· By ODM Masala
Thekua Recipe: Crispy Chhath Prasad With Saunf & Gur
Quick answer: Thekua is a crisp, sweet Bihari biscuit made from whole wheat atta, jaggery and ghee, flavoured with saunf (fennel seeds) and elaichi, then pressed in a wooden mould and deep-fried. It is the main prasad of Chhath Puja, and a batch takes about 45 minutes from dough to plate.
Ask anyone from Bihar or Purvanchal what Chhath smells like, and most will say thekua frying in ghee. Thekua (also called khajuria or thokwa in some homes) is a hard, crunchy, gently sweet biscuit that keeps for weeks, which is why families make it in big batches for the festival and share it with everyone.
What do you need for thekua?
This recipe makes about 20 to 22 medium thekua.
- 2 cups whole wheat atta (about 250 g)
- 3/4 cup grated or powdered jaggery (gur), about 150 g
- 1/2 cup water to melt the jaggery
- 3 tbsp ghee for the dough (moyan), plus ghee or oil for frying
- 1.5 tsp mota saunf (fennel seeds), lightly crushed
- 4 to 5 green cardamom pods, seeds powdered
- 2 tbsp desiccated coconut (optional)
Saunf is the signature flavour here. Mota saunf, the plump, robust fennel used in cooking, holds up well to deep-frying and gives each bite that sweet, warm, slightly anise-like note. If you are new to it, our guide on how to use saunf in everyday cooking explains the two types.
How do you make thekua step by step?
- Melt the jaggery: Warm the jaggery with 1/2 cup water on low heat just until it dissolves. Do not boil it into a syrup. Strain and let it cool till lukewarm.
- Rub in the ghee: In a wide bowl, mix atta, crushed saunf, elaichi powder and coconut. Add 3 tbsp ghee and rub it in with your fingertips until the flour holds shape when you press a fistful.
- Make a stiff dough: Add the jaggery water little by little and knead into a firm, tight dough, stiffer than roti dough. A soft dough makes thekua that spread and lose the pattern. Rest it covered for 10 minutes.
- Shape: Take a lime-sized ball, flatten it to about 1 cm thick and press it on a thekua mould (sancha). No mould? Press with a fork or the back of a grater for lines.
- Fry slowly: Heat ghee or oil, then turn the flame to low-medium. Slide in 4 to 5 thekua and fry for 6 to 8 minutes, turning once, until deep golden brown on both sides.
- Cool fully: Drain on a rack. Thekua turn properly crisp only after they cool completely.
Why does thekua turn hard or soft?
| Problem | Likely cause | Fix |
|---|---|---|
| Rock-hard thekua | Too little ghee in the dough | Use the full 3 tbsp moyan and rub it in well |
| Soft, chewy thekua | Dough too wet or fried too fast | Knead stiff and fry on low-medium heat |
| Raw inside, dark outside | Oil too hot | Lower the flame and fry longer |
| Cracks and breaks apart | Dough too dry or not rested | Add a spoon of jaggery water and rest 10 minutes |
How long does thekua last?
Stored in a clean, dry, airtight steel or glass jar, thekua stays good for 2 to 3 weeks at room temperature. Keep it away from moisture, and always use a dry spoon or hand. That long shelf life is exactly why it travels so well to family members living away from home.
Which spices make thekua taste best?
Keep it simple. Freshly crushed saunf and elaichi are all a good thekua needs. Crush the saunf just before mixing so its oils stay strong. Spices that are handpicked and free from artificial colours, fillers and preservatives give the cleanest aroma, which matters in a recipe with so few ingredients. Some families add a pinch of dry ginger or a few chopped dry fruits, but the classic Chhath version is atta, gur, ghee, saunf and elaichi.
FAQ
What is thekua called in English?
There is no exact English name. It is usually described as a Bihari wheat and jaggery cookie or a deep-fried festive biscuit made for Chhath Puja.
Can I make thekua with sugar instead of jaggery?
Yes. Dissolve the same amount of sugar in warm water or milk. Jaggery gives a deeper colour and caramel taste, while sugar gives a lighter, crispier biscuit.
Can thekua be baked instead of fried?
Yes. Bake at 180°C for 20 to 25 minutes, brushing with a little ghee. Baked thekua are less crisp than fried ones but still tasty.
This Chhath, make your thekua with fresh, bold fennel: try ODM Mota Saunf and taste the difference in every bite.