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Baked Thekua

Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Baked Thekua


Atta (I use Ashirvad Multigrain atta) - 3 cups
Baking powder: 1 tsp
Jaggery (powdered) - 1 and 1/2 cups
Ghee - 1 and 1/2 cups
Dessicated coconut - 1 cup
Fennel seeds - 2 tbsps
Water: 1 cup (approx.)

Method of Preparation

1. Mix baking powder, coconut powder, fennel seeds and ghee with atta, thoroughly.
2. Take jaggery powder and 1/2 cup water in a saucepan and heat to give three boils.
3. Cool and strain the jaggery syrup. Add to the atta mixture and mix well.
4. If too crumbly, sprinkle a little water on the mixture to make it mouldable.
5. Take one handful of the mixture at a time, roll it into a laddoo and press between palms
    or onto a thekua mould*, to get 1cm thick thekuas.
6. Spread the thekuas on a greased baking tray. Preheat electric tandoor, till red hot,
    and place the tray inside.
7. Keep for 2 mins, then switch off the tandoor, with the tray inside.
8. Keep for 10-15 mins, till the thekuas become reddish brown.
9. Take the tray out, cool to room temperature and serve.

Notes & Tips

1. *Thekua mould (saancha) is a wooden block. Beautiful patterns are engraved on its surface so that when you press the Thekua dough onto it, the imprint of the pattern on the saancha is transferred over the surface of Thekua.

2. The Thekua has been baked here and not deep-fried as done in conventional Thekua making. I have also used muti-grain atta instead of normal atta. This makes this Thekua much healthier than the conventional Thekua.

3. Warning: Do not attempt to make the Thekua by deep-frying as it may disintegrate. For deep-frying, very little or no ghee should be added in the atta.