Kullu Siddu

Name: Kullu Siddu
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Himachali
Ingredients: 400 g Whole wheat flour; 5 g Active dry yeast; 200 ml lukewarm water; 80 g Walnuts; 30 g poppy seeds; 1 tsp Cumin seeds; 1 tsp Salt; 40 g Ghee

Fermented wheat dough buns stuffed with a nutty poppy seed and walnut filling, steamed and served drizzled with ghee or dal, a Kullu-Manali winter staple.

🇮🇳India· Himachal Pradesh

Prep: 180 min
Cook: 30 min
Total: 210 min
Servings: 4
Difficulty: Medium
Calories: 320 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Steamer
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 14 g
carbs: 42 g
fibre: 6 g
protein: 9 g
calories: 320 kcal

Instructions

1
Mix the flour, yeast, salt and lukewarm water together to form a soft dough.
2
Cover the bowl. Leave it in a warm place for 2-3 hours until the dough doubles in size.
3
Mix the crushed walnuts, poppy seeds and cumin seeds together in a bowl for the filling.
4
Divide the dough into balls. Flatten each ball into a small, flat circle.
5
Put a spoonful of filling in the centre. Pinch the edges together to seal it into a ball.
6
Flatten the ball slightly with your hands. Place it onto a greased steamer tray.
7
Steam for 20-25 minutes until the siddu (steamed bread) is cooked through and springs back when touched.
8
Cut the hot siddu open. Drizzle generously with melted ghee (clarified butter) and serve hot.

Chef's tips

Letting the dough rise fully gives siddu its soft, airy texture, so do not rush the resting time. It is also delicious served with warm dal (lentil curry) or mint chutney.