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A traditional deep-fried cookie from Bihar, Thekua is delightfully crunchy and sweet. Made with whole wheat flour, jaggery, and fennel seeds, it's a cherished snack, especially during the Chhath Puja festival.
Prepare the Jaggery Syrup
Prepare the Flour Mixture
Knead the Stiff Dough
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A traditional deep-fried cookie from Bihar, Thekua is delightfully crunchy and sweet. Made with whole wheat flour, jaggery, and fennel seeds, it's a cherished snack, especially during the Chhath Puja festival.
This bihari recipe takes 45 minutes to prepare and yields 8 servings. At 299.06 calories per serving with 4.3g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Shape the Thekua
Deep Fry the Thekua
Cool and Store
Incorporate 2-3 tablespoons of finely chopped nuts like almonds, cashews, or pistachios into the dough for a richer flavor and crunch.
Replace 1/4 cup of atta with 1/4 cup of fine sooji (semolina) to make the Thekuas even crispier.
Add 1/4 teaspoon of dry ginger powder (sonth) or a pinch of nutmeg powder to the flour mixture for a warm, spicy aroma.
If jaggery is unavailable, you can use 3/4 cup of powdered sugar. In this case, skip the syrup step and knead the dough with a small amount of milk or water.
Made from whole wheat flour (atta), Thekua provides complex carbohydrates that release energy slowly, keeping you full and energized for longer periods.
The use of jaggery (gud) instead of refined sugar makes Thekua a good source of iron, which is essential for maintaining healthy hemoglobin levels and preventing anemia.
Fennel seeds (saunf), a key ingredient, are well-known for their digestive properties. They can help reduce indigestion, bloating, and gas.
Thekua can turn soft for two main reasons: 1) The dough was too soft. It needs to be very stiff and tight. 2) The 'moyan' (ghee rubbed into the flour) was insufficient. Ensure the flour-ghee mixture holds its shape when pressed in your fist before adding liquid.
Yes, you can bake them for a healthier version. Preheat your oven to 180°C (350°F). Arrange the shaped Thekuas on a baking tray and bake for 15-20 minutes, flipping halfway through, until golden brown. The texture will be more like a biscuit than the traditional fried version.
Absolutely. You can replace the jaggery with an equal amount of powdered sugar. You won't need to make a syrup; simply mix the powdered sugar with the dry ingredients and knead the dough using a little milk or water as needed.
Let the Thekuas cool down completely to room temperature. Then, store them in an airtight container. They will stay fresh and crispy for 2-3 weeks.
Thekua is a traditional sweet snack and should be consumed in moderation. It is deep-fried and high in calories. However, it uses whole wheat flour, which provides fiber, and jaggery, which contains more minerals like iron compared to refined sugar.
One serving of Thekua (approximately 2 pieces or 55g) contains around 250-280 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.