Thekua is a highly popular and traditional sweet snack originating from Bihar and Jharkhand, India. This crispy and sweet biscuit or cookie is made primarily from whole wheat flour and jaggery or sugar. Thekua is most famously prepared with great reverence as Prasad (offering) during the auspicious Chhath Puja festival. Thanks to its excellent flavor and long shelf life, it remains a favorite snack all year round.
This recipe will guide you through the traditional and easiest method to make perfect, crispy Thekua at home.
📝 Ingredients Required
| Ingredient | Quantity |
| Whole Wheat Flour (Atta) | 2 cups |
| Jaggery (Gud) or Sugar | $3/4$ cup (adjust to taste) |
| Water | $1/2$ cup (for dissolving jaggery/sugar) |
| Fine Semolina (Suji) | 2 tablespoons (Optional, for crispiness) |
| Grated Dry Coconut | 2 tablespoons (Optional) |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Ghee (Clarified Butter) – for “Moyan” | $1/4$ cup (or 4-5 tablespoons) |
| Ghee or Oil – for Frying | As required |
👩🍳 Step-by-Step Thekua Recipe
Step 1: Prepare the Jaggery/Sugar Solution
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Heat $1/2$ cup of water in a pan. Add the jaggery (or sugar) to the water.
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Heat on low flame until the jaggery is completely dissolved. Note: We are not making a syrup (chaashni), just a solution.
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Turn off the heat and allow the solution to cool completely.
Step 2: Prepare the Dry Mixture and “Moyan”
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In a large bowl, combine the whole wheat flour, semolina (if using), grated coconut, and fennel seeds.
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Add the $1/4$ cup of melted Ghee (Moyan) and rub it into the flour mixture thoroughly.
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It is essential to mix the ghee well. The correct consistency is reached when you clench your fist and the flour mixture holds its shape (this ensures the Thekua is crispy).
Step 3: Kneading the Dough (Critical Step)
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Gradually add the cooled jaggery solution to the dry mixture.
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Crucial Tip: The dough must be stiff and crumbly—do not knead it smooth like chapati dough; simply bring the mixture together. Only add enough liquid to bind the ingredients. If the dough is soft, the Thekua will break while frying or won’t be crispy.
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Cover the dough and let it rest for about 10 minutes (do not let it rest for too long, or the jaggery will cause it to soften).
Step 4: Shaping the Thekua
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Take small portions of the stiff dough and shape them into an oval or round form.
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To create the traditional patterns, use a wooden Thekua mold (Sancha) by pressing the dough firmly onto it. If you don’t have a mold, you can gently flatten the dough with your palm and press designs onto it using a fork or the edge of a small glass.
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Shape all the Thekua in this manner.
Step 5: Frying the Thekua
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Heat the ghee or oil in a deep frying pan (kadai). The oil should be lightly warm—not smoking hot.
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Carefully drop 3-4 Thekua into the lightly warmed oil.
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Thekua must be fried over a low to medium-low flame. Frying on high heat will brown them quickly on the outside, leaving them raw inside and preventing them from becoming crispy.
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Flip them occasionally until they turn golden brown and crispy. This process may take about 6 to 8 minutes.
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Remove the fried Thekua from the oil and place them on a plate lined with paper towels.
Your delicious and traditional Crispy Thekua is ready! Allow them to cool completely before storing them in an airtight container.
❓ Frequently Asked Questions (FAQs) About Thekua Recipe
Q1: Why did my Thekua break in the oil while frying?
A: The main reason Thekua breaks is that the dough was too soft. The Thekua dough must always be stiff and crumbly. Additionally, if the oil is too hot, the sudden heat can cause them to break.
Q2: How do I ensure the Thekua is very crispy (khasta)?
A: Two things are essential for a crispy texture: First, adequate “Moyan” (ghee) mixed thoroughly into the flour. Second, frying them slowly over a low flame to ensure they cook through to the center.
Q3: Can I bake Thekua instead of frying it?
A: Yes, you can. To bake Thekua, preheat your oven to $180^\circ \text{C}$ ($350^\circ \text{F}$). Brush the Thekua lightly with ghee and bake them for 15 to 20 minutes, or until they are golden brown and firm.
Q4: How long can I store Thekua?
A: Thekua has an excellent shelf life due to its low moisture content. When cooled completely and stored in an airtight container at room temperature, it typically remains crispy and fresh for 15 to 30 days.
Q5: Can I use only sugar instead of jaggery?
A: Yes, you can use only sugar. The Thekua made with sugar will have a slightly lighter color and a different, sweeter taste, but the process remains the same.