Thekua Recipe

step 1

• STEP 1.Thekua is traditionally made with jaggery, which makes it healthy and tasty. You can replace jaggery with regular sugar or honey if you want.

step 2

• STEP 1.Make jaggery syrup pour 90 ml water (a generous 1/3 cup) into a saucepan over medium heat. Add chopped jaggery and stir till it gets completely dissolved which will take about4 minutes. Add 1 teaspoon ghee, stir well, then remove from heat and set aside.

step 3

• STEP 1.Make the dough tip whole wheat flour (atta) into a large bowl or other large flat vessels with sides. Add desiccated coconut, fennel seeds (saunf), and cardamom powder, and mix with a balloon whisk till combined. Make a well in the centre and pour in half the jaggery syrup. Use your fingers to rub the flour together until it resembles breadcrumbs.

step 4

• STEP 1.Add more jaggery syrup in small quantities, kneading well between each addition, till the dough comes together. Continue to knead well till a smooth but stiff dough gets formed. Note that you should not add too much jaggery syrup as you do not want a soft dough, rather you want a stiff dough.

step 5

• STEP 1.Shape thekuas breaking off a walnut-sized piece of dough and roll into a ball between your palms. Flatten slightly into a small disk, then place the disk on the thekua mould. Firmly press down on the disk till it spreads to 2½ to 3-inches in diameter, or more or less depending on the thickness you want the final thekua.

step 6

• STEP 1.Repeat for remaining dough, varying the design in case your thekua mould has more than 1 design on it. Or in case the mould is not readily available, form the disks on a flat surface, flatten, then score horizontal and vertical lines with the tines of a fork.

step 7

• STEP 1.Fry thekuas place a kadhai or frying pan on high heat and pour in enough oil to deep fry the thekuas. Once the oil is hot, reduce the heat to medium and place 3 to 4 thekua in the kadhai, ensuring that the kadhai is not crowded. Fry till golden brown on both sides and cooked through, about 3 minutes altogether.

step 8

• STEP 1.Remove thekuas with a slotted spoon and place them on a kitchen paper towel to absorb excess oil. Repeat for remaining thekua. This should yield about 7 thekua. Serve or store in an airtight container.