Mexican Bread Roll

Tarla.Dalal's picture

Jun. 19, 2019

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.


Bread slices 11
Oil 1/2 Liter
For filling:
Boiled sweet corn kernals 1/4 Cup (4 tbs) (makai ke dane)
Finely chopped capsicum 1/4 Cup (4 tbs)
Grated processed cheese 2 Tablespoon
Butter 1 Tablespoon
Plain flour 1 Tablespoon (maida)
Milk 1/2 Cup (8 tbs)
Dry red chilli flakes 1/2 Teaspoon (paprika)
Salt To Taste
Tomato ketchup 1/2 Cup (8 tbs)




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.



1. Remove the crust from all the bread slices and roll each slice with help of a rolling pin.

2. Apply some water at the edges of a bread slice.

3. 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.

4. Repeat steps 2 and 3 to make 10 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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6