Thekua: A Traditional Delicacy for Chhath Puja

wellhealthorganic.com: Thekua, a cherished treat during the Chhath Puja in Bihar and Jharkhand, are delightful deep-fried cookies crafted from whole wheat flour, jaggery, coconut, ghee, and infused with the aromatic essence of traditional Indian spices such as fennel and cardamom.

Thekua

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Cuisine: Bihari
• Course: Dessert
• Diet: Vegetarian
• Difficulty Level: Moderate

Also Read: Manchow Soup

Ingredients:

1. 1.25 cups whole wheat flour (about 155 to 160 grams)
2. A pinch of salt
3. 1 teaspoon fennel seeds (saunf)
4. 1 tablespoon fresh grated coconut or desiccated coconut
5. ½ teaspoon green cardamom powder or seeds from 4 to 5 green cardamoms, crushed in mortar-pestle, husks removed
6. 3 tablespoons ghee (approximately 25 grams)
7. ½ cup chopped jaggery (about 85 grams)
8. ¼ cup water (adjust as required)
9. 1.5 cups oil, for deep frying (use any neutral-tasting oil)

Instructions:

Making the Dough:

1. In a mixing bowl, combine the wheat flour, salt, fennel seeds, grated coconut, and cardamom powder. Mix thoroughly and set aside.
2. In a small bowl or pan, melt the ghee until it’s hot.
3. Pour the hot ghee into the dry ingredients and mix well with a spoon.
4. Once the mixture cools down to a warm temperature, use your fingers to incorporate the ghee into the flour until you achieve a breadcrumb-like consistency. The mixture should form a lump when pressed.

Preparing the Jaggery Solution:

1. In a saucepan, heat the jaggery and water until the jaggery completely dissolves over medium-low flame.

Kneading the Dough:

1. Gradually add the hot jaggery solution to the flour mixture in parts, mixing with a spoon initially.
2. Keep adding the jaggery solution gradually while mixing until you can start forming the dough. Knead lightly to form a firm or semi-soft dough.
3. Cover the dough with a kitchen towel and let it rest for 15 minutes.

Shaping:

1. After resting, divide the dough into small balls.
2. Flatten the dough balls lightly with your palms or a rolling pin.
3. Use a peda maker, cookie press, or create patterns with a toothpick, fork, or bamboo skewers on the flattened discs.
4. Keep the shaped dough covered with a kitchen napkin or towel.

Deep Frying:

1. Heat 1.5 cups of oil in a kadai or wok. To check if the oil is hot, add a small piece of dough; it should gradually rise to the top.
2. Keep the heat at medium-low and carefully place the prepared discs into the hot oil.
3. Fry until one side turns golden, then gently flip and fry the other side.
4. Exercise caution while flipping to prevent breakage. Use a dinner spoon or slotted spoon for gentle handling.
5. Fry until the cookies are golden and crisp. Due to the jaggery, they will have a deeper golden color.
6. Place the fried cookies on kitchen paper towels to absorb excess oil.
7. Fry the remaining shaped cookies in batches until all are crispy and golden.

Serving:

1. Once cooled to room temperature, store the Thekua in an airtight container.
2. Serve Thekua as a delightful tea-time snack.

Also Read: Motichur Laddu

Notes:

• Scaling: Adjust the recipe easily to make a small or large batch.
• Make Ahead & Storage: Thekua can be stored in an airtight container for up to a week after frying. Alternatively, you can prepare the dough the night before, wrap it in plastic wrap, refrigerate, and bring it to room temperature before shaping and frying to prevent breakage.
• Dough Texture: If the dough appears dry, add a few tablespoons of water; if it’s too sticky or soft, add a little more flour.
• Jaggery Substitute: Dark brown sugar, light brown sugar, granulated white sugar, or molasses can be used as alternatives to jaggery.