Siddu (Himachali Steamed Stuffed Bread)

Name: Siddu (Himachali Steamed Stuffed Bread)
Cuisine: India
Ingredients: 250 g Whole wheat flour (atta); 1 tsp (3 g) Instant yeast; ½ tsp Sugar; ½ tsp Salt (dough); 1 tsp Oil; about 150 ml, as needed Warm water; 100 g, coarsely ground Walnuts; 2 tbsp, lightly toasted Poppy seeds; 1, finely chopped Green chili; 1 tsp, grated Fresh ginger; 2 tbsp, chopped Fresh coriander; ½ tsp Salt (filling); 4 tsp (1 tsp per siddu) Ghee, to serve

A recipe from India.

🇮🇳 IndiaindiaindianhimachalivegetariansteamedtraditionalbudgethalalcontainsNutswholeGrain

Nutrition (per serving)

460Calories

12 gProtein

49 gCarbs

24 gFat

2 gSugar

450 mgSalt

Ingredients

250 g Whole wheat flour (atta)
1 tsp (3 g) Instant yeast
½ tsp Sugar
½ tsp Salt (dough)
1 tsp Oil
about 150 ml, as needed Warm water
100 g, coarsely ground Walnuts
2 tbsp, lightly toasted Poppy seeds
1, finely chopped Green chili
1 tsp, grated Fresh ginger
2 tbsp, chopped Fresh coriander
½ tsp Salt (filling)
4 tsp (1 tsp per siddu) Ghee, to serve

Method

Stir the yeast and sugar into the warm water and leave 5 minutes until foamy.
Mix flour, salt and oil, add the yeast water and knead 8–10 minutes into a soft, slightly tacky dough. Cover and rest 1½–2 hours until doubled.
Make the filling: mix walnuts, poppy seeds, chili, ginger, coriander and salt with 1 tbsp water until it holds together in a crumbly paste.
Divide the dough into 4. Flatten each piece into a 12 cm disc, put about 3 tbsp filling in the middle, bring the edges up and pinch to seal.
Flip seam-side down and gently roll or pat into a 15 cm oval. Rest 15 minutes.
Steam on a greased or cloth-lined rack over boiling water for 20–25 minutes, spacing the siddus so they do not touch.
Rest 5 minutes, then brush with ghee and serve hot with green chutney or dal.
Calories are per siddu with 1 tsp ghee (about 420 kcal without). For a savoury variation, use a filling of soaked and ground urad dal with the same spices.