easy thekua recipe | khajur recipe | bihari khasta thekua recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 14 pieces
- Category: Snack
- Cuisine: bihari
Ingredients
- 1¾ cup wheat flour / atta
- 2 tbsp rava / semolina / suji (fine)
- 1 tsp fennel / saunf
- ½ tsp cardamom powder / elachi powder
- 3 tbsp dry coconut (grated)
- 3 tbsp ghee / clarified butter
- ½ cup sugar
- ½ cup water
- oil / ghee for frying
Method
- firstly, in a large mixing bowl take 1¾ cup wheat flour and 2 tbsp rava.
- also add 1 tsp fennel, ½ tsp cardamom powder, 3 tbsp dry coconut and mix well.
- further, add 3 tbsp ghee. crumble and mix well making sure the dough holds shape.
- now prepare sugar water by heating ½ cup sugar in ½ cup water.
- stir well until the sugar dissolves completely. do not boil to attain any sugar syrup consistency.
- cool the usgar water completely, and pour over flour as required.
- knead to smooth and tight dough adding sugar water as required.
- pinch a small ball sized dough and roll to cylindrical shape.
- now shape to a triangle and mark leaves using a toothpick or skewer.
- deep fry in hot oil by dropping gently. or preheat and bake at 180 degree celsius for 12 minutes.
- flip over gently as they will be very soft.
- fry for 15 minutes or until both sides turns golden brown.
- drain off and cool completely. thekua will be soft when hot, it turns crisp once cooled completely.
- finally, enjoy thekua with a hot cup of tea.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.