Himachal Siddu Steamed Stuffed Wheat Bun Poppy Walnut Pahadi

Method

1. 1

   Make dough: combine atta, yeast, sugar and salt.

2. 2

   Add warm water and knead 8 to 10 minutes into a smooth soft dough.

3. 3

   Cover. Rest in a warm place for 60 to 90 minutes until doubled.

4. 4

   Make filling: dry-roast poppy seeds 3 minutes until fragrant.

5. 5

   Grind with walnuts to a coarse paste. Heat 2 tbsp ghee.

6. 6

   Add paste and fry 2 minutes. Add sugar, black pepper and salt. Cool.

7. 7

   Punch down the dough. Divide into 6 balls.

8. 8

   Flatten each into a round 10 cm wide. Place 1 heaped tbsp filling in centre.

9. 9

   Bring edges up and seal completely.

10. 10

    Shape into smooth buns. Rest 15 minutes.

11. 11

    Steam on medium for 15 to 18 minutes until completely cooked through — tap the top, it should sound hollow.

12. 12

    Brush immediately with ghee. Serve hot with thin pahadi dal.