03/07/2026
📲 Follow:
📘 Nidhi’s Cooking
Ingredients
*2 cups whole wheat flour
* ½ cup grated jaggery (or ⅓–½ cup brown sugar)
* ¼ cup ghee, melted
* ¼ cup warm water or milk (adjust as needed)
* 1 tsp fennel seeds (saunf)
* ¼ tsp cardamom powder
Instructions
1. Preparation:
* Dissolve the jaggery in the warm water or milk.
* Strain if there are any impurities.
2. Make the dough:
* In a large bowl, combine the whole wheat flour, fennel seeds, and cardamom powder.
* Pour in the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
* Gradually add the jaggery liquid and mix until a firm dough comes together. Do not over-knead.
3. Shape the thekua:
* Divide the dough into golf ball-sized portions.
* Flatten each portion slightly and press with a traditional thekua mold to create patterns, or simply shape them by hand.
4. Bake:
* Preheat the oven to 170°C (340°F).
* Line a baking tray with parchment paper.
* Arrange the thekuas on the tray, leaving a little space between each one.
* Bake for 15–18 minutes, then carefully flip them over.
* Bake for another 10–15 minutes, or until both sides are golden brown. The exact baking time may vary depending on the thickness of the thekuas and your oven.
5. Cool:
* Transfer the baked thekuas to a wire rack and let them cool completely. They will become crisper as they cool.
Tips:
* If the dough feels dry, add 1 teaspoon of warm milk at a time until it comes together.
* For a richer flavor, increase the ghee to ⅓ cup.
* For extra crunch, lightly brush the tops with melted ghee before baking.
* Store the cooled thekuas in an airtight container. They will keep well for 2–3 weeks at room temperature.
The baked version pairs wonderfully with a hot cup of chai and makes an excellent travel-friendly snack.
♥️ ❤️
