Recipe: MEXICAN BREAD ROLLS

Crisp bread slices stuffed with a cheesy corn and capsicum mixture.

Cooking Time : 9 minutes.
Preparation Time : 5 minutes.

Serves 4.

Ingredients:

8 bread slices, a day old

For the filling:
4 tablespoons corn kernels, boiled
1 capsicum, chopped
2 tablespoons plain flour (maida)
1 cup milk
1/4 cup grated cheese
2 tablespoons butter
salt to taste

Other ingredients:
oil for deep frying

Method:
1. For the filling
2. Heat the butter in a saucepan.
3. Add the flour and stir continuously till you get the smell of cooked flour, taking care to see that the flour does not discolour.
4. Add the milk and whisk well to get a smooth, thick sauce.
5. Add the corn, capsicum, cheese and salt and mix well. Keep aside.

How to proceed:
1. Remove the crusts of the bread slices.
2. Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.
3. Put a spoonful of the filling on one slice.
4. Roll it into a cylindrical shape and seal the sides. Keeep aside.
5. Repeat with the remaining bread slices and filling.
6. Heat the oil in a kadhai and deep fry the bread rolls till golden brown. Drain on absorbent paper.
7. Serve hot.

Tips:
The filling should be very thick and not runny for this recipe.