Why Thekua is Special for Chhath Puja
Chhath Puja isn’t just another festival — it’s a deep expression of devotion and purity, especially in Bihar, Jharkhand, and Eastern Uttar Pradesh.
In 2025, the four-day festival will be celebrated from October 25 to October 28, with each day holding spiritual importance —
October 25 (Nahay-Khay), October 26 (Kharna), October 27 (Sandhya Arghya), and October 28 (Usha Arghya).
Among all the offerings made during Chhath Puja, Thekua stands out as the most loved and traditional one. It’s a crispy, mildly sweet snack made with whole wheat flour, jaggery, and ghee — prepared with complete devotion and purity.
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Ingredients You’ll Need
Everything you need to make Thekua is likely already in your kitchen:
- Wheat flour: 2 cups
- Jaggery or sugar: ½ to ¾ cup
- Semolina (sooji): ¼ cup (adds crispiness)
- Ghee: ¼ to ½ cup (for moiyan or shortening)
- Fennel seeds: 1 teaspoon
- Cardamom powder: ½ teaspoon
- Grated dry coconut: 2 tablespoons
- Water: ¼ to ½ cup (for dissolving jaggery and kneading)
- Oil or ghee for frying
Step-by-Step Recipe for Perfect Thekua
1. Prepare the Jaggery Syrup
Break the jaggery into small pieces. Add it to lukewarm water and stir until it completely dissolves.
Strain the syrup to remove any impurities. If using sugar instead, dissolve it in water or mix directly into the flour.
2. Make the Dough
In a large mixing bowl, add wheat flour and semolina.
Now mix in fennel seeds, cardamom powder, and grated coconut.
Add ghee and rub the mixture between your palms until it feels crumbly. When pressed, the flour should hold its shape — that’s when you know your moiyan is perfect.
3. Knead the Dough
Add the jaggery syrup gradually and knead into a firm dough.
Remember: Thekua dough should be stiff, not soft — that’s what gives it the perfect crispiness.
4. Shape the Thekuas
Take small portions of dough, roll into balls, and flatten them slightly between your palms.
If you have a traditional Thekua mould, use it for design. Otherwise, use a fork or knife to create simple patterns.
5. Fry the Thekuas
Heat ghee or oil in a deep pan over medium flame.
Once hot, reduce the heat slightly and gently add the Thekuas.
Fry until they turn golden brown and crisp on both sides.
Avoid frying on high heat — it may leave them raw inside.
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6. Cool and Store
Remove the fried Thekuas and place them on paper towels to soak up extra oil.
Once cooled, they’ll turn even crispier.
Store in an airtight container — they stay fresh for several days!
Pro Tips for the Best Thekua
- Always strain the jaggery syrup before mixing.
- Don’t over-knead — just bring the dough together.
- Let them cool completely before storing to retain crispiness.
The Taste of Tradition
When Thekua is ready, the entire home fills with the warm aroma of jaggery, coconut, and cardamom.
One bite, and you’ll taste devotion, love, and heritage — all in one.
That’s what makes Thekua the true flavor of Chhath Puja — simple, pure, and soulful
