Thekua Recipe

Time and servings

Prep time	10 min
Cook time	40 min
Total time	50 min
Serves	14 pieces

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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

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Instructions

1. firstly, in a large mixing bowl take 1¾ cup wheat flour and 2 tbsp rava.
2. also add 1 tsp fennel, ½ tsp cardamom powder, 3 tbsp dry coconut and mix well.
3. further, add 3 tbsp ghee. crumble and mix well making sure the dough holds shape.
4. now prepare sugar water by heating ½ cup sugar in ½ cup water.
5. stir well until the sugar dissolves completely. do not boil to attain any sugar syrup consistency.
6. cool the usgar water completely, and pour over flour as required.
7. knead to smooth and tight dough adding sugar water as required.
8. pinch a small ball sized dough and roll to cylindrical shape.
9. now shape to a triangle and mark leaves using a toothpick or skewer.
10. deep fry in hot oil by dropping gently. or preheat and bake at 180 degree celsius for 12 minutes.
11. flip over gently as they will be very soft.
12. fry for 15 minutes or until both sides turns golden brown.
13. drain off and cool completely. thekua will be soft when hot, it turns crisp once cooled completely.
14. finally, enjoy thekua with a hot cup of tea.

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Step-by-step

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Video

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Notes

• firstly, prepare with half maida and half wheat flour for more flaky texture.
• also, fry the thekua in ghee for more rich flavour.
• additionally, deep fry in low flame, else it will not turn crisp.
• furthermore, replace sugar with jaggery as a healthy alternative.
• finally, thekua recipe will stay good for a week when stored in an airtight container.