Bread

Siddu

Himachali steamed bread stuffed with a sweet walnut and poppy seed filling - a mountain delicacy.

Prep Time

30 mins + rising

Cook Time

25 mins

Servings

8 pieces

Difficulty

Medium

Ingredients

For Dough

For Filling

Instructions

Activate Yeast

10 mins

Dissolve yeast and sugar in warm water. Let it sit for 10 minutes until frothy.

Make Dough

2 hrs

Mix flour and salt. Add yeast mixture and knead into a soft dough. Cover and let rise for 1-2 hours.

Prepare Filling

10 mins

Mix ground walnuts, poppy seeds, ghee, sugar, and cardamom. The mixture should hold together.

Shape Siddus

20 mins

Divide dough into balls. Flatten each, place filling in center, seal, and shape into round buns.

Steam Cook

25 mins

Place siddus in a steamer lined with cloth. Steam for 20-25 minutes until cooked through.

Serve

5 mins

Serve hot with ghee and Madra. The bread should be soft and the filling aromatic.

Chef's Tips

Let the dough rise well for fluffy siddus
Don't overfill or they might burst
Steam on medium heat for even cooking
Serve immediately while hot

The Story Behind Siddu

Siddu is a traditional steamed bread from the mountainous regions of Himachal Pradesh, particularly popular in Kullu and Shimla districts. It's a staple during winters when families gather around the fire.

The bread is traditionally stuffed with a mixture of walnuts and poppy seeds, ingredients that are abundant in the Himalayan region. Siddu is typically served with ghee and paired with Madra or a simple dal.