Bihari Thekua
Deep-fried, dense wheat flour and jaggery cookies stamped with traditional patterns, the essential offering during Chhath Puja.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Mixing bowl
- •Kadhai for deep frying
- •Traditional mould or fork
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15 g
- carbs
- 42 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 310 kcal
Instructions
- 1
Stir the jaggery into warm water until it dissolves. Pour it through a sieve to remove any impurities.
- 2
Mix the flour, melted ghee (clarified butter), coconut, fennel seeds and cardamom powder in a large bowl.
- 3
Pour in the jaggery water bit by bit to make a stiff, non-sticky dough. Do not knead it too much.
- 4
Pinch off small portions and flatten them into discs. Press with a fork or mould to make ridged patterns.
- 5
Heat the oil or ghee in a deep pan over low-medium heat.
- 6
Fry the thekua in batches on low heat for 10-12 minutes. Cook until deep golden brown and firm throughout.
- 7
Drain them well and let them cool completely before storing.
Chef's tips
Always fry on low heat so the thick discs cook right through without burning on the outside.
Storage
Stores well in an airtight container for 2-3 weeks at room temperature.
Reheating
No reheating needed; a shelf-stable snack eaten as is.
Common mistakes to avoid
- •Frying over high heat, which browns the outside before the inside can cook through.
Serving suggestions
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