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  3. Traditional Himachali Siddu recipe (kashmiri walnut)

Traditional Himachali Siddu recipe (kashmiri walnut)

Traditional Himachali Siddu recipe (kashmiri walnut)

Ingredients  Ingredients

For Dough:


  • 2 cups wheat flour
  • 1 tsp dry yeast
  • 1 tsp sugar
  • ½ tsp salt
  • Warm water (as needed)

For Walnut Filling (Akhrot Paste):


  • 1 cup walnuts (akhrot), coarsely ground
  • 4–5 garlic cloves
  • 1 onion
  • 1–2 green chilies
  • Cumin seeds (jeera)
  • 1 tbsp coriander leaves (optional)
  • Salt to taste
  • Little water (to make a thick paste) 

Method  Method

1. Prepare the Dough

  • In a bowl, mix yeast, sugar, and warm water. Let it sit for 10 minutes until frothy.
  • Add flour and salt, mix into a soft dough.
  • Cover and let it ferment for 2–3 hours until it rises well.

 

2. Make Walnut Filling

  • Grind walnuts with garlic, green chilies, cumin, onion, coriander leaves, salt, and a little water.
  • Grind it into a thick, slightly coarse paste.
    The texture should not be too smooth slight graininess gives authentic taste.

 

3. Shape the Siddu (Traditional Style)

  • Take a portion of dough and roll into an oval/elongated shape.
  • Stuff generously with walnut paste.
  • Seal gently and shape into a long dumpling.

 

4. Steam the Siddu

  • Place siddu in a greased steamer.
  • Steam for 15–20 minutes on medium heat.
  • Check by inserting a toothpick if clean, it’s done.

 

Serving (Very Important for Authentic Taste)

  • Drizzle generously with desi ghee
  • Serve with: Ghee & green chutney

Buy Primary Ingredients

Ingredients  Chef Tips

  1. Fermented dough = softer siddu (don’t skip rising time)
  2. Steam not boil or fry
  3. Always serve hot, or it becomes dense.

Ingredients  Nutrition Notes

  1. Walnuts provide healthy fats & omega-3
  2. Whole wheat adds fiber
  3. Steamed cooking makes it light compared to fried snacks


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