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.
|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|
|Plain flour||1 Tablespoon (maida)|
|Milk||1/2 Cup (8 tbs)|
|Dry red chilli flakes||1/2 Teaspoon (paprika)|
|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.
FOR BREAD ROLLS:
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.