In a mixing bowl put all purpose flour, salt, carom seed and mix it well. Now add oil and rub the flour to incorporate the oil. At this stage, the mixture will become crumbly. Gradually add water to make a medium soft dough. The dough should not be very tight and not be very soft, it should be like firm dough so add water as required. Once the dough is ready, cover it with a lid or moist cloth and let it rest for 15 minutes.
Heat oil in the pan. Then add ginger garlic paste and saute it for 20 seconds. Then add chopped onion and carrot and again saute it for a minute. Then add red capsicum, green capsicum, boiled corn and saute it again for a minute. Then add red chili flakes, red chili powder, oregano, salt to taste, sugar, red chili sauce, tomato sauce, soya sauce, vinegar, and grated cheese. Mix well and the Mexican filling is ready. Keep it aside.
After 20 minutes uncover the dough and knead the dough again for few seconds or until it becomes smooth. Divide the dough into 3 equal portions, roll it and press between your palms to flatten it. Take one ball and roll it and roll it thinly into a round shape like roti. Do not roll the roti neither very thin nor thick. Now cut the rolled roti into a square shape. Put a generous portion of stuffing on top, fold the top and cut vertical lines below the folded part. Now roll it into rings. Make sure stuffing does not come out of the edges. To seal the rings make flour paste. To make flour paste put all purpose flour in a bowl and add water as required. Mix it well to make a thick paste. Apply flour paste on both the corners and seal it tightly to make rings. Make all the donut ring in the same way. Cover it with a moist cloth so that it will not become dry. Heat sufficient oil in a pan and when the oil becomes little hot slightly drop the donut rings into hot oil and fry the rings by turning occasionally. Keep the flame on medium-low and fry till it becomes golden brown from both the sides. Do not overcrowd the pan, fry in batches.
Once fried take out the donut rings from the pan and put it on absorbent paper to remove excess oil. Serve hot with your favourite sauce or chutney.
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