Thekua Recipe by Sanjeev Kapoor

Introduction

Hi, I’m Ava and I’m excited to share with you my favorite recipe for Thekua, a popular Indian sweet snack that’s perfect for any occasion. I enjoy cooking and experimenting with different recipes, but this one holds a special place in my heart. Not only is it delicious, but it also brings back memories of my childhood in India. I hope you enjoy making it as much as I do!

Curiosities, Statistics and Facts

• Thekua is a traditional sweet snack from the Bihar region of India.
• It is commonly made during festivals and special occasions.
• The recipe has been passed down through generations and varies from family to family.
• Thekua is made with whole wheat flour, jaggery (unrefined cane sugar), and ghee (clarified butter).
• According to a recent survey, Thekua is one of the most popular Indian sweets in the United States.
• Studies show that jaggery has several health benefits, including improving digestion and boosting immunity.
• Thekua is a great source of energy and can be enjoyed as a midday snack.

Ingredients

• 2 cups whole wheat flour
• 1 cup jaggery, grated
• 1/2 cup ghee
• 1/4 cup water
• 1/4 tsp cardamom powder
• 1/4 tsp fennel seeds
• 1/4 tsp sesame seeds
• 1/4 tsp poppy seeds

Preparation

1. In a large mixing bowl, combine the whole wheat flour, cardamom powder, fennel seeds, sesame seeds, and poppy seeds. Mix well.
2. In a pan, melt the ghee over low heat. Add the grated jaggery and stir until it melts and combines with the ghee.
3. Add the jaggery-ghee mixture to the dry ingredients and mix well. Add water gradually and knead the dough until it is smooth and firm.
4. Divide the dough into small balls and flatten them into discs. Make a small indentation in the center of each disc using your thumb.
5. Heat oil in a frying pan over medium heat. Fry the discs until they are golden brown on both sides.
6. Remove from the pan and let them cool on a wire rack.
7. Your delicious Thekua is ready to be enjoyed!

Tips

• If the dough is too dry, add a little more water.
• Make sure the jaggery and ghee are well combined before adding them to the dry ingredients.
• Use a non-stick pan to fry the discs to prevent them from sticking.
• Thekua can be stored in an airtight container for up to a week.

FAQ