Have You Tasted These Delicious Himachali Dishes Yet?
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Himachal Pradesh is famous for its beauty and unique culture. Travellers mainly visit this state to admire and soak in the beauty of its picturesque mountains and mesmerising landscape. But not many people know that Himachal’s cuisine is also very unique and its local dishes delicious, something that you can also easily make at home. If you are a food explorer, here are three recipes. Try something unique and treat your family to these Himachali dishes at home.



  1. Wheat flour - 2 cups
  2. Dry active yeast - 1 tsp
  3. Ghee - 3 tsp

For stuffing:

  1. Coriander powder - 1/2 tsp
  2. Turmeric powder - 1/2 tsp
  3. Red chilli powder - 1/2 tsp
  4. Green coriander - 3 tsp
  5. Asafoetida - 1/2 pinch
  6. Green chilli - 2 to 3
  7. Urad dal - 1/2 cup
  8. Salt - as per taste
  9. Ginger - 1 piece


  1. Wash the unpeeled urad dal thoroughly and leave it to soak water for two hours 
  2. To make the dough, mix two spoons of ghee in the flour, along with water
  3. After kneading for three to four minutes, prepare a soft dough; directly pour ghee on the dough and cover it for about two hours
  4. Now filter the water from the urad dal, put it in the mixer and grind it coarsely. Do not mix the water with the dal in the mixer
  5. After grinding, take out the lentils in a bowl, combine red chilli powder, coriander powder, green coriander, finely chopped green chillies, ginger paste, turmeric powder, salt as per taste and asafoetida
  6. Mix all these things well in the dal. In this way, you will prepare the dal for stuffing
  7. Make a medium-sized dough ball; roll it in the shape of puri, and stuff it with the help of a spoon. Fold it from the other side as you do for gujiyas
  8. Now, prepare all the balls in the same way
  9. Siddu must be cooked by steaming it in a cooker or any big vessel. After simmering for 20 minutes, it will be cooked and ready. Then, you can serve it with your favourite sauce.



  1. Garlic cloves - 9 to 10 (chopped)
  2. Whole cumin seeds - 1 tsp
  3. Onion - 1 (finely chopped)
  4. Whole Coriander - 1/2 tsp
  5. Coriander Powder - 1 tsp
  6. Green coriander - 1 bowl
  7. Turmeric Powder - 1 tsp
  8. Salt - as per taste
  9. Curd - 250 grams
  10. Oil - two spoons
  11. Green chilli - 2
  12. Red chilli – 3


Heat oil in a pan; add whole coriander, cumin, red chilli and fry them for 30 seconds.

After this:

  • Add garlic to it and fry for another 30 seconds.
  • Then, add onion and chopped green chillies.
  • Keep stirring it and add coriander powder and turmeric powder after a minute.
  • Fry it for two minutes.
  1. When the onion is lightly fried, add salt to it as per taste
  2. Before adding curd, mix a cup of water in it and beat it well; first, put only half the curd in the pan; after that, combine the remaining curd; mix it while stirring for a minute
  3. After cooking for a few minutes, turn off the gas
  4. Khiru is ready and can be eaten with rice or paratha.



  1. Green coriander - 1 bowl (finely chopped)
  2. Cooking oil - as required
  3. Red chilli powder - 1 tsp
  4. Rice flour - 2 bowls
  5. Ajwain - 2 tsp


  1. First, prepare the batter of rice flour. For this, mix water in a vessel, according to the rice flour.
  2. Now, prepare the solution by mixing all the ingredients in it. Keep in mind that the batter should not be too thin or thick.
  3. Place the pan on the gas and let it heat up. After heating, put two spoons of oil in the pan and spread it well. 
  4. Then, using a spoon, put the babru mix in the pan and spread it
  5. After both the sides are cooked, take them out on a plate and serve with green chutney or tomato chutney