How to make it

  • Crush the whole green cardamom in a crucible, remove the skin and collect aside the crushed seed powder.
  • Mix wheat flour, ghee, dry coconut pieces,fennel, whole pepper and crushed cardamom in a large mixing pan.
  • Slowly add water into the mix and make a dry dough, be careful not to add any extra water. The mixture should be barely wet to allow formation of balls.
  • Thoroughly clean your hands; dry them and grease your palms with a little bit of ghee.
  • Keep the mould (saancha) surface also greased with ghee for easy removal of pieces.
  • Take a fistful of dough, press it flat on your palm to make an elliptical shape flat piece then press it against the mould to make the pattern on one side of the piece.
  • Carefully remove the piece from the mould so that it does not tear or break. Make a batch of 5-10 pieces for deep frying on low heat.
  • Deep fry the pieces in ghee till reddish brown.
  • take out the pieces from the kadai straining any ghee and keep them aside on paper.
  • Serve / store when completely cooled.
  • Thekuas will remain fresh for up to 2 weeks.

Reviews & Comments 4

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  • amrit 8 years ago
    You haven't used Sugar while preapring it. Add sugar while making the dough and make sure that dough should be very hard.
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  • petoo 10 years ago
    Thanks for your inputs. You can see the corrected name. "Ghee" is made by unsalted butter by heating in a thick bottom pan and boiling it for longer time on low heat and occasionally skimming the muddy yellow froth collected on top so that a brown spongy solid is left on the bottom of the pan. The golden clear liquid is then carefully strained into a glass jar. “Ghee” is virtually cholesterol free, has excellent aroma, and can be stored without refrigeration for several weeks. It is one of the most popular cooking media in Indian recipes, especially in preparation of sweets and in religious cooking.
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  • yanichka 10 years ago
    You misspelled "fennel". A "funnel" is a device used to pour liquids into a small container. Also, I would recommend defining "ghee" for those of us who don't know that it is clarified butter.
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    " It was excellent "
    ambus ate it and said...
    Your recipe sounds so good.Thanks for this lovely recipe.
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