Thekua

Thekua or Thokwa, also known as Thikari/ Tikri and Kajoor/ Khajuria, is a deep fried sweet from the Indian state of Bihar. It is also made in Uttar Pradesh, West Bengal and the Therai region of Nepal. The Dogri Rutt or Roth of Jammu is a version of this. Thekua is typically made as a ritual offering on the third day of Chhath Puja, a festival dedicated to the Sun God and his consort. It is also made for other festivals including Teej Puja, Navrathri and Savitri Puja. Thekua looks a bit like a patterned/ moulded cookie and is also made and served as a tea time snack. It should be crisp and crunchy on the outside and soft on the inside.

It is believed that the name Thekua is derived from the old name for it which is Thokna. Thokna or Thoka Hua (hence Thokua or Thekua) which means “to hammer”. This comes from the dough being pressed hard onto wooden moulds to create the charateristic pattern on Thekuas.

I discovered Thekua purely by chance. I was looking online for Sandesh moulds when Thekua moulds came up as well. A discussion with my food loving niece ended up with her sending me some Saancha, as Thekua moulds are known locally. A friend also send me one. Thekua moulds are made in wood with patterns cut into them. The Thekua dough is pressed onto the moulds to decorate it with patterns before deep frying.

Chhath Puja is celebrated a little after Diwali. So I thought why not make Thekua this year for Diwali. Thekua are made from a dough of whole wheat flour (atta), sugar or jaggery syrup, ghee and cardamom. Chopped cashewnut and coconut bits, sometimes dried fruit like raisins all add flavour.  The dough is shaped into flat rounds, pressed onto decorative Thekua moulds, and deep fried till brown. They become crisp when the cool down and keep for upto a month stored in airtight containers.

Thekua are typically crisp on the outside and softer on the inside, almost like a cookie. This recipe will give you crispy and crunchy exterior with a soft interior, which to me is perfect for a cookie. Thekua should have uneven cracked edges which gives them a rustic appearance. This happens because they’re made from a stiffish dough. The rough edges also make them crisp once the dough rounds are deep fried.

If you don’t have “Sancha” or Thekua moulds, you can still make them. You can use other things to create the pattern on Thekua. A drinking glass with a patterned base, the ends of a metal whisk, the tines of a fork, a cookie cutter, the pattern on a grater, a toothpick or even your fingers can create a design or pattern on the dough. They can be made plain as well.

Thekua can be eaten with tea or coffee or just as a snack. The truly Indian way is to dip it in spicy Indian pickles before eating it.