How to make Thekua - SK Khazana -

Crisp biscuit like deep-fried mithai from Bihar which is a must during Chhath puja

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jaggery, whole wheat flour

Cuisine : Bihari

Course : Mithais

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For more recipes related to Thekua - SK Khazana checkout Gud aur Saunth Ke Goley, Jaggery Malpua, Gur Papdi - SK Khazana. You can also find more Mithais recipes like Sooji Jamun Halwa Til Aur Gur Ke Ladoo Mathura ka Peda Besan ke Laddoo

Thekua - SK Khazana

Thekua - SK Khazana Recipe Card

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Bihari cuisine is predominantly vegetarian because the traditional Bihari society, influenced by Buddhist and Hindu values of non-violence, does not eat eggs, chicken, fish and other animal products. However, there is also a section who relish meat and fish dishes which is common due to the number of rivers in Bihar.  Smoked food is one of the most remarkable thing about this cuisine.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Thekua - SK Khazana Recipe

  • Jaggery 3/4 cup

  • whole wheat flour 2 cups

  • dry coconut grated 1/2 cup

  • fennel eeds 1 teaspoon

  • green cardamom powder 1/4 teaspoon

  • ghee 2 tablespoons

  • Oil for deep frying

Method

Step 1

Heat a deep pan, add jaggery and ½ cup water, mix and cook till jaggery dissolves completely. Take the pan off the heat and set aside to cool to room temperature.

Step 2

Mix together whole wheat flour, grated dry coconut, fennel seeds, green cardamom powder and ghee in a large plate. Add the jaggery syrup and mix. Add ¼ cup water and knead into stiff dough. Cover and set aside for 5 minutes.

Step 3

To make the thekua, divide the dough into equal portions and give each portion a thick tear drop shape. Make a slight dent in the centre vertically and press with fork prongs on either side of the dent to make a design of a leaf.

Step 4

Heat sufficient oil in a kadai, deep fry the prepared thekuas on medium heat till golden brown and crisp. Drain on absorbent paper. Arrange on a serving plate and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.