Mexican Bread Roll

Preparation Time: 10 minutes.
Cooking Time: 15 minutes.
Makes 11 bread rolls.

11 bread slices
Oil for deep-frying

For the filling
¼ cup boiled sweet corn kernels (makai ke dane)
¼ cup finely chopped capsicum
2 tbsp grated processed cheese1 tbsp butter
1 tbsp plain flour (maida)
½ cup milk
½ tsp dry red chilli flakes (paprika)
salt to taste

For serving
Tomato ketchup

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 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.

Instruction 

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.