Indian Recipes

Thekua Recipe – Indian Fried Biscuits

Thekua are crispy, crunchy biscuits that are flavored with traditional Indian spices. These delicious deep fried cookies with a scent of fennel and cardamom are a family favorite. If your preference is for crispy cookies, try this traditional Indian recipe today!

Thekua in a small white enameled wok with an off-white doily on the side

As the cooler weather approaches and the days get shorter, the tradition of tea time becomes even more important to me. This Thekua recipe is a delightful treat that can be served with a warm cup of your favorite chai as their crispy exterior makes them the perfect dip cookie.

When you need something to look forward to on the darker afternoons, try this delicious Indian biscuit.

What is Thekua?

Thekua is a traditional sweet from the eastern Indian states of Bihar and Jharkand. It is done during Chhath Puja, a festival dedicated to the sun god (surya devta).

These are whole-grain fried cookies. The sweet aroma of fennel seeds and cardamom plays wonderfully with the caramel and molasses taste of jaggery.

This recipe gives you a crispy and crunchy outside with a soft inside that for me is perfect for a biscuit. Thekua have uneven, cracked edges that make them both rustic and crispy.

You won't look like a perfectly even cookie! The signature of a perfectly crafted Thekua are the uneven edges. So don't worry if they are a little misshapen.

Thekua in a small white enameled wok with an off-white doily on the side

Step by step instructions

How to do Thekua

With my step-by-step guide to photos, you can make Thekua easily and perfectly every time.

Making thekua batter

  1. Whisk dry ingredients – 1.25 cups whole wheat flour, 1 pinch of salt, 1 teaspoon of fennel seeds, 1 tablespoon of freshly grated coconut or dried coconut and ½ teaspoon of cardamom powder in a mixing bowl.

Whole wheat flour, salt, fennel, dried coconut and cardamom in a mixing bowl

2. Melt 3 tablespoons of ghee (25 grams) while hot.

melted ghee in a measuring cup on a gray marble surface

3. Add hot ghee to the dry ingredients.

melted ghee added to dry ingredients for thekua batter

4. Mix with a spoon.

dry flour mixture after mixing with ghee in a silver mixing bowl with a silver spoon

5. Now mix the ghee with the flour until you get a breadcrumb-like consistency. When you squeeze the mixture, it should form a lump and not fall apart.

Ghee and flour mix to a breadcrumbs / sand consistency and a piece of dough shows that the dough holds together when pressed

6. Mix ½ cup of chopped jaggery (85 grams) with ¼ cup of water in a small saucepan.

Jaggery melts in the water

7. Heat until all of the jaggery melts.

Jaggery melted in water in a dark, caramel-colored simple syrup in a silver saucepan

8. Add hot jaggery solution to the flour and work in small amounts. Add a few tablespoons of the jaggery liquid at a time.

Jaggery simple syrup added to ghee flour mixture

9. Mix with a spoon first.

Almost finished Thekua batter in a silver bowl with a spoon

10. Continue adding jaggery solution and mix. Continue until all of the jaggery solution has been added. Then mix and start to bring all of the dough together and knead lightly. Do not overwork the dough.

Make a firm or semi-soft batter. Cover with a lid or a kitchen cotton towel and let rest for 15 minutes.

Thekua dough after kneading into a shiny and relatively smooth ball of dough in a silver mixing bowl

layout

12. Make small balls out of the dough. You can use a small disher or ice cream scoop to make even amounts of dough.

Tablespoon large portions of the kua batter on a white surface

13. Press lightly flat with your palms or a rolling pin.

Thekua balls of dough on a white surface, with one flattened

14. Use a fork, toothpick or bamboo skewer to make patterns on the pressed dough.

Bamboo skewer making prints on a flattened piece of thekua dough

15. You can create any pattern!

Star-shaped pattern on flattened Thekua batter

16. You can also press or use cookie stamps with a Peda (Indian milk fondant) maker or a cookie press. Keep the prepared slices covered with a kitchen napkin to retain moisture until frying.

Cookie press that flattens and prints the kua dough

roast meat

16. Heat 1.5 cups of oil in a kadai or wok. Check a small piece of batter in the oil. If it is gradually coming to the top, the oil will be hot.

Then lower the heat to low or medium-low and carefully place the thekua in hot oil. Do not overfill the oil with the slices when frying.

