A traditional Himachali dish, preparing authentic Sidu bread is short and easy. Stuffed fermented bread – the dish is a winter favourite in every household in the hills.
Himachal Pradesh (north India) offers a distinct pahari cuisine developed by upper class Brahmins. One of their winter culinary delights is the sidu bread loaded with spices and ghee (clarified butter).
A fermented steamed bread generally consumed during winters, sidu is prepared with wheat flour, onions, poppy seeds and spices like cumin and coriander powder.
Though the dish can be consumed throughout the year, in the hilly regions, it is especially savoured during festivals and in winters to keep the body warm.
Heavy yet easy to digest, the bread is accompanied with ghee – an integral part of Indian cuisine.
Wheat flour – 2 kg
Dried yeast – 2 tsp
Ghee (clarified butter) – 4 tbsp
Onion – 50 grams
Potatoes – 1 small bowl
Poppy seeds (or opium seeds) – 1 small bowl
Freshly chopped coriander – a handful
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Salt – according to taste
Add 2 teaspoons of dried yeast in 2 kg of plain flour and warm water to make soft dough. Knead well, adding a little sugar and salt. Leave, covered, in a warm place.
(Sugar is a food for the yeast to ferment the bread, and salt controls it from getting over fermented).
To prepare the filling, add 4 spoons of ghee in a pan.
Add onion, and toss till it turns golden brown in colour.
Add poppy seeds, red chilli powder, cumin powder, coriander powder, and salt. Mix well.
Add potato and toss for around 1-2 minutes.
Add fresh coriander leaves for flavor.
Keep aside to cool.
After the mixture is mild in temperature, portion out the dough into small balls.
Flatten the dough and stuff it with the mixture.
Steam for 20-25 minutes.
Cut into pieces.
Enjoy with ghee.