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Thekua, also known as Khajuria in some regions, is a heritage snack from Bihar and Jharkhand. Made with simple ingredients like wheat flour, jaggery, and ghee, it has a rustic charm. The dough is shaped into small discs, sometimes pressed with wooden molds for patterns, and deep-fried until crisp.
It has a long shelf life, making it a perfect travel snack. Unlike refined sweets, Thekua uses jaggery, which gives it a deep caramel flavor. During Chhath Puja, devotees offer it as prasad to the Sun God, but it’s equally enjoyed as an everyday snack with tea.
Dissolve jaggery in warm water, strain to remove impurities.
In a bowl, mix wheat flour, fennel seeds, coconut, and ghee.
Add jaggery syrup slowly to make a firm dough.
Shape into small discs, imprint patterns if desired.
Heat oil and deep-fry on medium heat until golden and crisp.
Cool and store in an airtight container.
Up to 10–12 days in an airtight container.
Yes, bake at 180°C for 15–18 minutes, but texture will be less crunchy.
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