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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine jaggery and water in a small pan over medium heat. Stir until completely dissolved. Remove from heat and cool to room temperature.
Mix whole wheat flour, desiccated coconut, fennel seeds, and cardamom powder in a large mixing bowl.
Pour in the melted ghee. Rub it thoroughly into the flour mixture with your fingertips until it resembles coarse breadcrumbs and holds together when squeezed in your palm.
Gradually add the cooled syrup to the flour. Gently bind into a tight, firm dough (do not over-knead). Cover and rest for 10 minutes.
Divide dough into lemon-sized balls. Press each ball firmly between your palms or use the bottom of a flat bowl to flatten into thick discs.
Heat oil or ghee in a deep pan over medium-low heat. Drop in the shaped discs carefully. Fry on a low flame, flipping occasionally, until deep golden-brown and cooked through.
Transfer to a paper towel or wire rack and let them cool completely.
The thekuas will crisp up as they cool. Store them in an airtight container.
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Jaggery gives a dark golden hue and deep caramel flavour; white sugar creates a lighter colour and extra crispy texture.
Avoid adding warm syrup to the dough.
Deep-fry on low heat to prevent the outside from darkening while the centre remains raw.
Can I use sugar instead of jaggery?
Yes, you can use sugar instead of jaggery. It will create a lighter colour and extra crispy texture.
How long can I store thekuas?
Thekuas can be stored in an airtight container for 2 to 3 weeks.
Do I need a thekua mould?
No, you can shape the thekuas by pressing the dough between your palms or using a flat bowl.
What type of oil is best for frying?
Use ghee or a neutral oil for deep frying.
Why is my thekua not crispy?
Ensure you fry on low heat to allow the thekuas to cook through and crisp up as they cool.
