Indian Cooking Tips: How To Make Siddu – Classic Himachali Steamed Bun (Recipe Inside)

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Siddu may also help you place collectively a scrumptious comforting meal on this nippy climate

Highlights

  • Himachal Pradesh has a variety of beautiful Pahadi meals to supply
  • Certainly one of them being siddu – Himachali steamed bun
  • Himachali siddu is actually a steamed bun with totally different fillings

What involves your thoughts once we say Himachal Pradesh? The quickest replies shall be lush inexperienced mountains, chilly climate and the breath taking views round. However what we regularly miss to say is the beautiful Pahadi meals the state gives. Sure, you heard it proper! Himachal Pradesh can also be recognized for its variegated delicacies, which is usually dominated by domestically produced elements, slow-cooking methods and homely but wealthy and intense flavours and aroma. In the event you discover, you’ll discover a wide selection of distinctive veg and non-veg dishes on this delicacies – one among them being siddu.

Hottest within the areas of Kullu, Manali, Shimla, Mandi and Rohru, Himachalisiddu is actually an area steamed bun with totally different candy and savoury filling. Historically, this recipe consists of maida, yeast, ghee and salt for making ready the bread dough; nevertheless, you may change the maida with atta for making it a bit more healthy.

This is a easy siddu recipe that may provide help to put collectively a scrumptious scorching and comforting meal (together with a cup of masala tea) on this nippy monsoon climate.

Additionally Learn: How To Make Himachali Hen Masala A Protein-Wealthy Appetiser (Watch Recipe Video)

How To Make Himachali Siddu | Himachali Siddu Recipe:

Substances:

For dough-

500-gram atta/maida

1.5 teaspoon yeast

1 teaspoon sugar

1 teaspoon salt

1-2 tablespoon ghee

Some lukewarm water

For filling-

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 style

One pinch turmeric powder

Some freshly chopped mint and coriander leaves

Methodology:

Step 1. Take atta/maida, yeast, salt, sugar and ghee in a bowl and blend them collectively. Now add lukewarm water to it and knead mushy dough with it. Don’t pour all of the water at one go.

Step 2. Brush some ghee on prime of the dough and canopy it with a moist material. Let it relaxation for 1.5 to 2 hours. Chances are you’ll use vegetable oil as a substitute of ghee; nevertheless, ghee provides flavour to siddu.

Step 3. Because the dough is left to relaxation, you can begin making ready the filling for siddu. Grind poppy seeds, walnuts and almonds individually into easy pastes.

Step 4. Pour the pastes in a mixing bowl and add remainder of the elements to it. Combine every part collectively and the filling for siddu is prepared.

Step 5. After 1.5 to 2 hrs (when the dough is fluffy sufficient), get the steamer/momo-maker prepared for steaming the buns. Brush some ghee on the steamer, in order that the buns do not persist with the bottom.

Step 6. Now make small roundels out of the dough and add filling within the centre (similar to you do whereas making stuffed paratha). You can even give it a gujia-like form in order for you.

Step 7. Steam the buns for 15-20 minutes and your scorching and yummy siddhu is able to be served.

Serve it scorching with an excellent quantity of ghee on the highest and a few chutney/ketchup by the facet.

Get pleasure from your meal!

About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it when it comes to meals, folks or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and an excellent film could make her day.

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