Thick, soft steamed bread rolls made from yeast-leavened wheat dough stuffed with a filling of poppy seeds, walnuts and ghee — the most well-known traditional bread of Himachal Pradesh, eaten with ghee and a dal or any side dish.
Ingredients
For the dough:
2 cups wheat flour
1 tsp dry yeast dissolved in 2 tbsp warm water with a pinch of sugar
a pinch of salt
warm water — about 1/2 cup
For the filling:
4 tbsp white poppy seeds (posto) — lightly dry roasted and coarsely ground
2 tbsp walnuts — finely chopped
1 tbsp sesame seeds — dry roasted
1 tbsp ghee
a pinch of sugar
a pinch of salt
Ghee and dal for serving
Method
Activate the yeast: Dissolve dry yeast in 2 tbsp warm water with a pinch of sugar. Rest 10 minutes until foamy and active. If no foam forms after 10 minutes, the yeast is dead — start again with fresh yeast.
Make the dough: In a wide bowl combine wheat flour and salt. Add the activated yeast mixture and warm water gradually — about 1/2 cup total. Mix and knead for 8 minutes until a smooth, elastic dough forms. It should be slightly tacky but not sticky.
First rise: Place the dough in an oiled bowl. Cover with a damp cloth. Leave in a warm place for 1 hour until the dough has doubled in size.
Make the filling: Mix ground poppy seeds, chopped walnuts, roasted sesame seeds, ghee, sugar and salt together. The filling should be moist enough to hold together when pressed. Divide into 8 portions.
Divide the risen dough: Punch down the risen dough. Divide into 8 equal balls.
Stuff each ball: Flatten one dough ball in your palm into a disc about 8 cm wide. Place one filling portion in the centre. Bring the edges up around the filling and seal firmly at the top, pinching and twisting closed. Smooth into a round bun shape sealed side down.
Second rise: Place the stuffed buns on a greased plate. Cover and leave for 20 minutes until visibly puffed.
Prepare the steamer: Fill a steamer with water. Bring to a full boil. Grease the steamer tray or line with a damp cloth.
Steam for 20 minutes: Place the stuffed buns in the steamer in a single layer with gaps between them — they expand during steaming. Cover tightly. Steam on medium-high for 20 minutes until the dough is cooked through and springy when pressed.
Serve with ghee: Remove from steamer. Brush the top of each siddu with melted ghee immediately while hot. Serve alongside a bowl of dal or any vegetable preparation. The siddu is split open at the table and eaten with the filling exposed.
Note: Siddu is the most well-known traditional bread of Himachal Pradesh and is found across the Kullu, Mandi and Shimla valleys. Unlike most Indian breads which are cooked on a griddle or in a tandoor, siddu is steamed — a technique adapted to the high-altitude mountain conditions where fuel was limited and a single pot of water could cook many buns simultaneously. The poppy seed and walnut filling varies by valley and by family tradition.