a bread slice and roll it up tightly.
  3. Apply some water at the edges and press to seal the stuffing.
  4. Repeat steps 2 and 3 to make 11 more bread rolls.
  5. Heat the oil in a deep kadhai and deep-fry the bread rolls, a few at a time, till they turn golden brown in colour from all the sides.
  6. Drain on absorbent paper and serve immediately with tomato ketchup.
2 reviews received for Mexican Bread Rolls
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Dr. FoodieJune 21, 2013

Just finished making these bread rolls. This was really easy to make and was finger licking good to eat. My family appreciated this very much and according to my mother this was the best evening snack recipe I ever tried! I had one concern.... while the outer coat was crispy and crunchy, it didn't get a very uniform colour. However it didn't compromise the taste in any possible way. I made a few even without the cheese in the filling, which came out equally good.

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Helpful reviews for this recipe
Reviewed June 21, 2013by Dr. Foodie

Just finished making these bread rolls. This was really easy to make and was finger licking good to eat. My family appreciated this very much and according to my mother this was the best evening snack recipe I ever tried! I had one concern.... while the outer coat was crispy and crunchy, it didn't get a very uniform colour. However it didn't compromise the taste in any possible way. I made a few even without the cheese in the filling, which came out equally good.

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Reviewed July 12, 2013by Reemanshuk

this is a nice recipe but lil difficult to make as t stuffing remains liquidy... the bread has not to be dipped in water

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