Siddu is a kind of steamed bread that people in Himachal Pradesh love to eat. It actually started as a simple steamed bun from Tibet called tingmo. When tingmo made its way to a place called Kinnaur, the people there decided to make it more interesting. Since they had lots of wild nut trees around, they started filling the buns with nuts like walnuts to make them tastier and more filling.

As Siddu spread to other parts of Himachal, the filling kept changing based on what ingredients people had around them. In Shimla, where farming was big, they filled Siddu with lentils and bhangjeeri. But in Kullu, they stuck to what they had the most of—walnuts and poppy seeds—turning Siddu into a rich and hearty meal.

In this article, we’re going to explore how to make the walnut filling for Siddu, inspired by the way it’s done in Kullu. We’ll also show you how to make some other versions, like with chicken or paneer, using the walnut filling as the base. Whether you want the classic walnut flavor or something new, this filling will make your Siddu delicious every time!

What Makes Walnut Siddu Filling Special?

The walnut Siddu filling is more than just a tasty addition; it’s what makes Siddu a complete, balanced meal. Walnuts are packed with nutrients, making them a fantastic choice for filling the steamed Siddu bread. They’re rich in omega-3 fatty acids, protein, and fiber, which add all the good stuff that the bread itself might be missing. Just like pita bread pairs perfectly with fiber-rich hummus, walnuts bring exactly what Siddu dough—made from superfine flour—needs to become a nutritious meal.

Not only are walnuts healthy, but they also taste amazing when combined with the right ingredients. Adding spices to the walnut filling brings out even more flavor, making it a great balance of taste and nutrition. It’s these thoughtful combinations that make traditional foods like Siddu special—not just because of how they taste, but because they make sense nutritionally, too.

But it’s not just about walnuts. Poppy seeds play an important role in enhancing the richness of the filling. When ground together, walnuts become smooth, while the poppy seeds swell up, adding a distinct texture that makes each bite more interesting. Plus, poppy seeds are nutritious, providing important minerals like calcium and magnesium that are good for your body.

Then there’s the apricot kernel oil, which adds a unique touch. Its slightly pungent flavor deepens the taste of the filling, making it even more complex and satisfying. It’s these small yet thoughtful additions—like the poppy seeds and apricot kernel oil—that turn the walnut filling into something truly special, making every Siddu not just a meal, but a wonderful experience of flavors and textures.

Key Ingredients for Walnut Siddu Filling

The walnut Siddu filling is a carefully balanced blend of ingredients that come together to create a rich, flavorful, and satisfying experience. Each ingredient plays a crucial role in achieving the perfect taste and texture that makes Siddu so special.

• Walnuts (275 g): When it comes to walnuts, quality really matters. We use Kashmiri Budded walnuts, which are not only accessible in Himachal Pradesh but also offer the rich flavor that’s perfect for Siddu. These light-colored walnuts are known for their deep, nutty taste, which gives the filling its core character. Raw walnuts are used for their natural flavor, which pairs wonderfully with the other ingredients, while roasted walnuts could overpower the dish.
• Poppy Seeds (15 g): Poppy seeds are added to enhance the richness of the filling. They provide a unique texture, thanks to the way they swell when combined with the walnut paste. Beyond their texture, poppy seeds are also packed with health benefits, like calcium and magnesium, which add to the nutritional value of Siddu. Their mild, nutty flavor complements the smoothness of the walnuts beautifully.
• Water (230 g): Water is used to create a smooth walnut paste. It helps achieve the right consistency, allowing the filling to be creamy without being too dense. The amount of water used needs to be just enough to bind the mixture without making it too runny.
• Siddu Masala/Your Choice of Spice Mix (As per taste): The addition of a spice mix, often called Siddu Masala, is what gives the walnut filling its savory complexity. The spices enhance the natural flavors of the walnuts, turning the filling into something more than just ground nuts—it becomes aromatic, warm, and inviting. The exact mix can vary, but it often includes flavors that are earthy and slightly pungent, to perfectly complement the walnut base.
• Salt (12 g): Salt is essential to balance the flavors in the filling. It brings out the natural taste of the walnuts and spices, making sure the filling is flavorful without being overwhelming.
• Apricot Kernel Oil (10 ml): Apricot kernel oil is a staple in Himachal and symbolizes the bounty of the land. It has a slightly pungent flavor that adds depth to the walnut paste, giving it a unique character that’s hard to replicate. Of course, you could substitute it or even skip it altogether if you need to, but including apricot kernel oil makes the filling more authentic and helps it stand out. If you need a substitute, you could use walnut oil or even a light olive oil, though you may lose some of the distinctive flavor that apricot kernel oil provides.

