What comes to your mind when we say Himachal Pradesh? The quickest replies will be lush green mountains, chilly weather and the breath taking views around. But what we often miss to mention is the exquisite Pahadi food the state offers. Yes, you heard it right! Himachal Pradesh is also known for its variegated cuisine, which is mostly dominated by locally produced ingredients, slow-cooking techniques and homely yet rich and intense flavours and aroma. If you explore, you will find a wide array of unique veg and non-veg dishes in this cuisine - one of them being siddu.
Most popular in the regions of Kullu, Manali, Shimla, Mandi and Rohru, Himachalisiddu is essentially a local steamed bun with different sweet and savoury filling. Traditionally, this recipe includes maida, yeast, ghee and salt for preparing the bread dough; however, you can replace the maida with atta for making it a bit healthier.
Here's a simple siddu recipe that can help you put together a delicious hot and comforting meal (along with a cup of masala tea) in this nippy monsoon weather.
How To Make Himachali Siddu | Himachali Siddu Recipe:
1.5 teaspoon yeast
1 teaspoon sugar
1 teaspoon salt
1-2 tablespoon ghee
Some lukewarm water
Half cup poppy seeds (soaked)
Half cup walnut (soaked)
Half cup almonds (soaked)
1 tablespoon chilli flakes
2 tablespoon roasted cumin-coriander powder
Salt as per taste
One pinch turmeric powder
Some freshly chopped mint and coriander leaves
Step 1. Take atta/maida, yeast, salt, sugar and ghee in a bowl and mix them together. Now add lukewarm water to it and knead soft dough with it. Do not pour all the water at one go.
Step 2. Brush some ghee on top of the dough and cover it with a wet cloth. Let it rest for 1.5 to 2 hours. You may use vegetable oil instead of ghee; however, ghee adds flavour to siddu.
Step 3. As the dough is left to rest, you can start preparing the filling for siddu. Grind poppy seeds, walnuts and almonds separately into smooth pastes.
Step 4. Pour the pastes in a mixing bowl and add rest of the ingredients to it. Mix everything together and the filling for siddu is ready.
Step 5. After 1.5 to 2 hrs (when the dough is fluffy enough), get the steamer/momo-maker ready for steaming the buns. Brush some ghee on the steamer, so that the buns don't stick to the base.
Step 6. Now make small roundels out of the dough and add filling in the centre (just like you do while making stuffed paratha). You can also give it a gujia-like shape if you want.
Step 7. Steam the buns for 15-20 minutes and your hot and yummy siddhu is ready to be served.
Serve it hot with a good amount of ghee on the top and some chutney/ketchup by the side.
Enjoy your meal!
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.