You can use a thick-bottomed saucepan and a neutral-flavored, high smoke point oil. Canola, sunflower, peanut, vegetable or grapeseed oil are some of the options.

Thekua placed in hot oil in a pan and bubbly and hot

17. When one side is golden, gently turn it over and fry the second side. Be very careful when turning and use a tablespoon to do it carefully so that they don't break.

Turn a few times and fry until golden brown and crispy. Jaggery gives a deeper golden color in contrast to normal sugar.

Thekua rise to the surface of the frying oil and have turned golden

18. Place on kitchen paper to drain. After cooling to room temperature, store in an airtight container.

completed the kua on a plate lined with paper towels

19. Serve Thekua as a tea snack or to celebrate Chaath Puja. Enjoy!

Thekua in a small white enameled wok with an off-white doily on the side

Tips

Expert tips + FAQs


Can this Thekua recipe be scaled up?

Absolutely! Just increase the ingredients in proportional amounts.

How long will thekua last?

After the kua have cooled to room temperature, you can store them in an airtight container for up to a week.

Can I do Thekua in advance?

The thekua are kept in an airtight container for up to a week after cooking. You can also prepare the dough for this Thekua recipe the evening before frying and cool it in plastic wrap. Be sure to let the dough come to room temperature before shaping and frying, otherwise it may break.

What is "Jaggery"? Where can I find it?

Jaggery is the Indian name for an unrefined cane sugar made by boiling sugar cane juice (or sometimes date palm juice) in large metal containers. It is known by other names depending on where you come from – Piloncillo or Panela are names used in Latin America, Rapadura and Chancaca in South America, and names in Laos are just a few.

The sugar cane juice is boiled, leaving a hard deposit that is generally sold in blocks or cones. While you can sell it in basic form, I don't recommend it.

Jaggery has a far more complex taste than brown sugar, which is usually made up of granulated sugar and some molasses. It has earthy, caramel, and smoky undertones, which makes it a truly adorable and unique ingredient for making candy.

Jaggery is ubiquitous in Indian markets. However, if you are overseas you should be able to find it at international or Indian grocers as well as Latin American supermercados. You can also buy jaggery online, but the price is often higher than what you can buy it for at a regular grocery store.

Can I replace the jaggery with something?

If you can't find jaggery, you can substitute dark brown sugar, light brown sugar, or granulated white sugar, and even molasses. Just note that the complex taste of jaggery is missing in your final product.

Is Thekua the same as Khajuri?

While the two Indian sweets are quite similar in how they are made and even in their taste profile, Thekua and Khajuri are actually different sweets. The difference between Thekua and Khajuri is that Thekua is made from whole wheat flour and jaggery, while Khajuri is made from all-purpose flour and sugar.

The consistency of my dough doesn't look good … help!

What you're looking for is a batter that is a little elastic. It should be somewhere between a semi-soft and firm dough.

– If your dough looks crumbly and dry, add a few tablespoons of water.
– If your dough has become sticky or too soft, add a few tablespoons of flour.

Once you've done this Thekua recipe a few times, it will be easier to see the right consistency!

This Thekua recipe isn't quite what I expected in a cookie. Can i make it a little sweeter?

Thekua is a lightly sweetened biscuit. If you're looking for a sweeter taste, you can increase the amount of jaggery used.

Why do my Thekua come out so dark?

Thekua should have a nice golden brown hue when properly cooked. Before you start frying, aim for a good temperature of 180-190 ° C, which you can easily measure with a deep-frying / candy thermometer.

If you don't have a thermometer ready, there are three ways to check the temperature:

1. First, you can drop a small piece of your batter into the oil. When it gradually rises to the surface and starts bubbling at the top, the oil is ready.

Second, you can drop a small piece of bread into the shimmering oil. If it cooks golden brown in about 60 seconds, the temperature is right. If the bread stays pale, the oil will need more time to heat up. If the bread gets too dark during a 60 second window, the oil is too hot and should cool first.

Third, you can add a kernel of popcorn to your oil when you heat it. The popcorn will burst at around 180 ° C. Once the kernel bursts, you should get close to a reasonable temperature.

Do not fry over high heat, as the thekua darken too quickly and the inner dough remains uncooked. Fry over low or medium heat.

Only rotate when one side is golden and do it carefully. Be careful when frying these cookies as they are very delicate.

