Chefs Share Traditional North Indian Recipes You Cannot Miss

Whether it’s Kashmiri Rogan Josh or Punjabi Sarson ka Saag, each dish from the Northern parts of India reflects the rich history and diverse cultures of the region. While the popular dishes like dal makhani, butter chicken, chole bhature, and even different types of pakoras, there are still time-honoured recipes that you simply cannot miss.

To get you step-by-step recipes, Slurrp interviewed chefs from Manali and Shimla to know the process of making famous North Indian dishes. So, this weekend, why don’t you gather the below-listed ingredients, follow these easy steps, and get the taste of classic dishes and desserts from the hills?

Siddhu By Chef Santosh Kumar Goyal, The Orchid Hotel, Manali

“Siddhu (Siddu) is a traditional steamed bread from Himachal Pradesh, India. Made with wheat flour and often stuffed with sweet or savoury fillings, you must try this recipe to get a taste of Northern India,” the chef says while introducing the dish.

Ingredients:

For Dough:

  • 2 cups wheat flour
  • 1/2 cup maida
  • 1 tsp yeast (or baking powder as a substitute)
  • 1 tsp sugar
  • Salt to taste
  • Water (as needed)

For Sweet Filling (Optional)

  • 1/2 cup grated jaggery or sugar
  • 2 tbsp roasted poppy seeds (khus khus)
  • 1 tsp cardamom powder

For Savoury Filling (Optional):

  • 1/2 cup mashed potatoes or paneer
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • Salt to taste

Instructions:

  1. Dissolve yeast and sugar in warm water, and let it foam. Mix the flours, salt, and yeast mixture to form a soft dough. Rest for 2 hours.
  2. For a sweet filling, mix jaggery, poppy seeds, and cardamom. If you want a savoury filling, mix mashed potatoes with spices.
  3. Divide the dough into small balls, flatten, and stuff with filling. 
  4. Seal and shape into round buns. Steam in a steamer for 15-20 minutes.
  5. Best enjoyed hot with ghee or chutney.

Mandua Ka Halwa By Chef Upender Gupta, The Orchid Hotel, Shimla

North Indian households are particularly fond of the rich dessert, halwa. Making it gluten-free, you can try the recipe for Mandua ka halwa, which is made with ragi flour.

Ingredients:

  • 100 grams of ragi flour
  • 50 grams of ghee
  • 20 grams of dry fruits
  • 100 grams of jaggery
  • 300 ml of water

Instructions:

  1. In a pan, boil water and add jaggery. Stir until the jaggery is completely dissolved.
  2. In a wok, heat ghee and add ragi flour. Roast gently on a slow flame until a pleasant aroma arises.
  3. Add chopped dry fruits to the roasted flour and sauté for a few minutes.
  4. Pour the jaggery water into the mixture and stir continuously.
  5. Cook the mixture on a slow flame for 8 to 10 minutes, stirring regularly.
  6. Add one spoonful of ghee and mix well. Serve hot.