Thekua is a traditional Indian sweet snack made mainly during Chhath Puja in Bihar, Jharkhand, and parts of Uttar Pradesh. Rich in flavors and simple to make, it is known for its crispy texture on the outside and a soft, grainy texture on the inside. In this blog, you’ll learn exactly how to make thekua, along with a variation using jaggery. This step-by-step guide will also detail all the thekua ingredients you need to prepare this authentic and wholesome treat.
What is Thekua?
Thekua, is a deep-fried cookie-like snack made using whole wheat flour and natural sweeteners like jaggery or sugar. It holds great cultural significance, especially during Chhath Puja, where it is offered as a prasad (offering) to the Sun God.
Despite being a festive item, thekua has become a popular homemade snack for many households due to its simplicity, long shelf life, and balanced sweetness. It is enjoyed by all age groups and pairs perfectly with a hot cup of tea.
Thekua Ingredients
Understanding the right ingredients is crucial to mastering the perfect thekua. Here’s a complete list of ingredients you’ll need:
Dry Ingredients:
- Whole Wheat Flour (2 cups): The base of thekua, providing texture and fiber.
- Fennel Seeds (1 tsp): Adds a sweet, aromatic flavor that’s signature to thekua.
- Cardamom Powder (1/2 tsp): Brings warmth and fragrance.
- Dry Grated Coconut (2 tbsp, optional): Adds richness and a subtle nutty taste.
Wet Ingredients:
- Jaggery (3/4 cup): A natural sweetener with a deep caramel-like flavor.
- Ghee (2 tbsp): Enhances taste and contributes to crispiness.
- Water (1/4 cup): Used to make jaggery syrup.
For Frying:
- Oil or Ghee: Used for deep frying. Ghee gives a richer flavor.
These ingredients can be adjusted slightly depending on taste preferences, such as adding crushed nuts or a pinch of salt to balance sweetness.
How to Make Thekua with Jaggery
Jaggery not only makes the thekua more nutritious but also lends it a beautiful dark golden hue and richer taste. Here’s how to incorporate jaggery in your thekua recipe:
Step 1: Prepare the Jaggery Syrup
- Heat 3/4 cup jaggery in a pan with 1/4 cup water.
- Stir until fully melted. Turn off the heat and strain the syrup to remove any impurities.
- Let the syrup cool slightly before adding to the flour.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, combine whole wheat flour, cardamom powder, fennel seeds, and grated coconut.
- Stir everything well to evenly distribute flavors.
Step 3: Add Ghee to the Mix
- Pour 2 tablespoons of melted ghee into the dry ingredients.
- Rub the mixture between your palms until it becomes crumbly and resembles coarse sand.
Step 4: Make Dough with Jaggery Syrup
- Slowly pour the cooled jaggery syrup into the dry mix.
- Knead to form a tight, non-sticky dough. Add extra water only if needed.
Step 5: Rest the Dough
- Cover the dough with a damp cloth and let it rest for 10-15 minutes. This makes it easier to shape later.
Step 6: Shape the Thekua
- Divide the dough into small lemon-sized balls.
- Flatten each ball using your palms or a rolling pin.
- Use a traditional thekua mold or fork to create patterns. This step is optional but adds authenticity.
Step 7: Heat Oil
- Heat oil or ghee in a deep frying pan over medium heat.
- Test the oil with a small piece of dough. If it rises slowly, the oil is ready.
Step 8: Fry the Thekua
- Fry 3–4 thekuas at a time. Avoid overcrowding the pan.
- Fry on medium-low heat, flipping occasionally, until golden brown on both sides.
- Each batch may take 7–10 minutes depending on size and thickness.
Step 9: Drain and Cool
- Remove thekuas with a slotted spoon and place them on absorbent paper.
- Allow them to cool completely before storing.
Tips for Perfect Thekua
These pro tips will help elevate your thekua-making skills:
- Consistency of Dough: Keep it firm, not soft. This ensures crispiness.
- Frying Temperature: Always fry on medium heat. High heat will brown them too fast without cooking the inside.
- Shelf Life: Store in an airtight container once completely cool. They stay fresh for up to 2 weeks.
- Flavor Enhancers: Add dry fruits, nutmeg, or a pinch of salt for variation.
Thekua can be stored in an airtight container at room temperature. It stays fresh for up to 10–15 days. Keep it in a cool, dry place away from moisture to maintain its crunch and taste.
Traditionally, Thekua is deep-fried in ghee or oil. However, for a healthier version, you can bake it at 180°C (350°F) for about 15–20 minutes or until golden brown.
If you don’t have a traditional Thekua mold, you can:
- Press the dough into a flat disc using your fingers or the back of a fork.
- Use cookie cutters or make simple hand-pressed shapes.
- Decorate with a fork or knife for a rustic look.
Yes, you can use sugar as a substitute for jaggery. However, jaggery gives a richer, more traditional taste and a slightly chewy texture. If using sugar, dissolve it in water just like jaggery.
Fry Thekua on medium heat until it turns evenly golden brown. If the heat is too high, it may brown quickly from outside but remain raw inside. Cooking evenly ensures crispness and proper texture.
Maintaining healthy habits
Maintaining healthy habits
