Traditional Thekua Recipe (Chhath Puja Special)
🌾 Ingredients:
For 10–12 pieces:
- Wheat flour (atta) – 2 cups
- Jaggery (gur) – ¾ cup (grated)
- Water – ½ cup (to melt jaggery)
- Ghee – 4 tbsp (for dough) + for deep frying
- Grated coconut – 2 tbsp (optional)
- Fennel seeds (saunf) – 1 tsp
- Cardamom powder – ½ tsp
- Dry fruits – chopped, as per taste (optional: cashew, raisin)
🍯 Step-by-Step Preparation:
1. Prepare Jaggery Syrup:
- In a small pan, add jaggery and water.
- Heat gently till jaggery melts completely.
- Strain to remove any impurities. Let it cool slightly.
2. Make the Dough:
- In a mixing bowl, add wheat flour, grated coconut, fennel seeds, cardamom powder, and ghee.
- Mix well with your fingers till the mixture feels crumbly.
- Slowly pour in the jaggery syrup and knead into a stiff dough (like poori dough).
- ⚠️ Don’t make it soft — Thekua dough should be firm.
3. Shape the Thekua:
- Take small portions and roll them into balls.
- Flatten them into thick discs using your palms.
- You can press with a fork, mold, or comb for traditional designs.
4. Deep Fry:
- Heat ghee or oil in a deep pan on medium flame.
- Fry 3–4 Thekuas at a time until golden brown and crisp.
- Remove and drain on paper towel.
🪔 Serving Tips:
- Let them cool completely — they turn crisper.
- Store in an airtight container; stays fresh for 10–15 days.
- Perfect for Chhath Puja prasad or tea-time snack.
