Authentic Himachali Siddu

1.In a large mixing bowl, combine the whole wheat flour and salt.

2.In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.

3.Add the yeast mixture and lukewarm milk to the flour mixture. Knead the dough until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 1-2 hours until it doubles in size.

4.While the dough is resting, prepare the filling. In a pan, heat the ghee over medium heat.

5.Add the cumin seeds and let them splutter. Then add the finely chopped onions and green chilies. Sauté until the onions are translucent.

6.Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

7.Add the finely chopped spinach, fenugreek leaves, grated paneer, coriander powder, turmeric powder, garam masala, and salt to taste. Cook for 5-7 minutes until the greens are wilted and the mixture is well combined. Remove from heat and let it cool.

8.Once the dough has risen, punch it down to release the air. Divide the dough into equal-sized balls.

9.Take one ball of dough and flatten it into a small disc. Place a spoonful of the filling in the center of the disc.

10.Bring the edges of the dough together to seal the filling inside and shape it into a ball again. Repeat with the remaining dough and filling.

11.Grease a steamer plate with oil and place the filled dough balls on it. Make sure to leave some space between each ball to allow them to expand.

12.Steam the siddu for 15-20 minutes until they are cooked through and have a soft, fluffy texture.

13.Serve the authentic Himachali siddu hot with ghee or your favorite chutney.