Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, siddu walnuts stuffed steamed bread. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Its a very soft and spongy bread recipe from the hills of Himachal, stuffed with poppy seeds mixture and other as per choice. #travel #tourism #himachal. Siddu is steamed bun, which is Meetha and namkin both. Siddu is very healthy and tasty recipe.
Siddu Walnuts stuffed steamed bread is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Siddu Walnuts stuffed steamed bread is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook siddu walnuts stuffed steamed bread using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Siddu Walnuts stuffed steamed bread:
- Get For dough
- Take 1 cup super fine wheat flour
- Take 1 1/2 tsp yeast
- Make ready 1/4 tsp pink salt
- Take 2 tsp ghee
- Get As needed Lukewarm water
- Make ready For filling
- Take 2 tbsp walnuts
- Prepare 1 tbsp peanuts
- Get 3-4 green chillies
- Make ready to taste Salt
- Take 1 tsp ginger
- Take 1/4 tsp chat masala
- Make ready Other ingredients
- Make ready as needed Ghee for greasing
- Prepare as needed Water for steaming
Steamed stuffed bun is an ancient traditional pasta, which is usually filled with bread. Its Handmade steamed buns and meat stuffing are on the kitchen board. Watercolor of Steamed Creamy Custard Bun, hand drawn delicious food illustration, isolated on white background. High angle view of steamed dumplings in a steamer.
Instructions to make Siddu Walnuts stuffed steamed bread:
- Take 1.5 teaspoon yeast. Add 1 ladle full warm water to it. Mix and keep for 3 minutes.
- Take super fine wheat flour and add pink salt. Now add the yeast mixture to the flour.Mix and knead to a smooth dough by adding 1 ladle warm water. - Add ghee while kneading.
- Smooth dough is ready. Seal Cover and rest for 20 minutes until the dough doubles in size.
- Let’s prepare the filling. Dry roast peanuts and walnuts. Dry roast in low heat until slight discolouration and Switch off gas immediately.
- Add green chilli, a small piece ginger, pink salt, chaat masala and red chilli powder. Mix all and allow the content to cool.
- Grind the cooled mixture to a coarse paste by adding very little water. The paste needn’t be too dry. Let it be little moist.
- Dough has raised well. It’s soft as well.Make a medium sized ball out of the dough by Rolling into thick roti.
- Now fill in the filling as we stuff in a parantha but in half of the roti and not the full roti and then fold the other half on the stuffed portion of the roti by sealing it's edges with water
- Grease steamer plates with ghee. You can also steam them in a dhokla stand. Place the Siddu on the greased plate. Brush ghee on the Siddu.
- Place the steamer plate in a preheat steamer.Cover and steam like idli/ dhokla. Steam for 10 minutes in medium heat. Once steamed, use a fork to check. Clean fork= perfectly steamed.
- Cut the Siddus into four long strips and serve hot with any dips mentioned.
The outside shouldn't be too chewy, and the inside should stay hot. Jiaozi are smaller and don't contain yeast. We would have so many different kinds of fillings. I would eat and eat until I felt like I was stuffed and then still have more because they were that good. A bread-like bun is stuffed with a variety of fillings.
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