Entree: India – Himachal & Uttarakhand Hills – सिद्दू ➤ Siddu (Steamed fermented wheat bread often filled with a spiced vegetable or meat filling)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 25 min

Additional 1 hr 25 min

Total 1 hr 50 min

Ingredients

- 3 cups (360 g) whole wheat flour
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) warm water (105–115°F / 40–46°C) plus more as needed
- 2 tsp (7 g) active dry yeast
- 1 tbsp (12 g) sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) ghee or neutral oil for the dough, plus extra for brushing
- For the potato-pea filling:
  - 2 medium potatoes, boiled and mashed, approx. 12 oz (340 g) total
  - 1/2 cup (75 g) frozen or fresh green peas
  - 1 small onion, finely chopped, approx. 3 oz (85 g)
  - 2 tbsp (30 ml) oil or ghee for sautéing
  - 1 tsp (2 g) cumin seeds
  - 1 tsp (2 g) coriander powder
  - 1/2 tsp (1 g) garam masala
  - 1/2 tsp (1 g) red chili powder (adjust to taste)
  - 1/2 tsp (3 g) salt, or to taste
  - 2 tbsp (8 g) chopped fresh cilantro
  - 1 green chili, finely chopped (optional)

Instructions

1. Activate the yeast: in a small bowl combine the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl mix whole wheat flour, all-purpose flour and salt. Make a well, add the yeast mixture and 2 tbsp ghee or oil. Mix and knead to form a soft, pliable dough, adding a little more warm water if necessary. Knead 6–8 minutes until smooth. Cover and let rise in a warm place 60–90 minutes until slightly puffy.
3. Prepare the filling: heat 2 tbsp oil or ghee in a skillet over medium heat. Add cumin seeds and let sizzle, then add chopped onion and sauté until translucent. Add peas, mashed potatoes, coriander powder, garam masala, red chili powder, salt, green chili and cilantro. Cook 3–4 minutes to combine flavors, adjust seasoning, then cool.
4. Divide the dough into 6 equal balls. On a lightly oiled surface flatten each ball into a round about 1/4 in (6 mm) thick. Place 2–3 tbsp (30–45 g) filling in the center, gather edges to seal and reshape into a smooth ball. Lightly flatten to form a round patty.
5. Prepare a steamer or a large pot with a steamer basket and bring water to a gentle boil. Line steamer trays with parchment or a lightly oiled cloth to prevent sticking. Place siddu rounds in the steamer, leaving space between them.
6. Steam the siddu over medium heat for 20–25 minutes until firm and cooked through. Remove and brush lightly with ghee. Let rest 5 minutes before serving. Serve warm with ghee, curd, or chutney.