I’ll be honest with you, I am not a cook who owns a machine that mixes things or spends a lot of time getting everything ready. I do love to eat food on days when I am feeling down.
One winter day, I was standing in my kitchen looking at the cupboard. I had no idea what to make for dinner. Nothing seemed right. Then I remembered how my mom used to make siddu on evenings. Soft steamed bread-like things, served with ghee and dal.
Just thinking about Siddu makes me feel better. So, I called my mom. Then I made siddu at home for a time. It was not perfect. It was warm and fulfilling. It really foxed my mood.
If you have never had siddu before or if you are trying to make it yourself for the time, here is the recipe I follow to make himachali siddu at home.
What is Siddu?
Siddi is a thing from Himachal. It is like a bread thing made from wheat flour or all-purpose flour. Siddu is filled with a mixture of walnuts, poppy seeds, fennel, and sometimes paneer or herbs.
People usually make siddu during the winter or on family days. I make siddu whenever I am craving something nutty. The best part is that you do not need an oven. Just a large pot with a lid.
Ingredients Needed to Make Siddu at Home
Here are the things you will need:
For the dough:
- 2 Cups wheat flour
- 1 tablespoon oil or ghee
- 1 teaspoon salt
- Water
For the Filling:
- 3 tablespoons crushed walnuts
- 2 tablespoons poppy seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ajwain
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 2 tablespoons grated paneer
- 1 tablespoon melted ghee
You will also need:
- A streamer or a big pot with a lid
- Parchment paper or greased plates
Step-by-Step Process to Make Himchali Siddu at Home
Here is the simple process you need to follow to make Siddu at home.
Make the Filling
Take a pan. Fry roast poppy. Fennel seeds on low heat for about a minute. You will smell them. That is when you stop.
Crush them lightly in a bowl. Add walnuts, ajwain, chilli powder, salt, and grated paneer. Mix in melted ghee. Your filling is ready. Keep it aside.
Knead the Dough
In a bowl, take the flour and salt, and add oil or ghee ( according to your preferences). Rub it in with your fingers until it looks like crumbs.
Now add water little by little. Knead into a dough. Not too hard. Not sticky. Like roti dough but slightly softer.
Cover it with a cloth and let it rest for 15 minutes. I usually use this time to clean up the counter or make tea.
Shape the Siddu
Divide the dough into lemon balls. Flatten each ball into a circle using your fingers or a rolling pin.
Place about one tablespoon of the filling in the center. Bring the edges together. Seal tightly. Gently flatten it again with your palm. Do not press hard, and the filling will leak.
Steam Them
Grease a steamer plate. Place a piece of parchment paper on it. Arrange the stuffed siddu with some space between them.
If you do not have a steamer, take a pot and add 2 cups of water to the bottom. Place a steel stand or an inverted small bowl inside. Keep a plate on top. Cover with a lid.
Steam the siddu for 12-15 minutes on the flame. You will know the siddy is done when the surface looks smooth, and a toothpick comes out clean.
Serve them Hot
Siddu is meant to be eaten warm. Right after steaming. Srizzle some melted ghee on top. Serve the siddu with:
- Dal
- Coiander Chutney
- Cup of chai on the side
A Few Things I Have Learned from Making Mistakes:
- Do not skip resting the ough. I tried rushing. The siddu turned out hard and rubbery. Resting makes the siddu soft.
- If you do not have seeds, just use walnuts and fennel. The siddu still tastes good.
- You can make a version without filling. Just shape dough balls and steam. Eat the siddu with ghee and salt. It is not traditional. It is fast and comforting.
- Leftover siddu? Pan-fry the siddu with butter in the morning. Trust me on this one.
Final Words
Look, I am not someone who makes meals every day. Siddu is different; it feels more like a hug from the inside.
The process is slow while the kitchen smells warm. When you open that steamer lid. See soft puffed siddu sitting? It is genuinely satisfying.
You do not need technique. You do not need equipment. Just flour, seeds, some patience, and a pot with a lid.
So if you are having an evening or a rainy afternoon, give this a try. Make a siddu. Eat the siddu with ghee dripping down your fingers. Do not worry if you do not look perfect. My siddu never does!
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