Thekua, or Khajuri, is a sweet, crisp, crunchy Indian cookie made with whole wheat flour and seasoned with traditional Indian spices. These are deep-fried cookies made with whole wheat flour, sugar, and ghee and flavoured with fennel seeds and cardamom powder. It is a popular delicacy of UP and the Eastern Indian states of Bihar and Jharkhand. It is made especially during the Chhath Puja and on special occasions. It is also served as an evening snack similar to biscuits or cookies. This recipe gets ready in a jiffy and makes for the perfect snack when you crave something sweet and crisp. The best thing about this dish is its long shelf life. Once you make these thekuas, cool them down, store them in an airtight container in a cool and dry place, and relish them anytime. It stays good for months. You can also pack them for road trips and journeys and enjoy them as snacks.Follow this super quick and easy Bihari Khasta Thekua Recipe for the most authentic taste. These delicious fennel and cardamom flavoured deep fried cookies are my family favourite. If crunchy cookies are your preference, try this traditional Indian recipe today!
Utensil and Tools
- 2 Borosil Glass Mixing Bowl
- Vinod Platinum Triply Stainless Steel Kadai
- Faber Hobtop
Ingredients
- 2 ¼ cup (300 gm) Aata Whole wheat flour
- ⅔ cup (150 gm) Sugar
- ½ cup Lukewarm Milk
- 1 ½ tbsp Saunf Fennel seeds
- 1 tsp Cardamom Powder
- 6 tbsp Ghee Clarified butter
- 1-2 tbsp Water
- Oil or Ghee For frying
Video
Instructions
- Add sugar and lukewarm milk to a bowl. Keep it aside and let the sugar soak for 20 minutes.
- In a big mixing bowl, add whole wheat flour, fennel seeds, cardamom powder, and ghee. Mix them well.
- Rub the mixture with your fingers until the mixture holds shape; when you press the mixture between your fingers. It should look like a breadcrumb texture.
- Add the milk to the mixture and mix well. Collect the flour and shape it into a dough. Do not knead the dough. If you find it difficult to make dough, then gradually sprinkle 1-2 tablespoons of water on it and make dough.
- Grease the thekua mould with ghee or oil. If you don’t have mould, then skip this step.
- Pinch a lemon-sized dough from the prepared thekua dough, roll it, and shape it into a ball.
- Press the ball on the greased thekua mould. Press it gently and evenly. Take out the shaped thekua and keep it aside. Repeat the same process with the remaining dough.
- Heat oil or ghee in a kadhai or wok on medium flame. Gently slip the thekua’s in the oil. Do not overcrowd the kadhai.
- Fry the thekua on a medium-high flame. Gently flip the thekua once it changes colour, and the bottom turns slightly golden brown.
- Cook on a medium-high flame until it changes colour to golden brown. Transfer the thekua to a plate and let it cool down. Fry the remaining thekuas using the same procedure.
- Once cooled down, transfer the thekua’s to an airtight container. Store it in a cool and dry place and enjoy it for a month.
- Thekua is ready to serve. Serve it with tea, or enjoy it as it is.
Nutrition
Calories: 147kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 18mgPotassium: 236mgFiber: 10gSugar: 9gVitamin A: 1.025IUVitamin C: 13mgCalcium: 517mgIron: 33mg
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