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Easy thekua recipe with sugar, It is the deep fried mildly sweet snacks which is prepared with whole wheat flour, sugar and water.

It is very popular in Bihar, Uttar Pradesh and is especially made in Chhath puja. This thekua recipe is very easy to make and requires few ingredients.

Give this recipe a try and make sure to share your feedback with me.

What you need to make thekua

Flour: use wheat flour for this recipe.

Sugar: sugar can be substituted with powdered jaggery.

Water: use room temperature water.

How to make thekua

In a bowl add water and sugar. Mix it until the sugar is dissolved in the water.

Then in a big bowl add whole wheat flour and add half of the sugar water. Mix the sugar water with flour, after mixing add another half of the sugar water.

Knead it into a smooth dough and add normal water if required. Let the dough rest for 5 to 10 minutes.

After 10 minutes knead the dough again and pinch out small size dough ball then shape it into a water droplet shape. Like this — 💧

Now, grease a plate or clean surface with oil and press the dough with your palm or fingers. It should be neither be too thin or too thick.

Then with the help of fork and toothpick design it like leaves, you can also checkout recipe video.

Deep fry it in in hot oil at medium flame. Fry it until golden brown on both the sides.

Drain off the excess oil and when cooled store it in an airtight container. Serve it with a hot cup of tea or have it alone.

Top tips

You can also add fennel seeds (sauf) or cardamom powder for flavouring. If you like it plain then skip it.

You can also use jaggery powder or light brown sugar instead of white sugar.

Thekua is mostly lightly sweet but you can adjust the quantity of sweetness as per your taste.

The dough should have medium consistency which is it should neither be too soft or too tight or too crumbly or sticky.

If you have mould for making thekua then you can use that or make it by yourself as shown above.

I have fried it in canola oil but you can also use refined oil, light olive oil or ghee for frying.

Oil should be medium hot while frying if the oil is very hot then the thekua may turn black and have burned taste in it.

Store it in an airtight tight container and don’t store it for more then 3 to 4 days.

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Jaggery roti

Recipe card

Yield: 10 serving

Thekua recipe with sugar|bihari thekua recipe

Name: Thekua recipe with sugar|bihari thekua recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: Indian
Ingredients: 2 cup wheat flour; 2/3 cup water; 1/3 cup sugar

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 cup wheat flour
2/3 cup water
1/3 cup sugar

Instructions

Add 2/3 cup water and 1/3 cup sugar in a bowl. Mix it until the sugar is dissolved completely in the water.
When the sugar is dissolved then in a big bowl add 2 cup whole wheat flour and add half of the sugar water. Mix the sugar water with flour, after mixing add another half of the sugar water. Knead it into a smooth dough and add normal water if required. Let the dough rest for 5 to 10 minutes.
After 10 minutes knead the dough again and pinch out small size dough ball then shape it into a water droplet shape. Like this — 💧
Grease a plate or clean surface with oil and press the dough with the palm. It should be neither be too thin or too thick. Then with the help of fork and toothpick design it like leaves.
Deep fry it at medium flame in medium hot oil. Fry it until golden brown on both the sides.
Drain off the excess oil and when cooled store it in an airtight container. Serve it with a hot cup of tea or have it alone.

Notes

You can also add fennel seeds (sauf) or cardamom powder for flavouring. If you like it plain then skip it.
You can also use jaggery powder or light brown sugar instead of white sugar.
Thekua is mostly lightly sweet but you can adjust the quantity of sweetness as per your taste.
The dough should have medium consistency which is it should neither be too soft or too tight or too crumbly or sticky.
If you have mould for making thekua then you can use that or make it by yourself as shown above.
I have fried it in canola oil but you can also use refined oil, light olive oil or ghee for frying.
Oil should be medium hot while frying if the oil is very hot then the thekua may turn black and have burned taste in it.
Store it in an airtight tight container and don’t store it for more then 3 to 4 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 129Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 29gFiber: 1gSugar: 7gProtein: 3g

All information presented are intended for informational purposes only.

If you have tried this thekua recipe|Bihari thekua or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.