Lingkan Reang
Mix wheat flour, salt, and water to form a soft dough. Let it rest for 2 hours.
Sauté ground poppy seeds, walnuts, and spices like cumin and coriander in oil. Set aside.
Roll out small dough portions into discs, place the filling in the center, and fold the dough over to seal.
Place the filled buns in a steamer for about 15-20 minutes until cooked through.
Let them cool slightly before serving.
Serve with chutney or ghee.