Thekua Recipe is a popular sweet snack from Bihar, often made during festivals like Chhath Puja. It’s crunchy, mildly sweet, and made with whole wheat flour and jaggery, making it a healthier option than many other sweets.
Whether you’re making it for a festival or to enjoy with tea, this easy-to-make snack is perfect for any occasion.
Plus, it stays fresh for days, so you can prepare it in advance and have it ready whenever you feel like having some sweets! So let us learn how to make thekua with my easy-to-follow method. (step-by-step-recipe-video)
About Thekua Recipe:
Aata Gud Thekua, also known as Khajuria or Thikari, is an important part of our Bihari culture. It’s a fried sweet and, more importantly, a prasad offering during Chhath Puja.
This festival is mainly celebrated in Bihar and some parts of Uttar Pradesh to worship the Sun God. Chhath Puja is known to be one of the toughest pujas, and almost every Bihari tries to return to their hometown to celebrate it with their family.
Thekua is not just a festival treat anymore—it has become one of those snacks you can enjoy with your evening tea or pack into lunch boxes. It can also be made as a snack for Diwali or any festival, adding a festive touch to your celebrations.
This Aata Gud Thekua is made by mixing whole wheat flour, jaggery, fennel seeds, chopped dry coconut, and desi ghee into a dough.
The dough is then shaped into discs and deep-fried in ghee until golden and crispy. There’s also another version made with sugar, which is mostly enjoyed as a snack.
I love trying both! When made with sugar and maida (refined flour), Thekua gets a crunch that reminds me of cookies. That’s why I call it “desi cookies.”
This Gur thekua is more than just a snack—it combines tradition and texture perfectly!
Every home has its own way of making Thekua Recipe, and it’s something that reflects personal touches and family traditions.
For students living in hostels or away from their hometown, a big box of Aata Gud Thekua is a must-have when they return after a visit—something that keeps them connected to home.
Traditionally, Thekua is deep-fried to make it crispy, but if you’re looking for a healthier version, you can bake it. Although the baked version isn’t as crispy, it still tastes delicious.
I also love playing with different flavors—sometimes adding coconut for an extra twist or experimenting with spices like cinnamon or nutmeg. There’s no end to the ways you can make this recipe your own!
For me, Aata Gur Thekua is more than just a festival dish. I make smaller batches throughout the year as a snack for my family.
It’s a hit with my kids—they even take it to school in their tiffin, and I always hear them say, “Mom, can you make more of those cookies?”
And the best part?
Thekua stays fresh for several days, so it’s perfect to have on hand whenever those sweet cravings hit.
I’m constantly trying out new ways to make Thekua Recipe. I’ll be sharing more of these different versions on my blog soon, so stay tuned if you want to try some fun twists on this traditional recipe!
Whether you’re preparing it for Chhath Puja, a festival, or just to enjoy with a cup of tea, Gur Thekua is worth adding to your snack list.
It’s easy, wholesome, and packed with the goodness of tradition—plus a bit of experimentation if you’re like me and love trying new things!
Serving Suggestion:
With a hot cup of tea or coffee: Gur Thekua is perfect for tea-time, adding a sweet crunch to your break.
In lunch boxes: Pack it in your kids’ tiffin for a tasty and wholesome treat they’ll enjoy.
As festive treats: Make these Aata Gud Thekua for Diwali or any other festival to share with family and friends.
Quick snack on the go: Great for carrying along when traveling or as a midday snack to keep you going during busy days.
Storage Suggestion:
Store in an airtight container: Once the Gur thekuas are completely cool, transfer them to an airtight container to keep them crispy.
Stays fresh for 10-15 days: Since it doesn’t contain any perishable ingredients, Thekua can easily last for up to two weeks.
Avoid moisture: Keep the container in a cool, dry place to prevent the Gur thekuas from turning soft.
Pro Tips for Making the Best Aata Gud Thekua:
Use jaggery for flavor and nutrition: If you prefer a deeper, caramel-like sweetness, use jaggery instead of sugar.
Use maida for a cookie-like crunch: Replacing whole wheat flour with maida will give you a lighter, crispier texture.
Add coconut or dry fruits: Desiccated coconut or chopped nuts like almonds can enhance the taste and add an extra crunch.
Fry on medium heat: Too high heat will brown the outside quickly, leaving the inside uncooked. Keep the heat at medium for even cooking.
Shape them with fun patterns: Use forks, molds, or your creativity to add beautiful patterns to your thekuas. Kids especially love this!
For softer thekuas: If you prefer a softer texture, add more ghee while kneading the dough.
Why You Should Make This Recipe:
Easy to make: With just a few basic ingredients, this recipe comes together quickly.
No preservatives: Homemade thekua is free from artificial additives, making it a healthier alternative to store-bought sweets.
Great for festivals and special occasions: Whether it’s Diwali, Chhath Puja, or any celebration, thekua fits perfectly into festive menus.
Long shelf-life: Unlike many other sweets, thekua stays fresh for days, making it ideal for travel or as a ready snack at home.
Versatile: You can play with ingredients like coconut, spices, or dry fruits to give it your twist.
