Himachali Siddu

Ingredients

For the Dough

• 2 cups Whole-wheat flour
• 1 tsp Sugar
• 1 tsp Instant yeast
• ½ tsp Salt
• 1 tbsp Oil or ghee
• Warm water – approx. ½ cup

For the Stuffing

• ¼ cup Walnuts
• 2–4 Green chillies
• 1-inch piece Garlic
• 1 tsp Cumin seeds (jeera)
• ½ tsp Black pepper, coarsely ground
• ½ tsp Mint powder
• 1 Small onion
• ½ tsp Red chilli powder
• ½ tsp Coriander powder
• ¼ tsp Garam masala
• to taste Salt
• a pinch MSG
• as required for grinding Water

Method of Preparation

Chef Ajay Chopra

1. Prepare the Dough

   In a bowl, combine whole-wheat flour, sugar, yeast, salt and oil or ghee. Gradually add warm water and knead into a soft dough. Cover and rest in a warm place for 1–2 hours, until doubled in size.

2. Prepare the Stuffing

   Grind walnuts, green chillies, garlic, cumin seeds, black pepper, mint powder and onion with a little water to make a coarse paste. Transfer to a bowl and mix in red chilli powder, coriander powder, garam masala, salt and a pinch of MSG.

3. Shape the Siddu

   Divide the risen dough into portions. Flatten each portion, place the prepared stuffing inside and seal securely to form stuffed dumplings.

4. Steam the Siddu

   Arrange the Siddu in a greased steamer and steam for 12–15 minutes, until soft and fluffy.

5. Finish and Serve

   Cut the steamed Siddu into halves, drizzle with ghee and serve hot with green chutney or Himachali Madra.