Mexican has become so popular in India and I'm not surprised as it is very similar to Indian food and more so because Mexican food is so spicy and they use alot of veggies like we do here in India.
This recipe is specially for Shweta hope you try it. It's so easy!!!

½ a cup of fine maize flour (makai ki atta).
¼ cup of plain flour.
A small pinch of soda bi-carb.
2 pinches of salt.
A tspn of oil.
Cold water to make a semi-soft dough.

For the filling:
1 cup of grated mozarella cheese.
2–3 or more finely chopped green chillis.
½ cup of chopped capsicum, and American corn niblets.
¼ cup of finely chopped herbs like English parsley and coriander leaves.
Mix well.

Roll out small rounds (3-4 inches) with the help of some corn flour (the white one).
Take a heaped tspn of the filling and place it in the center of each round.
Bring the edges together, to make a semi-circle. Please make sure you seal the edges very well or the cheese filling will ooze out at the time of frying.
Heat oil in a deep frying pan. Make sure it is not too hot and fry the empanadas in batches of 5-6 pcs at a time. Remove with a slotted spoon, drain off as much of the oil as you can.
Serve right away with a nice creamy dip.

For the Dip
Just take a cup of hung dahi (yoghurt) or double cream
Add a tspn of dry parsley,
¼ tspn of mustard powder,
A dash of Tabasco,
2 tbspns of olive oil,
2 tspns of lemon juice
And some salt and pepper to taste.
Garnish with slices of black olives
Mix well, and chill for about ½ an hour before serving.