Thekua

1. 1
   prep · ~2 min

   Dissolve jaggery in warm water.

   1.Add grated jaggery to 5 tbsp warm water in a bowl.

   2.Stir until completely dissolved. Strain to remove impurities if needed.
2. 2
   mix · ~8 min

   Make the dough.

   1.Combine whole wheat flour, a pinch of salt, fennel seeds, and crushed cardamom in a large bowl.

   2.Pour melted ghee into the flour and mix with fingers until the mixture resembles coarse breadcrumbs.

   3.Gradually add the jaggery water and knead into a stiff, smooth dough.

   TIPA stiff dough ensures the thekua stays crisp. If it feels soft, add a little more flour.
3. 3
   prep · ~10 min

   Shape the thekua.

   1.Divide dough into 12 equal lemon-sized balls.

   2.Flatten each ball slightly and roll or press to a 0.5 cm thick disc.

   3.Create a decorative pattern on the surface using a fork, toothpick, or by pressing with a wooden mold.
4. 4
   fry · ~15 min

   Deep fry the thekua.

   1.Heat oil in a kadai over medium-low heat. The oil should be moderately hot, not smoking.

   2.Gently slide 3-4 thekuas into the oil.

   3.Fry for 4-5 minutes, turning occasionally, until they are deep golden-brown and crisp on both sides.

   TIPLow and slow is key. Frying on high heat will brown them quickly from the outside but leave them raw inside.
5. 5
   prep · ~20 min

   Drain and cool.

   1.Use a slotted spoon to remove the thekua from the oil.

   2.Drain on a paper towel-lined plate.

   3.Let them cool completely to room temperature; they will crisp up further as they cool.

   TIPStore in an airtight container only after they reach room temperature; otherwise they will become soggy.

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