110 gram jaggery , about 0.75 cup, chopped into small pieces
1 teaspoon Ghee
As required Dough
175 gram whole wheat flour , about 1 1/3 cups
50 gram desiccated coconut, about 0.5 cup plus 2 tablespoons
3 teaspoon 4 fennel seeds
1 teaspoon 2 cardamom powder
As required oil, for deep frying
Directions: Thekua Recipe
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 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 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 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 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 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 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 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.
calories per serving
35 g Fat26 g Protein236 g Carbs19 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment