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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine water and jaggery in a saucepan. Heat over medium flame until completely dissolved. Remove from heat and let it cool to room temperature.
Combine whole wheat flour and fennel powder in a large mixing bowl.
Pour in ghee and rub it thoroughly into the flour using your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed.
Gradually add the cooled syrup to the flour mixture. Knead into a firm, tight dough. Cover and let it rest for 10 minutes.
Divide the dough into small, lemon-sized balls. Flatten each ball gently into a thick disc using your palms or the back of a greased flat bowl.
Pinch one end to shape into a leaf, and press a fork or toothpick lightly onto the surface to create decorative patterns.
Heat oil or ghee in a deep pan over medium-low heat.
Gently drop the shaped discs into the hot oil in batches. Fry over low heat, flipping occasionally, until both sides turn deep golden brown and are cooked through.
Drain excess oil and transfer them to a plate or a wire rack. The thekuas will crisp up as they cool completely. Store in an airtight container for up to 3 weeks.
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Keep the kneaded dough away from warm surfaces or heat sources to prevent the jaggery from melting and making the dough sticky.
For a lighter-colored, extra-crispy version, replace jaggery powder with an equal amount of granulated white sugar.
Always fry on low flame to ensure the interior cooks evenly without burning the outer crust.
Can I use sugar instead of jaggery?
Yes, you can replace jaggery powder with an equal amount of granulated white sugar for a lighter-colored, extra-crispy version.
How long can I store the thekua?
The thekuas can be stored in an airtight container for up to 3 weeks.
Why is my dough sticky?
If the dough is sticky, it may be due to excessive heat melting the jaggery. Keep the dough away from warm surfaces or heat sources.
What oil is best for frying thekua?
You can use either oil or ghee for deep frying the thekuas.
How do I know when the thekua is cooked?
Fry on low heat until both sides turn deep golden brown and are cooked through.