A healthier treat: When made with whole wheat flour and jaggery, it becomes a wholesome snack with added nutrients.
Kids love it: Its crunchy, cookie-like texture makes it a hit with kids—and it’s easy to pack for school!
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Basic Ingredients Used to Make this Aata Thekua Recipe:
Whole Wheat Flour (Atta): This is the base ingredient for Thekua, giving it structure and a slightly dense texture. It’s healthier than refined flour (maida) and adds a wholesome, earthy flavor to the dish.
Jaggery (Gur): Jaggery acts as the natural sweetener in Thekua, giving it a rich, caramel-like taste. It’s also packed with nutrients, making the dish more wholesome than sugar-based sweets. You can also use sugar if you prefer a cookie’s flavor or a crunchier texture.
Fennel Seeds (Saunf): These seeds give Thekua its distinctive taste. They also help in digestion and bring a refreshing aroma to the recipe.
Desi Ghee: Ghee is used in the dough and for deep-frying the Thekua. It adds a rich aroma, while also helping the dough hold together. Ghee also ensures the Thekua stays crispy after frying. You can use oil if you want vegan thekua or you don’t want to use ghee.
Water: Water is used to knead the dough. You can adjust the water requirement based on the consistency you want.
Thekua Recipe
Ingredients
Instructions
- In a bowl add aata and ghee. Mix it well.
- Now add fennel seeds and mix well.
- Then add powdered jaggery and mix until the flour binds well when you try to make a ball out of it.
- Depending upon the amount of flour you are using, you may want to divide it into two parts this is because we are adding jaggery, which may make the dough excess watery by the time you are done with the complete frying process.
- So add water little by little to the one part of it and knead it into a medium soft dough.
- Take small portions of the dough and make a ball of it.
- Now flatten the ball between your palm or on the rolling board to 1/2 inch of thickness and place it in a tray.
- You can use any of your available kitchen tools to make design on the thekua, if you don’t have a mould. (If you have mould simply flatten the ball onto the mould).
- Now heat oil in a pan and fry the thekuas on medium flame till they turn golden brown and it gets cooked properly from inside.
- So the thekuas are ready to be served.
- Let it cool down complete so that it becomes firm.
- Store them for 15-20 days in an airtight containers and use it as snacks.
Notes
Nutrition
Frequently Asked Questions About the Recipe:
Can I use sugar instead of jaggery?
Yes, you can! Using sugar will give Thekua a different sweetness and make it crunchier, more like cookies. Jaggery, on the other hand, adds a rich, caramel flavor and some nutritional benefits.
Can Thekua be baked instead of fried?
Yes, you can bake Thekua. Preheat the oven to 375 F. Line a baking tray with parchment paper. Bake the thekua cookies for around 20-25 minutes. While baked Thekuas won’t be as crispy as the fried ones, they still taste great and are a healthier option.
How long can Thekua stay fresh?
When stored in an airtight container in a cool, dry place, Thekua stays fresh for 10-15 days. Make sure they are completely cool before storing to keep them crispy.
Can I add dry fruits or coconut to Thekua?
Absolutely! Adding chopped almonds, cashews, or desiccated coconut can give thekua extra flavor and texture. You can customize the recipe to your liking.
How can I make Thekua softer?
If you prefer softer Thekuas, add a little extra ghee to the dough.
Can I make Thekua for Diwali or other festivals?
Definitely! Thekua is traditionally made during Chhath Puja, but it’s a great snack for any festival, including Diwali, or simply as a sweet treat to enjoy at home.
Why is my Thekua not crispy enough?
This could happen if the dough is too soft or if they were fried at low heat. Make sure the dough is firm, and fry it on medium heat to get that perfect crunch.
Can I use oil instead of ghee for moin?
Ghee brings more crispiness and a traditional flavor. But you can use oil instead. but the taste and texture might differ slightly.
Why is my Thekua dough breaking while shaping?
If the dough is too dry, it may break. Add a little water or ghee to make it more pliable and easier to shape. Kneading it well also helps bind the ingredients better.
Why are my Thekuas turning dark too quickly while frying?
This usually happens if the oil or ghee is too hot. Fry them on medium heat to ensure even cooking and perfect golden-brown color.
Can Thekua be made vegan?
Yes! Use coconut oil or any neutral oil in place of ghee to make it vegan. Ensure that no dairy-based ingredients are added while preparing.
Can I make gluten-free Thekua?
You can try using gluten-free flour like millet or rice flour. However, the texture will be different, and you may need to adjust the water or ghee to make the dough manageable.
How do I stop my Thekua from soaking up too much oil?
Make sure the oil or ghee is hot enough before adding the Thekuas. Frying them on medium heat also prevents them from absorbing too much oil. Avoid overcrowding the pan while frying.
Can I reuse the ghee or oil after frying Thekua?
Yes, you can reuse the leftover ghee or oil, especially if it hasn’t burned. Strain it to remove any crumbs, and you can use it for other frying or cooking needs.
How do I give Thekua a festive touch?
You can dip the fried Thekuas in a thin sugar or jaggery glaze for an extra touch of sweetness, or sprinkle edible silver leaf (varak) on top for special occasions like Diwali.
My Recommended Product:
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