The Himachali cuisine has an array of native bread which are pretty different from the rest of the Indian bread variants (rotis). A few of them share similar names with other famous bread from the rest of the country, but they are distinct in their taste, texture and flavour. The climatic condition and the hilly terrain have been the influencing factor behind the recipes of these bread varieties. The most common element among them is the use of sourdough and the fermentation process. Even the practice of stuffing the bread is done for almost all of them.
Kachouri
If you visit Mandi in Himachal Pradesh, you must try Kachouri, a native fried bread. It is prepared with fermented dough and savoury stuffing made with black gram (black lentils). After soaking the lentils in water overnight, the skins are removed the following day. Then it is coarsely mashed to a textured paste. The grounded lentil is seasoned with garlic, ginger, coriander, salt, chiles, cumin, and coriander powder. And this filling is then put into the dough and formed into a flatbread. The stuffed and rolled-out flatbread is let to rise overnight and draped in a thick cloth to keep the temperature stable. This bread is fried the following day and served hot with butter and some delectable galgal ka achaar.
Pakain
If you have visited Shimla during Navratri, you might have spotted this Indian bread. Pakain hails from the Mahasu-Shimla belt. It is often reserved for special occasions. During one of the days of Navratri, it is a must. This festive deep-fried flat bread has a stuffing usually made using pulverised bhangjeera, poppy seeds, garlic, and salt. However, potato mash is utilised as an alternative filler in some households. Pakain is created using a fermented dough made with traditional sourdough culture and is served with butter, pickle, or tea.
Chilra
Chilra crepe of Himachal, Image Source: poore_bhukkad@Instagram
Chilru or Chilra is a kind of Himachali festive bread. A crepe is the closest comparison to it. Depending on the availability of grains, it is made with rice flour, wheat flour, or buckwheat flour. Although it can be a fermented batter, the typical and quick recipe needs combining flour, water, and a little salt. The batter is then fried on a greased pan like a crepe. Chilru is commonly served with ghee and pairs well with a sweet gruel consisting of flour, water, and jaggery. Evaporating water frequently causes holes to grow inside the Chilru.
Bhaturu
Bhaturu is another popular flatbread cooked in Himachal's several regions. This bread is made using the traditional sourdough culture Malera. This dense and spongy bread can be soaked in ghee or any other form of Tari. It comes in baked and deep-fried varieties. The latter is mainly made during special social and cultural celebrations.
Siddu
Siddu represents the real essence of Upper Shimla. It is an art to prepare this Himachali bread. The trick is controlled wrist rotation and being gentle yet precise with the dough. Otherwise, siddu can be flawed. The filling varies by region but is generally made of walnuts, hemp seeds, and apricot. All these are roasted and ground before being blended with onions, ginger, garlic, coriander stems, and spice powders. The sweet version contains jaggery and crushed poppy seeds. In the Kullu region, potatoes are used as stuffing. Siddu is typically served with ghee and rajma. Hemp chutney is also a traditional side dish. You can relish the sweet siddu after dipping it in ghee.