Himachali Sidhu Fermented Wheat Bread Stuffed Walnut

Method

1. 1

   Activate the yeast: Mix 1/4 tsp active dry yeast with 2 tbsp warm water (not hot — warm like comfortable bath water) and 1/2 tsp sugar. Let it sit for 10 minutes. After 10 minutes it should be frothy and bubbly — this means the yeast is active. If it does not bubble, the yeast is dead and must be replaced.

2. 2

   Make the fermented dough: In a bowl, mix 2 cups whole wheat flour and 1/4 tsp salt. Add the activated yeast mixture. Add warm water gradually (about 1/2 cup total) and knead for 8 to 10 minutes until the dough is smooth, soft and slightly elastic. Unlike chapati dough this should be soft and slightly sticky. Cover the bowl with a damp cloth and leave in a warm place for 2 to 3 hours until the dough has doubled in size.

3. 3

   Make the filling: Dry roast 3 tbsp poppy seeds in a pan for 2 minutes until slightly golden. Mix the roasted poppy seeds, coarsely ground walnuts, powdered jaggery, cardamom powder and 1 tbsp ghee together. The filling should be slightly crumbly and hold together when pressed.

4. 4

   Knock back the dough: After the dough has risen, press it down and knead briefly for 1 minute to release the gas.

5. 5

   Divide: Divide the dough into 6 equal balls.

6. 6

   Stuff: Flatten each ball into a disc about 10 cm wide. Place 1 to 2 tbsp of walnut filling in the centre. Gather the edges up and seal firmly at the top like a stuffed dumpling. Press gently to flatten into a disc again.

7. 7

   Rest: Let the stuffed balls rest covered for 15 minutes.

8. 8

   Cooking method: Sidhu is traditionally steam-baked. Set up a steamer. Line the rack with cloth. Place the stuffed dough balls on the cloth. Steam for 20 to 25 minutes.

9. 9

   Alternative: Alternatively bake in an oven at 180°C (350°F) for 20 to 25 minutes until cooked through.

10. 10

    Serve with ghee: Sidhu must be served hot with a generous amount of ghee or fresh white butter poured over and around it. The combination of the fermented bread, walnut filling and ghee is the heart of this dish.