📝INGREDIENTS
Dry Ingredients:
- 2 cups whole wheat flour (atta)
- ½ tsp fennel seeds (saunf)
- 1 tsp grated dry coconut (optional, but traditional)
- ¼ tsp cardamom powder (elaichi)
- A pinch of salt
Wet Ingredients:
- ¾ cup jaggery (or sugar) – adjust to taste
- ¼ cup water (to melt jaggery)
- 2 tbsp ghee (melted)
- Oil/ghee – for deep frying
👩🍳Recipe
- Prepare the Jaggery Syrup:
- - In a small pan, add water and jaggery.
- - Heat until jaggery melts completely.
- - Strain the syrup to remove impurities.
- - Let it cool to lukewarm temperature.
- Make the Dough:
- - In a bowl, mix flour, fennel seeds, cardamom, coconut, and salt.
- - Add melted ghee and rub with fingers till crumbly.
- - Slowly add jaggery syrup and knead into a firm but soft dough.
- - The dough should not be sticky – it should feel like cookie dough.
- Shape the Thekua:
- - Take small lemon-sized portions of the dough.
- - Flatten slightly with palms to make discs.
- - Use a wooden mould (saancha) or a fork to create traditional patterns.
- Fry the Thekua:
- - Heat oil/ghee in a kadhai over medium flame.
- - Fry 3–4 thekuas at a time until golden on both sides.
- - Keep flame on medium-low for even frying and crisp texture.
- - Drain on a paper towel.
- Cool & Store:
- - Let the thekuas cool completely.
- - Store in an airtight container.
- - They stay fresh for 10–15 days – perfect for snacks or travel!