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The month of Kartik brings misery to non-veg food lovers. The month brings with it some culinary restrictions that have religious and Ayurvedic reasoning behind them. However, the month marks the onset of excitement for Biharis, the reason being Chhath Puja. One of the most auspicious Hindu festivals, Chhath is dedicated to the Sun and Devi Savita also known as Chhath Maiya. The festival is celebrated six days after Diwali, on Shukla Paksha Tithi of the Kartik month. The festival is four days long and begins with a ritual called ‘Nahay Khay’ which falls on Chaturthi and ends with Usha Arghya on Sashthi.
Like all other Indian festivals, Chhath Puja also brings with it an array of delicacies to be offered and savoured. From Malpuas, Rasiayo Kheer to Puris, Biharis celebrate Chhath Puja with some irresistibly delicious foods. But one of the most significant dishes savoured on Chhath Puja is Thekua. The biscuit-like dish is prepared with wheat flour, jaggery/sugar, dry fruits, desiccated coconut and ghee/oil.
If we trace the reason behind the ritual of offering and eating Thekuas during Chhath Puja, it is believed that the practice has scientific reasoning. The ingredients used to make the delicacies are beneficial for boosting immunity and maintaining good health during winters. Starting with whole wheat flour, the staple Indian ingredient has various health benefits and is a healthier alternative to maida. The dry fruits, ghee and desiccated coconut are prescribed by numerous health experts to be consumed during winters for boosting immunity and maintaining good health. These biscuits also have a long shelf life and can be stored for days without worrying about spoilage.
Biharis make Thekuas and distribute them as a Prasad to everyone who has celebrated the 4-days long festival. Traditionally, these delicacies are deep-fried in a big cast-iron kadhai over a Chulha. Want a detailed recipe for Thekuas for the upcoming festivities? Follow the recipe below.