Tools You’ll Need for Walnut Siddu Filling

Making the perfect walnut Siddu filling isn’t just about the ingredients—it’s also about using the right tools. The tools you use can make a big difference in how smooth and consistent your filling turns out, which is key to making delicious Siddu.

• Blender or Grinder: To make a smooth walnut paste, you’ll need a good blender or grinder. Since walnuts are tough to grind, it’s best to use a heavy-duty blender—something with at least 1500W of power. A commercial-grade blender is ideal, as it can easily handle the nuts and poppy seeds without overheating or struggling. If you’re using a standard home blender, just make sure it’s powerful enough to process nuts into a smooth consistency without wearing out.
• Mortar and Pestle: For a more traditional and authentic touch, you could use a mortar and pestle. This tool requires a bit more effort, but it’s the best way to get the perfect texture for the Siddu filling. The manual grinding helps release the oils from the walnuts and poppy seeds, giving the filling a richer and deeper flavor. Plus, it adds an authentic touch that connects you to the roots of this traditional Himachali dish.
• Mixing Bowl: You’ll need a mixing bowl to combine all the ingredients once the paste is ready. A sturdy, medium-sized bowl is ideal for mixing in the spices, salt, and apricot kernel oil. Make sure the bowl is big enough so you have plenty of space to mix everything well without spilling.
• Spatula: A spatula is helpful for mixing the filling thoroughly. It will also help you scrape down the sides of the bowl or blender, ensuring no ingredient is left out.
• Measuring Tools: Measuring cups and spoons are essential to make sure you get the quantities just right. Since the balance of ingredients is key to achieving the perfect flavor and texture, it’s always a good idea to measure accurately.
• Chopping Board and Knife: If you’re making variations of the walnut filling, such as adding paneer or chicken, a chopping board and sharp knife are essential for finely chopping those ingredients before mixing them into the base filling.

Step-by-Step Guide to Making Walnut Siddu Filling

Making the walnut Siddu filling is all about balancing flavor, texture, and smoothness. This step-by-step guide will walk you through each part of the process, ensuring that your walnut filling is rich, creamy, and packed with flavor.

Step 1: Soak the Walnuts and Poppy Seeds

• Soak the Ingredients: Begin by soaking 275 g of walnuts and 15 g of poppy seeds in ample water for about 30 minutes. This step softens the nuts, making them easier to blend. Make sure you use room temperature water—not hot, as you don’t want to cook the nuts, and not cold, as it can interfere with the oils during grinding.

Step 2: Drain the Water

• Drain Thoroughly: Once the soaking time is up, drain the walnuts and poppy seeds well. Make sure there’s no excess water left, as too much water can make it difficult to achieve the right paste consistency later on.

Step 3: Grind the Walnuts and Poppy Seeds

• Grind to a Smooth Paste: Add the drained walnuts and poppy seeds to your grinder or blender along with 230 ml of room temperature water. Blend until you have a smooth paste, without any chunks or pieces left. If you’re dividing the nuts to make grinding easier, make sure to divide the water proportionally to maintain consistency across the entire batch. Using the right amount of water is key to achieving a smooth texture.
• Texture Tip: The perfect paste should be creamy but not too runny. It should be easy to spread but still thick enough to hold its shape when spooned. Take your time during this step—blending thoroughly ensures that your filling has a consistent texture, which is crucial for the overall experience of eating Siddu.

