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During the auspicious occasion of Chhath Puja, the deep-fried snack known as thekua takes prominence amongst other traditional delicacies that are relished. With origins from Bihar, the cookie-like preparation is also eaten in Uttar Pradesh and Nepal—and known by names such as kajuria, thikari or khajur. Made using three key ingredients of whole wheat flour, ghee and jaggery, the dough is also enhanced with ingredients such as coconut, cardamom and fennel seeds for additional flavour and texture. The wooden mold—known as saancha—is usually greased with ghee before the dough is pressed into a desired shape before it is fried until golden-brown. For a more contemporary take on the thekua, using Usha’s air fryer ensures that taste is preserved along with tradition, but without piling on the excessive calories.
Image Credits: Wikimedia Commons
Thekua Recipe To Make At Home
Ingredients [For Jaggery Syrup]
1 cup jaggery, grated
1 cup water
Ingredients [For Thekua]
- 2 cups whole wheat flour
- 4 tablespoons ghee
- 1 cup jaggery syrup
- 1 teaspoon fennel seeds
- 1 teaspoon cardamom powder
- Water, for kneading
- Ghee, for brushing
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Method
Image Credits: Wikimedia Commons
- Combine the jaggery and water in a saucepan and simmer until fully melted. Cool slightly before use.
- Add all the ingredients minus the syrup to a bowl and mix until it starts to resemble wet sand or breadcrumbs.
- Pour in the syrup and knead it to a smooth but firm dough, before letting it rest for 15-20 minutes.
- Divide the dough into equal portions and use a mold to shape them into desired patterns before setting aside.
- Preheat the air fryer to 175°C before placing a few shaped thekuas at a time inside.
- Brush with a little ghee on top before letting it cook for 5 minutes on one side and another 5 minutes on the second, until golden-brown.
- Allow the air fried thekuas to rest on a cooling rack until they crisp up slightly before storing in an air-tight container for up to two weeks.
Also Read: Delicious Minimal Oil Snacks To Make In The Air Fryer
Key Tips To Make The Pefect Air Fried Thekuas
- Ensure that the jaggery syrup is completely cooled before kneading into the dough as hot syrup tends to form a stickier dough.
- The key to the perfect thekua lies in the dough—which should be firm but pliable, but neither soft or sticky. A softer dough yields a chewy thekua whereas if the dough is too firm, the thekuas might turn out dense.
- When shaping the dough, ensure that the thickness of each disc does not exceed a ¼-inch thickness since thicker thekuas might remain undercooked in the centre; thinner thekuas might dry out too soon or turn to be overly crisp.
- Avoid crowding the air fryer with too many at a time, and ensure that smaller batches are fried in each setting.
- Follow a visual cue when it comes to doneness—the good thing about thekuas is that they harden as they cool, so avoid trying to over-cook them in the fryer.
