Thekua are crunchy and sweet cookies that is an essential part of the festival Chhath Puja. It is made with jaggery, whole wheat flour and then deep fried in oil till perfection. But if you are looking for a gluten-free option, try this recipe.
Gluten-Free Traditional Bihari Thekua For Chhath Puja To Make At Home
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Gluten-Free Traditional Bihari Thekua For Chhath Puja
Thekua are crunchy and sweet cookies that is an essential part of the festival Chhath Puja. It is made with jaggery, whole wheat flour and then deep fried in oil till perfection. But if you are looking for a gluten-free option, try this recipe.
Ingredients
1.25 cup buckwheat flour, 1 pinch salt, 1 teaspoon fennel seeds, 1 tablespoon fresh grated coconut, ½ teaspoon green cardamom powder, 3 tablespoons ghee, ½ cup chopped jaggery, ¼ cup water, 1.5 cups oil
Step 1
In a mixing bowl, combine the buckwheat flour, salt, fennel seeds, grated coconut, and cardamom powder. Mix well.
Step 2
Heat the ghee until it melts and is hot, then pour it into the dry mixture. When it cools enough to handle, use your fingers to mix until the flour reaches a breadcrumb consistency.
Step 3
In a saucepan, add jaggery and water. Heat on medium-low until the jaggery fully dissolves. Gradually add the hot jaggery solution to the flour mixture, stirring with a spoon.
Step 4
Continue adding in parts and mix to bring the dough together, kneading lightly. Aim for a firm or semi-soft dough. Cover the dough with a kitchen towel and let it rest for 15 minutes.
Step 5
After resting, divide the dough into small balls and flatten them lightly. You can make patterns on each disc with a cookie press, peda maker, or simply use a fork or toothpick for designs.
Step 6
Heat oil in a kadai or wok over medium-low heat. Fry the discs in batches, turning gently when one side becomes golden. Continue frying until both sides are crisp and golden.
Step 7
Remove the fried thekua with a slotted spoon and place them on paper towels to absorb any excess oil. Let cool, then store in an airtight container.