Step 4: Add the Flavor Enhancers

• Mix in the Spices and Salt: Transfer the walnut and poppy seed paste to a mixing bowl. Add 24 g of Siddu Masala (or your choice of spice mix) and 12 g of salt. These spices add depth to the walnut filling and balance the flavors, while the salt enhances the taste of each ingredient.
• Stir in Apricot Kernel Oil: Add 10 ml of apricot kernel oil to the mixture. The oil will bring a distinct flavor to the filling, adding a hint of pungency that complements the walnuts beautifully. Stir everything together until well combined.

Step 5: Adjust Consistency if Needed

• Check the Consistency: If the mixture seems too thick, you can add a tablespoon of water at a time to loosen it slightly. However, the filling should not be too runny; it needs to be thick enough to stay inside the Siddu while steaming without leaking out.

Step 6: Prepare the Filling Variations

• If you want to make different variations of the filling, now’s the time. Measure out portions of the walnut filling and add additional ingredients to create your unique variations:
  • Walnut Filling (Original): Take 60 g of filling and add 15 g of chopped onion. Mix until well combined.
  • Paneer Siddu Filling: Take 50 g of filling and add 25 g of chopped paneer. Stir until evenly mixed.
  • Chicken Siddu Filling: Lightly grill the chicken. Take 40 g of filling and add 40 g of chopped chicken. Mix to combine.
  • Mutton Siddu Filling: Grill the mutton kebab. Take 40 g of filling and add 40 g of finely chopped mutton kebab. Stir thoroughly.

Final Tip

• Avoid Overmixing: When adding additional ingredients, be gentle. Overmixing can break down the structure of the filling, especially if you’ve added softer ingredients like paneer or grilled meat. Keep a light hand to maintain the ideal texture.

Variations of Walnut Siddu Filling

1. Walnut Filling (Original Version)

The classic Walnut Siddu filling uses the base walnut paste and enhances it with finely chopped onions. The combination of the creamy walnut mixture and the slight sweetness and caramelized flavor of onions creates that traditional Himachali taste, which is earthy and comforting.

• Finely Chopped Onions: For the best results, make sure to chop the onions very finely. This helps to blend the flavor evenly with the walnut paste so you can enjoy the combined taste of both in every bite.
• Substitutes for Onions: Onions are often a perfect pairing with walnuts, adding just the right sweetness and subtle crunch. However, if you wish to try something different, consider using finely chopped bell peppers or even grated carrots. Both will add a different flavor profile—bell peppers bring a sweetness, while carrots offer a touch of natural sweetness and a bit of crunch.

2. Paneer Siddu Filling

For a vegetarian version with an added dose of protein, paneer makes an excellent addition to the walnut filling. The creaminess of paneer matches beautifully with the walnut paste, making it a delightful filling for vegetarian Siddu lovers.

• Using Raw Paneer: I recommend adding raw paneer to the walnut filling rather than cooked. Cooking paneer beforehand can create a tougher texture and give it a smoky flavor, which doesn’t match well with the soft, nutty paste. Raw paneer will cook inside the Siddu while it steams, releasing its juices and making the filling even softer.
• Paneer Substitutes: If paneer is unavailable, you can opt for a different type of cheese, but be careful about which one you choose. Some cheeses like mozzarella can melt too much and create a mess. If you do want to use a cheese that melts, consider steaming the Siddu first with walnut filling and then adding the cheese afterward, giving it a quick steam just to melt it—this method can prevent the cheese from leaking out.

3. Chicken Siddu Filling

The walnut filling can be transformed into a more substantial version by adding grilled chicken. The addition of chicken makes the filling heartier, perfect for those who prefer a more protein-packed Siddu.

