Mexican Bread Rolls
by Tarla Dalal
Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with 20 amazing images.
Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread is an evergreen starter which can be served to young or old. Learn how to make Mexican rolls veg starter.
To make Mexican bread rolls, make the filling first. 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. 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. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer the mixture into another bowl and keep aside. Then remove the crust from all the bread slices and roll each slice with help of a rolling pin. Apply some water at the edges of a bread slice. 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. Repeat steps 2 and 3 to make 10 more bread rolls. Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides. Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup.
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. With its unique texture, mild flavour and captivating aroma, Mexican rolls veg starter is a fantastic culinary creation.
This quick party starter features bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes. For all the cheese fans these rolls when served with tomato ketchup are truly irresistible. You can’t just stop at one roll!
Leftover bread is best to make this Indian snacks with bread. The reason is that fresh bread is too soft and there are chances that it might tear while rolling. Serve them immediately before they turn soggy.
Tips for Mexican bread rolls. 1. While making the filling, after adding milk ensure to stir it continuously to avoid lump formation. 2. While making the rolls double check to see that the roll is well sealed, otherwise it might open up during frying. 3. Bread turns to burn quickly while frying. So deep fry on a slow to medium flame and keep a close watch at it while deep frying. 4. If you wish you can use cornflour slurry to coat the rolls. This will guarantee that the bread rolls do not open while frying. Use it in the proportion of 1/4 cup cornflour in 1/2 water.
Enjoy Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with step by step photos.
Mexican Bread Rolls recipe - How to make Mexican Bread Rolls
Preparation Time: Cooking Time: Total Time:
Makes 11 bread rolls
For Mexican Bread Rolls
11 bread slices
oil for deep-frying
For The Mexican Bread Rolls Filling
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup finely chopped capsicum
2 tbsp grated processed cheese
1 tbsp butter
1 tbsp plain flour (maida)
1/2 cup milk
1/2 tsp dry red chilli flakes (paprika)
salt to taste
For Serving With Mexican Bread Rolls
tomato ketchup
For the mexican bread rolls filling
- For the mexican bread rolls filling
- 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.
- 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.
- Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Transfer the mixture into another bowl and keep aside.
How to proceed to make mexican bread rolls
- How to proceed to make mexican bread rolls
- To make the {span class="bold1"}mexican bread rolls{/span}, remove the crust from all the bread slices and roll each slice with help of a rolling pin.
- Apply some water at the edges of a bread slice.
- 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.
- Repeat steps 2 and 3 to make 10 more bread rolls.
- Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides.
- Drain the {span class="bold1"}mexican bread rolls{/span} on absorbent paper and serve immediately with tomato ketchup.
Mexican Bread Rolls Video
If you like Mexican Bread Rolls, then try:
- We have a huge colletion of Mexican Starters on our website. So, apart from Mexican Bread Rolls you can try out recipes like:
For the filling of the Mexican Bread Rolls:
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To make the filling for the Mexican Bread Rolls, heat the butter in a broad non stick pan.
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Add the plain flour into the pan and cook on a medium flame for about 1 minute. Keep stirring continuously to avoid the formation of lumps. This mixture is called roux and is used as a thickening agent for most sauces and soups. When the roux is cookes it will release a beautiful aroma.
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Now, add the milk. It is very important to keep stirring the mixture continuously. Cook on a medium flame for 2 minutes till no lumps remain or till the sauce is thick. You can also use a whisk to stir the mixture.
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Add the corn to the thick mixture. Mexicans eat a lot of corn or maize in different forms. It is a key ingredient of most of the dishes in Mexican cuisine.
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Now, add the capsicum to perk up the flavours.
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Add the cheese to enhance the texture and mouthfeel.
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Add the chilli flakes for the desired amount of spice in the Mexican Bread Rolls.
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Finally, add the salt to taste.
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Mix the mixture well and cook on a medium flame for 1 minute, while stirring continuously to avoid burning.
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After the mixture has thickened, transfer it into a bowl and keep aside to cool the mixture down slightly.
How to proceed for the Mexican Bread Rolls:
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Take a bread slice and remove the crust with the help of a sharp knife.
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Roll each slice with help of a rolling pin. Make sure that you use fresh bread slices. Stale or dry bread slices will break when you roll them.
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Apply some water at the edges of a bread slice.
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Put ½ tbsp of the filling in the centre of a bread slice.
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Press the edges to seal the stuffing. Keep a small bowl filled with water right next to your bread slice so that the process of rolling and sealing the Mexican Bread Rolls becomes easier.
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Repeat steps 2 to 4 to make 10 more Mexican Bread Rolls.
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Heat the oil in a deep kadhai. Make sure that the oil is heated up well or else the bread will absorb too much of oil.
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Deep-fry the Mexican Bread Rolls, three or four at a time, till they turn golden brown in colour from all the sides.
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Drain absorbent paper to get rid of excess oil on Mexican Bread Rolls.
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Serve the Mexican Bread Rolls immediately with tomato ketchup.
Frequently Asked Questions
- Q. Can i use cornflour slurry to coat the bread rolls before frying? Yes, you can use cornflour slurry to coat Mexican Bread Rolls. Use a proportion of 1/4 cup cornfour in 1/2 water.
- Q.Can i microwave the Mexican Bread Rolls instead of fying? You can use and air fryer to make it. Microwave will make the Mexican bread rolls soggy.
| Energy | 98 cal |
| Protein | 3 g |
| Carbohydrates | 13.3 g |
| Fiber | 0.2 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 117.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 7.2 mg |
| Folic Acid | 1.6 mcg |
| Calcium | 51.3 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 20 mg |
| Potassium | 21.8 mg |
| Zinc | 0 mg |
Hi, it gets too oily,, is there an alternative way to make this? Can I bake this in an oven? If so at what temp and how long?
Ma''am I am really fond of your recepis.. you are on my homepage .. I saw every new recepis upload by you.. thanks
It''s was awesome.
I tried this today..taste was awesome but my rolls very very oily..can u suggest how to keep oil away from this. My daughter wants me to make this for her tiffin.but am dicy cause of oil soaked while frying.
Venice & hammy kids love it
Nice Recipe I like Bread rolls very much
this is a nice recipe but lil difficult to make as t stuffing remains liquidy... the bread has not to be dipped in water
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.