Sidhu; The Local Bread Of Himachal #superbloggerchallenge2018

We all may not be good cooks but who said we don’t love good food?”

It is the desire to satiate our taste buds that takes us places. Whether it’s the street food or fancy restaurants, every place has some uniqueness of its own. And what to speak of those delicacies which are cooked with some local and unusual ingredients. A visit to a place is incomplete if you don’t eat such a speciality.
I am from Himachal and there are countless endemic cuisines which you can’t experience at any other part of the country. ‘Sidhu‘ is one of such exquisite name.

#sidhu #localfood #himachalibread #sustainablefood #hempseeds #afeemdana #healthryfood

Sidhu: The Local Bread Of Himachal

It’s a kind of bread made in inner hilly regions of Himachal for ages. Best thing is that the mandatory ingredients are found locally which is obvious as you can well imagine these hills used to have hard life in the past and had to depend on what was available. Though things have changed with time, and the process of Sidhu making has also evolved. This is the era of experimentation, and ‘Sidhu‘ is all set to cross the countryside and, has already made it to the main menu of some selective restaurants in Hill Towns.
The very basic things that one needs is to make Sidhu is Wheat flour and Yeast. In the earlier time, the pre-fermented bolus was used to raise more dough instead of yeast. These two ingredients are used to make the simplest type of Sidhu which are eaten with dal especially black dal (urad). Local people call them ‘shudhne‘ meaning plain. You can add any favourite flavour of yours like garlic if you like.
For those who would like the their bread with stuffing, we have lot of options. I mean Sidhu can be salty or it can be sweet. It depends upon people’s preference.
Sidhu with Salty Stuffing:
It is generally done with black dal. To save time dali-dal (ground lentil) can be used. For this, it is soaked over night and then ground. Salt is added to taste. Green chillies and spices are added as per liking.
Sidhu with Sweet Stuffing:
People here generally use Afeemdana (poppy seeds) or Bhangzeeri (I don’t know the english word for it, and remember, it has nothing to do with bhang, I mean cannabis!) However, Himachalis don’t spare poor cannabis also which grows naturally in unattended lands. The seeds of the plant are used for the same purpose.

#sidhu #localfood #himachalibread #sustainablefood #hempseeds #afeemdana #healthryfood

Any or all of the above seeds are roasted and ground followed by addition of sugar. All the ingredients are mixed well. If someone likes to experiment, pinch of cinnamon and nutmeg powder can also be added to it. A thick paste is made by adding little butter.
Sidhu is very flexible. If you replace sugar with salt, voila! You have another variety of salty Sidhu.
Other options for filling are walnuts, apricot seeds, sesame and likes.

Now let’s make some Sidhus…
The process is simple like making stuffed parathas, but you just don’t roll them after filling.

  • Take wheat flour
  • Add yeast
  • Knead
  • Let it stand for 5 hrs minimum
  • Make any of the filling mixtures
  • Make small balls of the raised dough
  • Roll them a little
  • Take two spoonfull of stuffing material and paste it inside the slightly rolled dough
  • Fold and press the sides firmly to make a ball again
  • Pat with your fingers to flatten a little
  • Keep it aside and Repeat
  • Steam in a Sidhu Maker for 15 minutes

Take out and serve hot with Ghee (clarified butter).

Pull a hole in the centre of the Sidhu and pour Ghee in there. Don’t be a miser, and feel free with ghee.
Remember! Sidhu tastes best with Ghee.

Nutritional value:

Sidhus loaded with nutrients are good source of carbohydrates, fats, proteins, and vitamins for hill people who have to live an active life in a cold environment.

*If you come to Shimla, visit HHH (Hotel Holiday Home) and discover many more Himalayan secrets in addition to sidhu.

This article is written as a part of 3rd week’s prompt ‘Gettting Local with Food and offering in menus’ by Celebrity Chef Vicky Ratnani for the #SuperBloggerChallenge2018 conducted by,, and sponsored by instacuppa. It should not be repurposed, republished or used otherwise. The content herein is owned by the blogger. SuperBloggerChallenge2018 is not responsible for any kind of infringement caused

62 Comments on “Sidhu; The Local Bread Of Himachal #superbloggerchallenge2018”

  1. It really does sound a delight to the taste buds as well as the eyes! #Superbloggerchallenge2018 #InstaCuppa

  2. I agree with you. Savouring local good is part of any good travel experience. Thank you for sharing your lovely Sidhu here. 🙂

