If there’s one dish that captures the heart of Himachali home cooking, it’s the humble Siddu — a soft, steamed bun stuffed with spiced lentils, greens, or paneer, and generously served with melted ghee. Siddu is more than just a snack, it is comfort food shaped by altitude, tradition, and the region’s love for slow and soulful cooking.
Typically enjoyed during the colder months, these pillowy buns provide both warmth and nourishment, often paired with dal, madra, or a tangy yogurt-based curry.
Unlike fried or baked breads, Siddu is steamed, giving it a light, slightly chewy texture that pairs beautifully with rich, aromatic fillings. The dough is made with whole wheat flour and yeast, allowing it to rise and develop a delicate softness before being filled with your choice of stuffing — earthy urad dal, fresh spinach or methi, or creamy paneer. Each version is spiced with the familiar flavours of cumin, ginger, hing, and chili, creating a balance of heat and fragrance that lingers pleasantly with every bite.
Once steamed to perfection, Siddus are best served piping hot with a drizzle of ghee that seeps into the layers, enhancing their flavour and aroma. Paired with green chutney or aloo palda, they make for a wholesome, hearty meal that feels like a warm embrace from the hills.
