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Introduction
Thekua is crispy and sweet cookie recipe which belongs to the Indian cuisine. It is a very famous dish from the state of Bihar And Jharkhand. It tastes sweet and crispy and is a perfect tea time snacking option. Thekua is usually made during the holy chat puja, but those thekua is made only with wheat flour.
This thekua recipe is made by using wheat flour along with refined flour and semolina and is further seasoned with sugar, cardamoms, coconut and fennel seeds. They are further deep fried until they turn golden brown and crisp. This yummy thekua can be stored upto 2 months and tastes best with tea and coffee. Go ahead and try this yummy recipe of ours and please don’t forget to share your reviews in the comments section below.
Ingredients
Wheat four- 1/2 cup
Refined flour- 1 cup
Semolina Or rava- 1/2 cup
Sugar- 3/4 cup
Water- 10 to 12 spoons
Desi Ghee- 1/2 cup
Coconut- 1/4 cup (grated)
Cardamoms- 2 to 3 cardamoms.
Fennel seeds- 1 tablespoon
Refined oil- For frying
Step by step recipe with images
Kneading the dough:
1) Firstly, Soak the 3/4 cup sugar in 10 to 12 spoons of water and keep it aside for later.
2) Now take a mixing bowl and add 1 cup of refined flour in it.
3) Now add 1/2 cup of wheat flour in it.
4) Add 1/2 cup of semolina to it.
5) Now add cardamoms seeds in the mixing bowl.
6) Grate 1/4 cup coconut in it.
7) Add 1 tablespoon fennel seeds in it.
8) Mix everything properly.
9)Now slowly add 1/2 cup of desi ghee in it.
10) Mix them well with your hands.
11)Make sure the desi ghee gets absorbed evenly. It should resemble bread crumbs.
12) Now hold a dough in your fist, if it forms a lump and does not crumble, your dough is ready for the next step.
13) Now add the sugar mixture in it.
14) Mix them well with your hands.
15)You can add 1 to 2 tablespoon of water if required. You must keep in mind that you are just adding water to mix the dough with water and not to knead it like a roti. (TIP:Add very little amount of water and that to slowly and one by one)
16)Your dough is perfect when takes shape and turns shiny.
Shaping a thekua:
1) Firstly take a small portion of the dough in your hand.
2) Roll them well into a ball.
3) Then flatten them using both your palms and give it a leaf like shape.
4) Use a knife to draw leaflets on the thekua.
5) Your thekua is ready for frying.
Frying the thekua:
1)Heat a pan with 3 cups of refined oil.
2) Add a pinch of dough to see if the oil is ready for frying or not.
3) If the dough comes up then the oil is perfectly ready.
4) Now turn the flame to low and slowly add the thekua in the oil one by one.(TIP: Don’t add more than 7 thekuas in each frying batch)
5) Keep the flame at low and let it fry for two minutes.
6) Now flip it on the other side slowly and let it cook for another 2 to 3 minutes. (TIP:Keep the flame at low throughout the process. It makes the thekua crisper)
7) Once it turns golden , your thekua is perfectly cooked.
8) Your thekua is ready, transfer them to a bowl and repeat the same with the remaining batches.
9) Let it cool down for 30 minutes.
10) Then store it in an airtight container. It can stay fresh and crisp upto 2 months , if properly stored.
Tips and Tricks
1) Don’t alter the quantities of flour and ghee.
2) Add very little water and that to if required, just to bind the flour.
3) The dough must be firm and shiny.
4) Don’t knead the dough, just mix everything firmly.
5) Deep fry the thekua at low flame. It will make them crisper.
7) Let it cool down before storing it in an airtight container orelse it will turn soggy.
8) Store the thekua in airtight container in order to keep them fresh for longer period of time.
Healthier version
1) You can use full wheat flour instead of refined flour and semolina.
2) You can use jaggery instead of sugar.
3) You can airfry the mathis if you want, but it will not be as crisper as the deep fried ones.
Recipe card
Thekua
Ingredients
- Wheat four- 1/2 cup
- Refined flour- 1 cup
- Semolina Or rava- 1/2 cup
- Sugar- 3/4 cup
- Water- 10 to 12 spoons
- Desi Ghee- 1/2 cup
- Coconut- 1/4 cup (grated)
- Cardamoms- 2 to 3 cardamoms.
- Fennel seeds- 1 tablespoon
- Refined oil- For frying
Instructions
Kneading the dough:
- Firstly, Soak the 3/4 cup sugar in 10 to 12 spoons of water and keep it aside for later.
- Now take a mixing bowl and add 1 cup of refined flour in it.
- Now add 1/2 cup of wheat flour in it.
- Add 1/2 cup of semolina to it.
- Now add cardamoms seeds in the mixing bowl.
- Grate 1/4 cup coconut in it.
- Add 1 tablespoon fennel seeds in it.
- Mix everything properly.
- Now slowly add 1/2 cup of desi ghee in it.
- Mix them well with your hands.
- Make sure the desi ghee gets absorbed evenly. It should resemble bread crumbs.
- Now hold a dough in your fist, if it forms a lump and does not crumble, your dough is ready for the next step.
- Now add the sugar mixture in it.
- Mix them well with your hands.
- You can add 1 to 2 tablespoon of water if required. You must keep in mind that you are just adding water to mix the dough with water and not to knead it like a roti. (TIP:Add very little amount of water and that to slowly and one by one)
- Your dough is perfect when takes shape and turns shiny.
Shaping a thekua:
- Firstly take a small portion of the dough in your hand.
- Roll them well into a ball.
- Then flatten them using both your palms and give it a leaf like shape.
- Use a knife to draw leaflets on the thekua.
- Your thekua is ready for frying.
Frying the thekua:
- Heat a pan with 3 cups of refined oil.
- Add a pinch of dough to see if the oil is ready for frying or not.
- If the dough comes up then the oil is perfectly ready.
- Now turn the flame to low and slowly add the thekua in the oil one by one.(TIP: Don’t add more than 7 thekuas in each frying batch)
- Keep the flame at low and let it fry for two minutes.
- Now flip it on the other side slowly and let it cook for another 2 to 3 minutes. (TIP:Keep the flame at low throughout the process. It makes the thekua crisper)
- Once it turns golden , your thekua is perfectly cooked.
- Your thekua is ready, transfer them to a bowl and repeat the same with the remaining batches.
- Let it cool down for 30 minutes.
- Then store it in an airtight container. It can stay fresh and crisp upto 2 months , if properly stored.
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