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.