Chhath Puja Special: Secret Tips for Crunchy & Flavorsome Thekua-Note The Method

Thekua Making Tips: Chhath Puja, especially in Bihar, Uttar Pradesh and Jharkhand, is a festival that is celebrated with reverence and devotion. During this, many types of offerings are offered to Chhathi Maiya, and one of the special offerings is Thekua. This delicious, crispy and sweet dish is made in every household. So if you also want to make Thekua at home on this Chhath Puja, then let’s know the easy recipe to make it quickly.

Ingredients:

Wheat flour – 500 grams
Jaggery – 250 grams (dissolved in water)
Grated coconut – 1/4 cup
Fennel seeds – 1 tsp
Cardamom powder – 1/2 tsp
Ghee – 2-3 tbsp (for kneading)
Ghee or oil – for frying, as required
Method:

Make the jaggery batter:

First, break 250 grams of jaggery into small pieces.

Then, add it to about 1 cup of water and mix it well.

When the jaggery dissolves completely, strain the solution so that there are no impurities.

Now keep this sweet solution aside to cool.

Make the dough:

Take 500 grams of wheat flour in a large bowl.

Add 1/4 cup grated coconut, 1 tsp fennel seeds and 1/2 tsp cardamom powder to it.

Mix all these dry ingredients well.

Add ghee:

Now add 2 to 3 tbsp ghee to the flour.

Mix the ghee well in the flour. This process is called kneading, which makes the thekua crispy.

Mash the dough; if it starts to bind, then understand that the amount of kneading is right.

Add jaggery solution:

Slowly add the cooled jaggery solution to the flour and start kneading.

Make sure that the dough is neither too hard nor too soft. We need a medium hard dough.

Shape the thekua:

Put small balls from the kneaded dough.

Place each ball on your palm and flatten it a little and give it a round or oval shape.

If you want, you can also make beautiful designs on the thekua with the help of a fork or a mold. It will look even more attractive.

Fry:

Put oil or ghee as per requirement in a pan and heat it on medium flame.

When the oil is hot enough, add the thekua slowly to it.

Keep the flame medium so that the thekua gets cooked well inside and turns golden.

Fry till golden:

Fry the thekua on both sides by turning it till it becomes golden and crispy.

When it is well cooked, take it out and place it on a tissue paper so that excess oil drains out.

Cool and store:

Let the fried thekua cool completely.

When it cools down, store it in an airtight container. Thekua made this way remains fresh and crispy for many days.