Thekua / Bihari Khasta Thekua / Gur Thekua / ঠেকুয়া / Khajur

Thekua is a traditional deep-fried sweet snack made from whole wheat flour (atta). This traditional Bihari thekua recipe is offered as prasad during the Bihari festival of Chhath Puja. Chhat Puja is dedicated to Surya and his wife Usha (Chhati Mai) , where they are thanked for maintaining the flow of life on earth. No idols are worshiped in this Puja. The festival is also celebrated in Jharkhand, eastern Uttar Pradesh and the Terai region of Nepal. Thekua is also called kajuria, khajoor or khajur in Bihar and Jharkhand.

Traditionally, Thekua is made with gud or jaggery, but if you want you can make it with sugar also.

Dough should be stiff and quite hard to make crumbly thekua. Soft dough will result in soft, non-crumbly thekua. Thekua is traditionally made using wooden mould called saancha, If you do not have saancha, you can use backside of glass, cup, toothpick, skewers or fork to make the desired design or pattern. Even you can use your bare hands to create a design or you can just keep it plain.

Here I have used only kismis / raisin, you can use any dryfruits to make it more crunchier and tasty.

How to make Thekua / Bihari Khasta Thakua / Khajur

Moumita Thekua is a traditional deep-fried sweet snack made from whole wheat flour (atta). This traditional… Recipes Thekua, chat puja Bihari, Indian Print This

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups - Wheat Flour / Atta
• 3/4  cup Jeggery
• 1/4 cup Water
• 2 tablespoon Rava / Semolina / Suji
• 1 teaspoon Fennel seeds
• 1/2 teaspoon Green Cardamom powder
• 1/4 cup Dry Grated Coconut
• 1 tablespoon Kismish / Raisin
• 2 tablespoon chopped Dry Grated Coconut
• 3 tablespoon Ghee
• Oil / Ghee as required for deep frying

 

Instructions

1. Pour 1/4 cup water in a pan, if required add little more
2. Break jeggery into small pieces, put jaggery pieces  in the water filled pan and heat it, stirring with a spoon  that all the jaggery dissolves in water.
3. After the jaggery dissolves in water, drain this solution through a sieve to remove any impurities. 
4. Add flour in a big mixing bowl, put cardamom powder, grated dry coconut, chopped dry coconut, chopped raisins and suji  in it.
5. Pour jeggery water over atta mixture as required.
6. knead to smooth and hard dough adding jeggery water as required.
7. Take small ball sized dough. 
8. Now shape to a triangle and mark leaves using a fork or toothpick.
9. Make all thekuas like that.
10. Heat oil or ghee in a kadai .
11. Deep fry in hot oil by dropping gently. or preheat and bake at 180 degree celsius for 12 minutes
12. Fry on medium heat.
13. Flip over gently as they will be very soft.
14. Fry on medium heat until both sides turns golden brown.
15. Remove from heat and cool completely.
16. Thekua will be soft when hot, it turns crisp once cooled completely.

Notes

If you want you can bake them also, preheat and bake at 180 degree celsius for 15 minutes.