Himachali Recipes You Can Add To A North Indian Spread
Image Credit: Wikimedia Commons

A North Indian spread can be the life of any party. Whether you’re hosting a formal dinner party, a get-together with friends and family, or simply an elaborate meal on the weekend, you can add traditional dishes from the Northern parts of India to the table. However, Punjabi, Rajasthani, and Kashmiri dishes often rule the spread. 

If you want to add variety to your North Indian menu, why don’t you try these traditional Himachali dishes? Curated by the Executive Chef at Araiya Palampur, Chef Arun Kumar, here are some step-by-step recipes you can easily recreate in your kitchen. Made with local grains and dairy traditions, you simply cannot miss adding these dishes to your North Indian spread.

Himachali Aktori

Ingredients:

  • 200 g buckwheat flour (kuttu ka atta)
  • 50 g whole wheat flour
  • 100 g curd (preferably slightly sour)
  • 5 g baking soda
  • 150 ml water (adjust for thick batter consistency)
  • 2 green chillies (chopped)
  • 4 garlic cloves (finely chopped)
  • 10 g chopped coriander or wild Himachali herbs (optional)
  • Salt to taste
  • Ghee or oil for cooking

Instructions:

  1. In a bowl, mix both flours, curd, salt, baking soda, green chillies, garlic, and herbs. Add water slowly to make a thick pancake-like batter. Let it rest for 15–20 minutes.
  2. Heat a pan, brush with ghee or oil. Pour a ladleful of batter and spread gently. Cook on a low flame until golden on both sides.
  3. Serve hot with fresh curd, mint chutney, or even a spicy tomato dip.

Goat Milk Steamed Dumplings

Ingredients:

For Dumplings:

  • 80 g crumbled goat’s curdled
  • 100 ml of goat milk
  • 30 g powdered jaggery
  • 2 g cardamom powder
  • 15 g rice flour (for binding)
  • Strands of saffron

For Saffron Goat Milk Cream:

  • 200 ml of goat milk
  • 50 ml condensed milk
  • Few saffron strands
  • 2 g cardamom powder

For Garnish:

  • Chopped dried apricots, raisins, pistachios
  • Edible silver leaf
  • Fruit pearls or seasonal fruit bits
  • Edible rose petals

Instructions:

  1. Mix paneer, goat milk, jaggery, cardamom, saffron, and rice flour into a soft dough.
  2. Shape into small balls.
  3. Steam the balls in a steamer for 8–10 minutes until firm but soft to touch.
  4. Let them cool slightly.
  5. Gently reduce goat milk on low heat for 8–10 minutes.
  6. Add condensed milk, saffron, and cardamom. Stir until slightly thick. Cool and chill.
  7. In a dessert glass or bowl, pour a layer of saffron goat milk cream.
  8. Add steamed dumplings on top. Garnish with chopped dry fruits, fruit pearls, and edible décor.

Himachali Siddu

Ingredients:

For The Dough:

  • 150 g whole wheat flour
  • 5 g dry yeast
  • 90 ml warm water
  • Salt and a pinch of sugar

For The Filling:

  • 50 g crushed walnuts (lightly roasted)
  • 50 g local greens (like spinach or methi, blanched and chopped)
  • 40 g crumbled paneer or Himachali cheese (optional)
  • 4 garlic cloves
  • 1–2 green chillies
  • 2  g carom seeds (ajwain)
  • 1 tsp mustard oil
  • Salt to taste

To Finish:

  • Ghee for brushing
  • Tomato or mint chutney to serve

Instructions:

  1. Mix yeast with warm water and sugar. Let it bubble. Knead with flour and salt into soft dough. Let it rise for 2 hours.
  2. Heat mustard oil, sauté garlic, chillies, greens, walnuts, ajwain, and salt. Cool and mix inthe  paneer.
  3. Roll out small dough balls. Fill with stuffing and seal. Let them rest for 10 minutes.
  4. Steam the siddu for 15–20 minutes. Optionally, finish with a quick wood-smoke infusion for flavour.
  5. Brush with ghee and serve warm with chutney.