Himachali Siddu With Spring Onion And Ga Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine wheat flour, yeast, sugar, and salt. Add warm water and knead into a soft dough. Cover and let it rest for 2 hours.
• STEP 2.Meanwhile, heat oil in a pan and add cumin seeds. Once they splutter, add chopped garlic and sauté until golden brown.
• STEP 3.Add chopped spring onion, green chilies, and salt. Cook until the spring onion is soft and wilted. Remove from heat and let it cool.
• STEP 4.Divide the dough into small portions and roll each portion into a small circle. Place a spoonful of the spring onion mixture in the center and seal the edges to form a ball.
• STEP 5.Steam the stuffed balls in a steamer for about 15-20 minutes, or until cooked through.
• STEP 6.Serve the Himachali Siddu hot with ghee or butter. It can be enjoyed on its own or with dal or curries.

Cooking Tips

• Make sure the dough is well-rested to allow the yeast to ferment and give the bread a soft texture.
• You can adjust the spiciness of the filling by adding more or fewer green chilies.
• Serve the Siddu immediately after steaming for the best taste and texture.

Storage and Serving

• Himachali Siddu is best served fresh and hot.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the Siddu again for a few minutes until heated through.