• Grilling and Marinating Chicken: Adding grilled chicken adds texture and flavor to the filling. I suggest marinating the chicken before grilling it, which helps infuse more flavor into the meat. The key is not to overcook the chicken—keep it juicy so it blends well with the walnut paste. You can also use raw marinated chicken, as it releases all its flavors and juices while the Siddu steams, creating a fantastic taste experience.
• Protein Substitutes: You can replace chicken with other proteins like tofu or tempeh. However, keep in mind that every ingredient behaves differently, so it’s a good idea to experiment with small batches first to see if you enjoy the result.

4. Mutton Siddu Filling

To make a rich and indulgent Siddu, try adding grilled mutton kebab to the walnut base. This version has a deep, complex flavor that makes the Siddu extra special, perfect for meat lovers.

• Choosing Mutton Cuts: Any boneless mutton will work well, but you can also use mutton with bones, cooking it and then removing the meat once it’s tender. For the best results, marinate the mutton with aromatic spices and let it rest for at least 6 hours before cooking. After marinating, you can either pressure cook or grill it until tender. Both methods yield flavorful, tender mutton that pairs wonderfully with the walnut filling.
• Spice Level: When using mutton kebabs, it’s entirely up to you whether you want them heavily spiced or mildly seasoned. Personally, I prefer mutton kebabs as they require less effort and still deliver amazing flavor, but if you’re up for it, feel free to cook your mutton from scratch with a marinade that complements the walnut base.

Tips for Customizing Your Walnut Siddu Filling

One of the wonderful things about Siddu is how customizable it is, especially when you start with a walnut base filling. The walnut filling is not only rich and hearty but also lends itself beautifully to a variety of creative twists. Here are some tips on how you can experiment with this base to create your own unique fillings, adjusting sweetness, spice levels, or even adding unexpected ingredients.

Balancing Flavors

If you find the walnut filling too nutty or too spicy, there are plenty of ways to balance the flavors to suit your taste. One common practice in Himachali homes is to replace some of the walnuts with peanuts. This not only adds a different kind of richness but also helps mellow out the intense nuttiness of the walnuts. You could also reduce the spice level by using fewer spices or by adding a bit of cream or paneer to smoothen the overall flavor.

If you enjoy a sweeter Siddu, try adding a little extra shakkar (jaggery powder) to the walnut filling. This helps balance the savory elements and provides a lovely contrast to the spiciness of the masala.

Regional Ingredients for a Local Touch

To give your Siddu a true Himachali flair, consider experimenting with regional ingredients. For instance, you could substitute the poppy seeds in the walnut filling with perilla seeds, known locally as “bhang jeeri.” This is a traditional ingredient in the Kullu region and adds a unique depth of flavor. If you’re aiming for a more Shimla or Rohru-inspired Siddu, you could experiment with using urad dal in the filling, which is a staple in these regions.

Another great way to add a local touch is by incorporating regional chutneys. Himachal Pradesh is known for its variety of chutneys, and these can be used as part of the filling or served alongside the Siddu for extra flavor. Some popular options include apple chutney, walnut chutney, chukh (a spicy red chili chutney), tomato chili chutney, plum chutney, and apricot chutney. These chutneys add a burst of freshness and tanginess that pairs perfectly with the rich walnut filling.

Adding Unexpected Ingredients

Don’t be afraid to get creative with your fillings! You could add finely chopped dried fruits like apricots or raisins for a touch of sweetness, or even experiment with herbs like fresh coriander or mint to bring a hint of freshness. For those who love a bit of crunch, adding roasted sunflower seeds or chopped almonds can provide an interesting texture contrast.

The key is to have fun and make the Siddu your own. Whether you stick to the traditional walnut filling or put your own twist on it, you’re sure to end up with something delicious and deeply satisfying.