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In India, carbs are an essential part of most of our meals. Either it is rice or roti for lunch and dinner. These are staples of our diet and we cannot do without them. We also have the English bread, also called double-roti (since it is two times thicker than regular roti). In fact, when you enter a bakery, there is a whole range of breads that are offer. From the Italian parmesan to focaccia, there is no end to it.
Given the Indian diversity in terms of culture and cuisine, we have a host of regional dishes that are specific to certain parts of the country. Breads are not far behind. A certain type of poori or bread which is popular in Uttar Pradesh may not be known in say, Chennai. One such regional variety is Siddu. Pretty common in the areas of Himachal Pradesh, Siddu is a type of bread that is prepared and consumed locally.
What is Siddu?
Source: One Himachal/Instagram
It is made from wheat flour, like our regular chapatti. However, the dough is filled with lots of other things that give it a distinct taste. At first, it might appear to you like Gujiya because of its shape but don’t be fooled because it is mostly served as a savoury. An authentic preparation of this bread from the hills requires about four to five hours for the dough, kneaded with wheat and yeast, to rest. It could be even more, depending upon the weather up in the hills. Generally, a savoury siddu filling comprises of various lentils, coriander, some poppy seeds and often, fenugreek to give a hint of flavour.
The siddu is mostly eaten during winters because of the warmth and nutrition it provides to the body. Accompaniments for this bread are usually clarified butter but people relish some coriander chutney or a saucy broth too.
This simple bread preparation holds a strong significance in the lives of the Pahari people, including the tribals who associate it with their cultural identity and a way of preserving tradition.
Here’s an authentic Himachali Siddu recipe that you can try at home and taste the hills!
