Thekua (with Poppy seeds)

Name: Thekua (with Poppy seeds)
Total time: 5400 s
Yield: 14 Thekuas
Cuisine: Indian
Ingredients: 2 cups Whole wheat flour; 2 tbsps Ghee; 2 tbsps Poppy seeds; 3 tbsps Dessicated coconut; 3/4 cup Gur/jaggery powder; 1/2 cup or 120 ml water; 7 Green Cardamom seeds powder; 1/2 tbsps Fennel / Saunf seeds; 3 tbsps water; as required Enough veg oil to deep fry

Jibita Khanna @Jibitakhanna

The time to have Thekua has arrived ..... Happy Chhath Puja to everyone .....I love thekua any time of the year ....I remember my first Delhi and Agra visit when I was in class Ke.G not for the Lal Qila or Taj Mahal but for the thekua mother had made especially for the journey after learning from Dai mein...☺️.
Now mummy makes no more she has forgotten the proportions of the ingredients so I followed Sanjeev Kapoor Khazana for the proportion of Flour, Gur and ghee which is very important... other things can be adjusted accordingly in my opinion which I did so ....I have added poppy seeds for the nutty flavour and reduced a bit of dessicated coconut....and added cardamom and fennel as per my preference......it has turned yummy ...took me back to my old days.
P.S: Before used to get easily from friends too so there was never a need to make but now after leaving Kolkata for many years, now I have to make myself whenever I feel like having it .
#thekua

Jibita Khanna @Jibitakhanna

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Ingredients

1 hr 30 mins

14 Thekuas

2 cupsWhole wheat flour
2 tbspsGhee
2 tbspsPoppy seeds
3 tbspsDessicated coconut
3/4 cupGur/jaggery powder
1/2 cupor 120 ml water
7Green Cardamom seeds powder
1/2 tbspsFennel / Saunf seeds
3 tbspswater
as required Enough veg oil to deep fry

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Steps

1 hr 30 mins

1

First of all mix the 1/2 cup water and jaggery powder and let it sit for 5 minutes so that the jaggery softens and mix easily. Stir and put ON the flame....on medium flame cook the jaggery/ Gur and water till all Jaggery gets dissolved. Put off the flame and let the Gur/jaggery syrup cool down.
2

Add all dry ingredients in a bowl and mix well then add ghee and once again mix it well. Now strain the Gur syrup and add it into the whole wheat flour mixture and knead it well before adding further water...I added 3 tbsp (measuring spoon) of water...add 1 tbsp at a time....make a hard dry kind of dough as you see in the picture. Let it rest for about 5-10 minutes covered with cling wrap.
3
4
5

Start heating the oil in the kadai on medium low flame. Divide the dough into 14 parts each weighing 40 GMs and shape them as per your desire....keep it plain or design with the handle of spoon or knife or thekua sacha whatever you have.
6

When you finish making 4 to 6 Thekuas start frying them, simultaneously make/ shape the Thekuas, in that way you will save time....I have fried the thekua on low flame and it took me 10-15 minutes to fry and get the nice golden brown color in each batch...do not overcrowd the oil....in between gently flip the sides...so that one side is not over browned.
7

Once done take it out and keep on kitchen tissue paper to absorb any extra oil....my thekua has turned crispy from outside (not teeth breaking hard) and soft inside. Happy Chhath Puja

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Cooksnaps

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Jibita Khanna @Jibitakhanna

on November 19, 2020 10:11

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.