Bihari Style Thekua recipe is an easy, flaky tea-time sweet snack recipe with no preservatives, yet can be stored and consumed for 15-20 days.(Step-by-step-video)
About Bihari Style Thekua Recipe
Thekua are crisp crunchy cookies flavored with traditional Indian spices. These delicious deep fried cookies are a family favorite. If you love crunchy cookies, try this traditional Indian recipe today!
Yes, this recipe has a very typical name but trust me it has a very opposite taste. Traditionally this recipe is made with wheat flour and Jaggery but this can also be made using all-purpose flour. People used to make the different designs on this cookies using “Thekua mould”.
It is basically a wooden block which has designs engraved on both the sides. So when you press the dough onto it with the side of your palm, the imprint of the design on the saancha (Thekua mould) is transferred over the surface of the Thekua.
Thekua is very popular in North and East India and it has been served as a sweet snack for centuries in some of these places. In India, this recipe is considered a very important part of some festivals, especially in “Chhath Puja”, when this snack is a must-have recipe.
In fact, this is what is offered to the God Sun as a Prasad. Chhath Puja is a four-daylong celebration festival that includes several traditional rituals like holy bathing, fasting, and standing for hours in water making offerings to the Sun God.
Chhath Puja is incomplete without this recipe. This recipe has so many other names like some people call it Khajoor and some Thikari and so on…
Last time, there were two snacks item I prepared for my brother. Yep!!! you are right the first one was nimki, the recipe I shared sometime back and the second one is Thekua.
Trust me I never imagined I could ever make this recipe because of the authenticity it required. But as my hubby says, after all, I am my Mom’s daughter so the art of making good food has to be an inherent part of me as well…
And it is so true that “experience makes a man perfect”. In fact, it made a woman perfect in my case. This was the second time I was making Thekua (the first time was when I made it for my brother and the 2nd time was when I made this video). And this time it turned out to be even better than the last one.
The texture was just right and so was the quantity of the ingredients as well. I was a little worried about the amount of sugar and the sweetness, but my moms advice that had come out of years of experience couldn’t have gone wrong.
In fact you can even bake it to give it a little healthier touch though I don’t really call anything made out of “all purpose flour”, very healthy. This is a nice tiffin snacks for your little ones and I am sure they will love it just as my little one likes it.
It is soft when hot but hardens after it cools.
Why You Should Make this Recipe?
- Perfect tea-time snacks
- Requires only few ingredients
- It is very easy to make
- Does not require any preservative
- Can be stored and eaten for several days.
Looking for some more Snacks Recipes:
Basic Ingredients Used to Make this Recipe:
All-purpose Flour: Traditionally this recipe is made with whole wheat flour but to give this recipe more of a cookies texture, I made this with maida this time.
Sugar: As a sweetener, I am using sugar here.
Fennel Seeds: Don’t skip fennel seeds as it gives a nice flavour to the dish.
Oil/Ghee: You would be needing oil or ghee to deep-fry and for moin. You can use either ghee or oil, depending on your choice. Also for the perfect outer crisp, it is very important to add a generous amount of ghee or oil during the time of making the dough.
Nuts: You can add small pieces of dry fruits like dried coconut, and nuts to add extra crunch and flavour to the thekua. Avoid adding whole pieces of dry fruits. I love adding raisins, while shaping thekua try to press the raisins inside if it’s visible outside as it tends to come out while frying.
Deep Fried Cookies Thekua Recipe – Step by Step Video
- 4 cups All purpose flour
- 1 cup Sugar
- 1 tbsp Fennel seeds
- 1/2 cup Ghee for moin
- Cashew chopped, as required
- Raisins chopped, as requied
- Oil/ghee to deep fry
- In a bowl add maida and ghee.
- Mix it well until the flour binds well when you try to make a ball out of it.
- Now add sugar, dry fruits and fennel seeds and mix well.
- Depending upon the amount of flour you are using, you may want to divide it into two parts this is because we are adding sugar, which may make the dough excess watery when we add water in the next step.
- Add water little by little to the one part of it and knead it into a medium soft dough. (ensure that the sugar should not be dissolved in the kneading process and one shall be easily able to identify the sugar granules in the dough. This is to give it a crunchy taste)
- Take small portions of the dough and make a ball of it.
- Now flatten the ball on rolling board to 1/2 inch of thickness and place it in a tray. You can even flatten the ball by your palm or your finger.
- Heat oil in a pan and fry the thekuas on low flame till they turn golden brown and it gets cooked properly from inside.
- So the thekuas are ready to be served.
- You can serve it hot or cold.
- Store them for 15-20 days in an airtight containers and use it as snacks.
DO NOT fry more than 4-5 pieces at once.
Frequently Asked Questions About Thekua Recipe:
How long will thekua last?
Thekua can be stored for longer, as it has got a long shelf life. Thekua can be stored for a long if it is stored properly. You can keep thekua in a cool dry place in an airtight container for a couple of weeks.
Can I bake thekua?
Yes, you can bake the thekua recipe in the oven. But the thekua tastes good when you deep fry them. Deep-fried thekua always gives the best results.
Is Thekua Vegan?
You can avoid using ghee, if you want vegan thekua, and can use any other cooking oil instead of ghee.
Why my Thekua is uncooked from the inside?
If the temperature of the oil for deep frying the the thekua is too high, then they get brown from the outside quickly, leaving the inside dough uncooked. Fry at low or medium-low heat. Turn only when one side is golden and do it gently, as they are quite delicate.
Why do the cracks occur in my Thekua?
The dough prepared for thekua is tight. So, during the time of shaping the thekua, cracks occur which is very much normal.
How to shape thekua without mould?
Traditionally, thekua is shaped with wooden moulds. In case you don’t have one then you can shape them with your hand and design them with a fork or toothpick.
Why is my thekua getting stick to the mould?
Grease the mould with either ghee or oil to resist the dough to stick to the mould.
Why my thekua gets soft?
It is very important to prepare a tight dough. If the dough becomes soft, then the texture of thekua won’t be crispy and you will not get khasta thekua.
My Recommended Product:
To make Thekua you would be needing Mould, so I have listed a product here, just for you. You might want to check. You can even check out my PAGE on Amazon, where you will find my favourite kitchen tools, Appliances, Accessories, and more HERE.
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