Thekua

Ingredients

• ☐ 2 cups (250 g) whole-wheat flour
• ☐ ¾ cup (about 150 g) jaggery, grated
• ☐ ½ cup water
• ☐ 3 tbsp ghee for the dough, plus ghee or oil for frying
• ☐ 2 tbsp dry coconut, grated
• ☐ 1 tsp fennel seeds
• ☐ ½ tsp cardamom powder

Method

1. Warm the water with the jaggery until it dissolves. Let it cool until lukewarm, and strain it if it is gritty.
2. Mix the flour, coconut, fennel and cardamom. Rub in the 3 tablespoons of ghee until a handful holds its shape when pressed.
3. Add the jaggery water little by little to make a stiff dough, stiffer than for roti. Rest it for 10 minutes.
4. Shape lime-sized balls, flatten them to about 1 cm, and press each onto a thekua mould (sancha), or make a pattern with a fork.
5. Heat the ghee or oil, then turn the heat down. Fry a few at a time on low to medium heat for 8 to 10 minutes, turning, until deep golden.
6. Drain and cool completely; they turn crisp as they cool. Store in an airtight tin.