KAJU KISHMISH ALOO STUFFED ROASTED SNACK

This was in plan for a long time, felt hesitated thinking if I can get that similar charred look of those done in clay ovens. Yesterday, right from the morning I was determined to do it for dinner. In good times, we have to eat two non-vegetarian meals, some days all three main meals get to be non-vegetarian. At this time of crisis, I have taken a break from that. We can afford pricy food given it's uninterrupted supply but the young adult at home who has not known how it feels to be less privileged has to be a little humble. However, the men at home cannot have anything and everything. Any vegetarian meal has to be made adjustable to their tastebud; Bengali blood speaks here. We live to eat. At this time, I urge my community to take a break from what we take pride in. You risk your all life's earnings & savings to buy "ilish, paka rui-katla, patha, chingri, bhalo mishti" is acceptable but do not risk your life at this time to eat what you are habituated to eat. Manage with eggs, dal, bhaja or whatever you are getting near your home. This will help us sustain. If we live to see better days; we can again eat to our heart's content. Considering the present situation, I find it wiser to share recipes which you can prepare with everything available at home. This vegetarian, Indian stuffed bread recipe KAJU KISHMISH ALOO STUFFED ROASTED SNACK can be done with bare minimum. If you consider cashew nut & raisin as an extravagance at this time; I accept your allegation. Then, isn't it so that middle class homes do have a little bit of cashew nuts and raisins in their homes?

I will not call it "Litti" although the primary inspiration is drawn from it. Litti has besan / gram flour stuffing in it which this family is not fond of. Gram Flour cannot be a main ingredient in our food. As an ingredient for batter it works for me in addition to rice flour, corn flour. We enjoy our share of "missi roti" but the next day some problem occurs. A spicy fish or meat never gives me this trouble. We are what we grew up eating. The men at this home are what they have inherited from their mother & paternal grand mother respectively. Each day, I ask the man to have something in the morning, the chain smoker keeps smoking & drinking tea in empty stomach till he has his lunch. How much I ask the son to keep his windows open, come out of his room for a chitchat with us, he simply shoves me off. He lacks vitamin D. Long back, wise people told me not to expect normalcy from my men given the presence of my mother-in-law's specific traits in them. Anyway, this is a perennial concern of mine as concerned I am with my brother. He suffers from usual cough and cold throughout the year. His mother who does  outdoor chores all by herself is stationed at home, he is not allowing her and himself going out whenever is required. Anyway, you must know that this vegetarian, roasted Indian bread KAJU KISHMISH ALOO STUFFED ROASTED SNACK is so much loved that I am  having one this morning, the son found three of them heavy for dinner as he keeps snacking all day. Of the thirteen of them, I reserved two and the help freshly roasted them for the son's breakfast.

Cristine being a Filipino helped me throughout the process and loved having it too. What was most satisfying is the fact that we required only 2tbsp oil for the entire platter.

THE AMOUNT USED FETCHED 13 OF THE ROASTED INDIAN BREAD

INGREDIENTS : 

MULTI GRAIN ATTA FLOUR : 3 COFFEE MUG [YOU CAN USE WHOLE WHEAT FLOUR TOO]
POTATO : 3 STANDARD SIZED
FRESH CORIANDER : 3-4SPRIG
GREEN CHILLI : 3-4
ONION : 1MEDIUM SIZED
LEMON JUICE : 2TBSP
CHAAT MASALA : 1 TSP
SALT : AS REQUIRED
CASHEWNUT : 7-8
RAISIN : 10-12
OIL : 2TBSP FOR THE DOUGH

PROCEDURE :

We washed the potatoes well, pricked each one with a fork. We have taken it on a microwave proof plate.

We had microwaved it at high for 8 minutes to get them boiled.

We had soaked them in water to cool down a bit. Meanwhile will peel, discard the two ends of the onion and chop. We will wash and mince the green chillies. We will chop the fresh coriander and wash taking in a strainer. Cristine did this job for me.

We had washed the raisins, we have microwaved the cashews at low for 30 seconds, chopped.

We had taken the flour, some salt, the oil  in a bowl and mixed well. 

We had added water little by little and prepare a dough. It will take some 7-8 minutes.

We  had covered it with a plate for 15-20 minutes. Meanwhile, we will mash the potatoes, add the washed and chopped coriander & onions, minced green chillies, broken cashews & raisins, salt, lemon juice, chaat masala and mix very well.

We  removed the cover from the dough and knead for 2-3 minutes.

We tore off portions to get medium sized balls and smoothen between our palms.

We made a hollow in each , filled with the aloo stuffing and put a little of dough over it.

We had  pulled from all sides to cover the stuffing and make ball shapes.

I had shown Cristine and she shaped the maximum numbers.

A stove top manual roaster & tongs is necessary. Do not burn your fingers. We used our microwave griller stool!

We greased the roaster with some oil and place it on the burner; placed a dough ball at the centre of it.

We turned over with the tongs so that all sides got roasted evenly. Cristine did on my instructions!

We enjoyed it with sauces and pickles.