Making of Siddu || traditional Himachali Dish || Gap - shap || Simran Bhardwaj || Amigosblink

What comes to your mind when we say Himachal Pradesh? The quickest replies will be lush green mountains, chilly weather and the breath taking views around. But what we often miss to mention is the exquisite Pahadi food the state offers. Yes, you heard it right! Himachal Pradesh is also known for its variegated cuisine, which is mostly dominated by locally produced ingredients, slow-cooking techniques and homely yet rich and intense flavours and aroma. If you explore, you will find a wide array of unique veg and non-veg dishes in this cuisine - one of them being siddu. Most popular in the regions of Kullu, Manali, Shimla, Mandi and Rohru, Himachali siddu is essentially a local steamed bun with different sweet and savoury filling. Ingredients:- For the dough Flour East Sugar Salt Luke warm water For Filling:- Walnuts Mint Coriander Tomato Onion Garlic/garlic grass Green chilli Salt Red chillie flakes