Siddu

Ingredients

• 8¾ ozwhole wheat flourfor the dough
• 4¼ ozFlourmixed with the whole wheat flour for a softer dough (optional)
• 1 tspDry yeastactivate in lukewarm water with sugar
• 1 tspSugarto activate the yeast
• 1 tspSaltfor dough and filling
• ¾ cupWaterlukewarm, for the dough; plus water for the steamer
• 3 tbspghee1 tbsp in the dough, rest for greasing the steamer and brushing before serving
• 2⅛ ozwalnutsroasted and coarsely crushed, for the filling
• 4 tbsppoppy seedssoaked and drained, for the filling
• 1Onionsmall, finely chopped
• 2 clovesGarlicfinely chopped
• 2green chiliesfinely chopped; chili flakes as an alternative
• 3 tbspfresh corianderchopped, for the filling
• 1 tspCuminseeds lightly crushed or roasted and ground
• 1Gingerabout 1 inch, grated (optional)
• chutneygreen or tomato, for serving

Method

1. Wake up the yeastStir the dry yeast and sugar into a little lukewarm water and let it stand for about 10 minutes, until foamy.
2. Knead the doughMix the whole wheat flour, plus the all-purpose flour if you're using it, with the salt. Take 1 tbsp of the ghee, set a little of it aside, and rub the rest into the flour with your fingertips. Add the yeast mixture and the rest of the lukewarm water and knead for 6–8 minutes into a soft, smooth dough.
3. Let the dough riseBrush the dough all over with the ghee you set aside, cover it with a damp cloth and leave it somewhere warm for 1½–2 hours, until doubled in size.
4. Mix the fillingWhile the dough rises, make the filling: coarsely crush the roasted walnuts and mix them thoroughly with the soaked, well-drained poppy seeds, the onion, garlic, green chilies, coriander, cumin, the grated ginger if you like, and a little salt.
5. Divide and flatten the doughPunch down the risen dough, divide it into 6–8 equal pieces and press each one by hand into a thick round.
6. Fill and shape the bunsSpoon about 1½–2 tbsp of filling into the center of each round, draw the edges up and pinch them firmly together at the top so nothing leaks out during steaming. Then shape each bun into a round or an oval.
7. Steam the sidduBring the water in your steamer to a boil and grease the steamer basket with ghee. Set the siddu in with some space between them, since they'll still puff up, cover and steam for 15–25 minutes, until risen and firm to the touch.
8. Brush with ghee and serveLift the siddu out of the steamer while hot, brush them generously with the remaining ghee and serve right away with green chutney or tomato chutney.

Tips and variations

Instead of walnut and poppy seed, try a filling of coarsely ground, soaked urad dal seasoned with asafoetida, ground coriander, cumin and turmeric, and garam masala. For a smoother filling, soak poppy seeds, walnuts and some almonds, grind them to a fine paste and season with mint and a pinch of turmeric. If you like, fold the buns into half-moons like gujia instead of rounds. To make a proper meal of it, serve a bowl of Himachali dal or madra on the side, and don't be shy with the ghee.