  3. Hi Mann! Such a mouth watering post and an educative one too. I would love to try my hand at this someday..thank you so much for the recipe and the suggestion where to try out authentic Himachali dishes while there. I have never been to Himachal Pradesh yet and have been wanting to come to Shimla for ages. Hopefully this year 🙂 Please read my Week 3 post for the #SuperBloggerChallenge2018 here:

  4. This is something I never heard before, very unique stuff. I will surely try it out, most likely the salty one and let you know my experience too ☺

    1. And I’ll wait to kNow how it went…don’t get disheartened if goes wrong first time. The texture of sidhu depends wholly on how much the dough is raised. 😊

  5. Nice to learn something new today. Hadnt heard of Sidhu before. Sounds like the perfect comfort food inthe hills.


  6. So far U knew that Sidhu is a surname of one of my friends who is from Jammu. This was quite interested type of bread. Although my childhood spent around many Pahadi families but never heard about this bread. Thanks for sharing. Will try this next time in Shimla visit.

    1. Haha…I was thinking.😝😝
      Though it is pronounced as’सिढु’.👍.This is a traditional recipe and when people have easy availability of diverse kinds of exotic breads, this sidhu is somewhere went obscure. Sad but it’s true. Many age old cuisines are become rare and some have already extinct. May be Sidhu needs a journey abroad and then come back in some fancy form, people will adopt it openheartedly.😁
      Sure, do try other things too in the menu.👍

  7. Sidhu sure sounds really yummy !!! My one grouse in life is I have never visited Himachal Pradesh. My aunt used to live in Shimla a very long time back and she used to tell me about Himachali food and was all praise for it. Good article bringing us details of a rare and exotic dish. #Superbloggerchallenge2018 #Instacuppa

    1. You are missing on something if haven’t visited this state yet. It is one boiling pot of cultures and traditions because of diverse geographical terrain. I myself haven’t touched a few points. The more I see, more I want to go deeper into Himalayas. Good to know about your aunt’s stay here. Let’s hope you make it to HIMACHAL soon and try all the delicacies yourself. Thanks for the visit.😊

  8. I have been to Himachal a couple of times but rarely I have come across Sidhu. Next time I am going to try this out and surely the salty one.

  9. Just WOW!! I have always believed in the goodness of Indian food. In every part of India, keeping the local produce in mind, there are so many worthwhile dishes which we should try. Poppy is Indian Super Food for sure. In this week of sustainability in the kitchen I am sure Sidhu makes way for the top slot because it adheres to the standards of sustainability..How? It uses local produce such as Wheat, Poppy Seeds and Afeem Dana. And is eaten with Black Urad dal which is also a local produce and a main source of Protein and Vitamin B.

    1. First of all, I just want to say Thank you so much Snehal. Reading your comment gave me a special feeling.The effort you put in writing this is worth admiring. That’s the reason I love blogging.
      Much love.

  10. I have known many himachali families but never specifically paid any attention to this delicacy in their households. Bookmarking this recipe to be tried some time

  11. Shimla is my all time favourite after Kasauli. I would like to taste this himachali food. It is healthier than pranthas being steamed.

    1. Yup…it is healthier👍 considering the filling is of seeds. And you know the seeds are so in for their nutritional value.👍

  12. I loved Ur post as I m also from Himachal …yes it tastes best with ghee….what bout other famous himachali dish bhaturu ? Should I write about that ?? And btw U r from Simla ???

  13. Exotic and nourishing! My sis has been to Himachal more than once and speaks highly of the region! Would love to some day visit and try out this delish looking delicacy ❤

  14. i’ve been to himachal so many times but never tried “Sidhu” now i won’t miss it in my next trip there, i might even plan a trip just to try it 😉

  15. Ok, I was not aware of this at all. My knowledge of Himachal food is near-nil. So would love to hear of other dishes special to this region 🙂

    1. Right! I was also thinking of using this platform to share some of Himachali culture and cuisines. You will definitely read more 👍 thanks. 😊

  16. अहा … मुँह मे पानी आ गया … यह एक पारंपरिक हिमाचली व्यंजन है….उपरले महासू क्षेत्र मे यह बड़े ही चाव से खाया जाता है.. अब जब विधि बता दी है तो कोशिश की जा सकती है …. देखते हैं कितने सफल होते हैं.. खैर हिमाचली व्यंजन सिढ़ू को विश्वभर मे पहुंचाने के लिए धन्यवाद और एक अच्छे लेख के लिए बहुत बहुत बधाई …

Your one comment can make my day 😊