Thekua

Course Side Dish

Cuisine Indian

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.

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.