To twist the thekua, you can use two chopsticks to gently twist it into the oil. You can also use a spider skimmer instead.

Thekua in a small white enameled wok with an off-white doily on the side

More Indian Sweets Inspiration!

If you've made this recipe, please rate it on the recipe card below. If you'd like to get more delicious vegetarian Indian recipes straight to your inbox, sign up for my email newsletter.

If you want to brighten up your feed with beautiful, delicious, and achievable vegetarian Indian or world recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Preparation time 15th min

cooking time 25th min

total time 40 min

kitchen Bihari

Course: Sweets

Diet: vegetarian

Difficulty level: Easy

Servings 20th Thekua

Make dough

  • Put the wheat flour, salt, fennel seeds, desiccated coconut, and cardamom powder in a mixing bowl. Mix well and set aside.

  • Melt the ghee in a small bowl or pan while hot.

  • Add this hot ghee to the dry ingredients and mix with a spoon.

  • Then use your fingers to mix the ghee with the flour until you get a breadcrumb consistency. When you squeeze the mixture, it should form a lump.

  • Take jaggery and water in a saucepan.

  • Heat until all of the jaggery melts.

  • Partially add hot jaggery solution to the flour and mix it with a spoon first.

  • Add more parts and mix and then start to bring the dough together and knead lightly.

  • Make a firm or semi-soft batter.

  • Cover the dough with a kitchen towel and rest for 15 minutes.

layout

  • Later, make small balls out of the dough.

  • Flatten the dough balls lightly with the palms of your hands or a rolling pin.

  • Press the flattened slices with a peda maker, cookie design press, or with a toothpick, fork, or bamboo skewer to create design patterns.

  • Cover with a kitchen napkin or a kitchen towel.

Deep frying

  • Heat 1.5 cups of oil in a kadai or wok.

  • Add a small piece of batter to the oil. If it is gradually coming to the top, the oil will be hot.

  • Keep the heat on a medium to low value and soak the slices in hot oil.

  • When one side is golden, gently flip it over and fry the second side. Be very careful when turning and use a tablespoon to do it carefully so they don't break.

  • Fry gold and crispy. Due to jaggery, these have a deeper golden color.

  • Place on kitchen paper towels.

  • After cooling to room temperature, store in an airtight container.

  • Serve Thekua as a tea time cookie.

  • Scaling: Easily scale the recipe and make a small or large batch.
  • Make Ahead & Storage: Make thekua and after frying, store it in an airtight container for a week. You can also prepare the dough the evening before roasting and cool it in plastic wrap. Be sure to let the dough come to room temperature before shaping and frying, otherwise it may break.
  • Dough texture: When the dough looks crumbly and dry, add a few tablespoons of water. If the dough has become sticky or too soft, add a few tablespoons of flour.
  • Jaggery replacement: You can use dark brown sugar, light brown sugar, or granulated white sugar and even molasses.

Nutritional information

Thekua recipe

Amount per serving (1 Thekua)

Calories 85
Calories from Fat 36

% Daily Value *

fat 4g6%

Saturated fat 2g13%

Polyunsaturated fat 1g

Monounsaturated fat 1g

cholesterol 5 mg2%

sodium 2 mg0%

potassium 30 mg1%

carbohydrates 11g4%

Fiber 1g4%

Sugar 5g6%

protein 1g2%

Vitamin A. 1IU0%

Vitamin B1 (thiamine) 1 mg67%

Vitamin B2 (riboflavin) 1 mg59%

Vitamin B3 (niacin) 1 mg5%

Vitamin B6 1 mg50%

vitamin C 1 mg1%

Vitamin E. 1 mg7%

Vitamin K. 1 µg1%

calcium 5 mg1%

Vitamin B9 (folic acid) 3 µg1%

iron 1 mg6%

magnesium 11 mg3%

phosphorus 28 mg3%

zinc 1 mg7%

* Daily percentages are based on a 2000 calorie diet.

Do you like our videos? Then follow us and subscribe on Youtube for the latest recipe video updates.

All of our content and photos are protected by copyright. Please do not copy. If you as a blogger would like to adapt this recipe or create a Youtube video, please write the recipe in your own words and provide a clickable link back to the recipe at this url.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Close
Close

Adblock Detected

Please consider supporting us by disabling your ad blocker