Chicken Keema Siddu

Method

1. Wake the yeast

   Stir the yeast and sugar into ¼ cup of the lukewarm water and leave for 8–10 minutes until frothy. (Instant yeast can go straight into the flour.)

2. Knead a soft dough

   Mix the flour and salt, add the yeast mixture and the ghee, then add the rest of the water little by little. Knead for 8–10 minutes into a soft, slightly sticky dough — softer than roti dough.

3. Let it rise

   Cover and keep in a warm spot for 1–1½ hours, until the dough has roughly doubled. In Himachali winters, keep it near the chulha or wrapped in a shawl.

4. Cook the keema

   Heat the mustard oil, brown the onion, then add ginger-garlic and green chilli. Add the keema and cook on high heat, breaking it up, for 5 minutes. Add the tomato and spices and cook covered for 10 minutes, then uncover and cook until completely dry. Stir in the coriander and cool.

5. Shape the Siddu

   Punch the dough down and divide into 6–8 balls. Flatten each into a thick 5-inch oval, place 2 tbsp of filling in the centre, fold over into a half-moon and pinch the edges shut. Rest the shaped Siddus for 15 minutes so they puff a little.

6. Steam

   Bring water to a rolling boil in a steamer (or a large pot with a greased plate on a stand). Steam the Siddus covered on medium-high heat for 20–25 minutes, until they look glossy and spring back when pressed.

7. Serve hot

   Make a few cuts on top, pour over plenty of melted desi ghee and serve with green chutney or dal.