Скачать или смотреть Himachali Siddu – traditional, nutty, and unbelievably soft!

Inspired from Sethan’s famous Kalganj Dhaba,
and now made with love in my kitchen.
Try this comforting pahadi dish at home

📝 Ingredients:

For Dough:
• 1 cup wheat flour (gehun ka aata)
• 2 tsp dry active yeast
• 1 tsp sugar
• Salt to taste
• Warm water (as needed)
• 1 tsp red chilli flakes (optional twist)
• Chopped fresh coriander

For Stuffing:
• 1 cup overnight soaked walnuts
• 4 tsp soaked urad dal
• 1 onion
• 6–7 garlic cloves
• 4 green chillies
• 1 small piece ginger
• 1/2 tsp whole black pepper
• 1/2 tsp cumin seeds
• Salt to taste
• Fresh coriander

For Chutney:
• 20% leftover walnut stuffing
• 2 tsp curd
• 2 soaked Kashmiri red chillies
• Salt to taste

⸻

🍴 Recipe Steps:
1. Activate Yeast:
In a bowl, mix 2 tsp dry yeast + 1 tsp sugar + warm water. Rest for 10 minutes to ferment.
2. Make Dough:
Add 1 cup wheat flour, salt, chilli flakes, coriander, and the activated yeast. Add warm water gradually and knead a soft dough. Cover and let it rest for 2 hours.
3. Prepare Stuffing:
Blend soaked walnuts, soaked urad dal, onion, garlic, green chillies, ginger, whole black pepper, cumin, coriander, and salt into a coarse paste.
4. Make Chutney:
Take out 80% of the walnut stuffing. In the blender, add 2 tsp curd, 2 soaked Kashmiri red chillies, and salt to the remaining paste. Blend into a smooth chutney.
5. Shape the Siddu:
Dough will have doubled. Knead it again, then take a ball, flatten it by hand, spread 2 tbsp walnut stuffing, fold and seal like a semi-circle.
6. Steam It:
Place in a greased tray and steam for 20–25 minutes. Check with a toothpick — if it comes out clean, it’s done!
7. Serve:
Slice the Siddu, spread desi ghee on top, and enjoy with walnut chutney!

Full recipe now live on my YouTube channel

Like and Follow for more ‪@wifeofpotato‬