> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Thekua Recipe

<img src="https://mintcdn.com/cookbook/HEzZ4KXpDZSPR-ox/images/heroes/bihari-thekua-recipe-khajur-recipe.webp?fit=max&auto=format&n=HEzZ4KXpDZSPR-ox&q=85&s=fadce4461dab2a40c45fcfac8ba39261" alt="Thekua Recipe" className="rounded-xl" width="900" height="601" data-path="images/heroes/bihari-thekua-recipe-khajur-recipe.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |           |
  | -------------- | --------- |
  | **Prep time**  | 10 min    |
  | **Cook time**  | 40 min    |
  | **Total time** | 50 min    |
  | **Serves**     | 14 pieces |
</Accordion>

## 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

## 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.

## Step-by-step

<Steps>
  <Step>
    firstly, in a large mixing bowl take 1¾ cup wheat flour and 2 tbsp rava.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-3.jpeg" alt="thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    also add 1 tsp fennel, ½ tsp cardamom powder, 3 tbsp dry coconut and mix well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-4.jpeg" alt="thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    further, add 3 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe). crumble and mix well making sure the dough holds shape.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-5.jpeg" alt="thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now prepare sugar water by heating ½ cup sugar in ½ cup water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-6.jpeg" alt="thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    stir well until the sugar dissolves completely. do not boil to attain any sugar syrup consistency.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-7.jpeg" alt="thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cool the sugar water completely, and pour over flour as required.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-8.jpeg" alt="khajur recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    knead to smooth and tight dough adding sugar water as required.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-9.jpeg" alt="khajur recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    pinch a small ball sized dough and roll to cylindrical shape. you can alternatively use thekua mould to shape them.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-10.jpeg" alt="khajur recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now shape to a triangle and mark leaves using a toothpick or skewer.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-11.jpeg" alt="khajur recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    deep fry in hot oil by dropping gently. or preheat and bake at 180 degree celsius for 12 minutes.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-12.jpeg" alt="khajur recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    flip over gently as they will be very soft.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-13.jpeg" alt="bihari khasta thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    fry for 15 minutes or until both sides turns golden brown.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-14.jpeg" alt="bihari khasta thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    drain off and cool completely. thekua will be soft when hot, it turns crisp once cooled completely.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/12/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-15.jpeg" alt="bihari khasta thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, enjoy **thekua** with a hot cup of [tea](/recipes/cutting-chai-recipe-mumbai-cutting-tea).

    <img src="https://hebbarskitchen.com/wp-content/uploads/mainPhotos/thekua-recipe-khajur-recipe-bihari-khasta-thekua-recipe-2-1920x1280.jpeg" alt="thekua recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/NH2p6wA0sBg" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## 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.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bihari-thekua-recipe-khajur-recipe/](https://hebbarskitchen.com/bihari-thekua-recipe-khajur-recipe/)
</Note>