Thekua

Method

1. 1

   Step 1

   Warm the jaggery with the water over low heat, stirring, just until it dissolves. Strain if there is grit and let it cool to lukewarm.

   • 5 min
   • low heat
   • Saucepan (opens in a new tab)

   

2. 2

   Step 2

   Mix the flour, coconut, fennel and cardamom (opens in a new tab) in a bowl. Add the melted ghee (opens in a new tab) and rub it in with your fingertips until the mixture holds together when squeezed in a fist.

   • 5 min
   • Mixing bowl (opens in a new tab)
3. 3

   Step 3

   Add the jaggery syrup a little at a time and knead to a stiff, non-sticky dough, much firmer than chapati dough. Cover and rest for 10 minutes.

   • 5 min

   Too soft a dough makes thekua that spread and lose the pattern; too much water makes them hard.

   

4. 4

   Step 4

   Pinch off walnut-sized pieces (about 25 g), roll smooth and press each into a thekua mould or onto the back of a fork or grater to make a pattern, about 1 cm thick.

   • 10 min
5. 5

   Step 5

   Heat the oil in a wok (opens in a new tab) to about 160 °C (a piece of dough should rise slowly with small bubbles). Fry 5–6 thekua at a time on medium-low heat, turning once, for 6–8 minutes until deep golden-brown and crisp right through. Drain on a rack.

   • 25 min
   • 160°C
   • medium-low heat
   • Wok (opens in a new tab)
   • Slotted spoon (opens in a new tab)

   Food safety: Never leave hot oil unattended; keep the pan's handle turned inwards.