Siddu is a traditional Himachali steamed bread, typically enjoyed during winter. It is made from wheat flour, stuffed with savory fillings like walnuts, green peas, or poppy seeds. Siddu is steamed to keep it soft and is typically served hot with ghee or chutney.
Sections and Recipe Details
- Preparing the Dough and Filling
Ingredients for Dough:
- 2 cups wheat flour
- 1 teaspoon yeast
- Warm water for kneading
- Salt, to taste
Ingredients for Filling:
- 1/2 cup walnuts, crushed
- 2 tablespoons poppy seeds (khus khus)
- 2 green chilies, finely chopped
- 1 teaspoon roasted cumin seeds
- Salt to taste
Instructions:
- Dissolve yeast in warm water and mix into flour to knead a soft dough. Cover and rest for 2-3 hours until doubled.
- Mix all filling ingredients in a bowl.
- Shaping and Steaming the Siddu
- Divide dough into equal balls, flatten, and place filling in the center.
- Seal and shape into smooth balls.
- Steam in a steamer for 15-20 minutes or until cooked through.
- Pro Tips for Perfect Siddu
- Always proof the dough until it’s airy for soft texture.
- Steaming retains the nutrition and gives Siddu its unique softness.
- Serving Suggestions
- Serve hot with melted ghee, green chutney, or a dal accompaniment.
- Fun Fact
Siddu is a winter specialty because yeast ferments better in cold climates, and the dish provides warmth and nutrition to endure the Himalayan winters.