Look inside for the detailed recipe and video.Baked Thekua is a baked version and an adaptation of the popular Thekua recipe. Thekua is a popular snack and a festival recipe from the states of Bihar, Jharkhand and UP. Thekua is often made on festive occasions and as a prasad (offering) for the Chhath Puja. Traditionally These are made with whole wheat flour, dry coconut flakes, fennel seeds, jaggery, ghee and milk; the stiff dough is made with these ingredients (like cookie dough), then it is deep-fried in ghee or oil until crisp and golden brown. In this recipe, thekua is baked in the oven instead of deep-frying for a less guilt and healthier option. It is a great snack recipe and very quick and easy to make. Thekua is one such snack that all age groups love. Fennel seeds mixed with flour and ghee imparts a lovely sweet flavour to the thekua. Do not skip the fennel seeds and ghee in this recipe. Try not to substitute the ghee with butter or any other fat, as it will not be as flavorful as this one. Serve the delicious thekua with tea or enjoy it as it is.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Saucepan Pan
- SiliconSpatula
- Borosil Glass Mixing Bowl
- Borosil DIGIPRO Digital OTG
- Rectangle Non Stick Wire Cooling Grid Rack
Ingredients
- 2 cups Wheat Flour (Aata)
- ½ cup Desiccated coconut
- ½ tsp Baking powder
- 1 tbsp Fennel seed (saunf)
- ⅔ cup Jaggery powder (100 gm)
- ⅔ ⅔ cup Ghee (Clarified Butter), semi-solid
- 4 tbsp Water
- 4 tbsp Milk
Video
Instructions
- Take a saucepan and melt the jaggery powder with 4 tablespoons of water until melted completely on low-medium heat. Turn off the heat and keep aside the melted jaggery to cool down.
- Preheat the oven to 180 C. Line the baking tray with parchment paper or grease it with butter.
- Mix wheat flour, desiccated coconut, baking powder and fennel seed (saunf) and ghee to the flour and mix it well.
- Add the cooled jaggery liquid to the flour mixture and mix it well. Make a stiff and smooth thekua dough by adding milk 1 tablespoon at a time. The dough should be smooth, not sticky. (amount of the milk depends on the quality of flour, you might require more or less milk to make the dough). Don’t over knead the dough.
- Take a small lemon-sized dough, roll it into a ball, flatten it with your palm, and shape it with your fingers. And If you like, you can decorate the Thekua with some patterns using a toothpick or fork to make it pretty (you can use thekua moulds also to make the beautiful patterns on the thekua).
- Bake it for 15-18 minutes or until the edges of the thekua become brown. They will be still a little soft when you take them out of the oven but will harden as it cools down.
- Let it cool down on a wire rack. Once it is cooled down, store the thekua in an airtight container.
- Baked thekua is ready to serve.
Nutrition
Calories: 67kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 11mgPotassium: 28mgFiber: 1gSugar: 4gVitamin A: 4IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
