Air-fried Thekua

By Sadhika on
Let me introduce you to thekua, a North-Indian treat that’s like the doughnut’s quirky, rustic cousin. Where doughnuts are perfectly round, fluffy, and usually smothered in icing, thekua is charmingly imperfect, slightly crumbly, and rich with the flavours of jaggery and ghee. 

Though thekua wasn't a staple in my Kumaoni household, as it's a delicacy from states like UP and Bihar, I first encountered it thanks to a friend. In Uttar Pradesh, young people often leave their villages or hometowns to move to bigger cities in pursuit of jobs or higher education. After every visit back home, they return laden with homemade goodies like namkeen, chivda, laddu, and thekua. This heartwarming tradition brings a taste of home to those far from it.

My friend returned from a visit home with a box of thekua that her mother had lovingly prepared. In those days, I could barely make myself a cup of chai and constantly craved home-cooked food. The thekua were a hit among our friends, but I was particularly enchanted.

Traditionally, thekua is prepared by deep-frying in most households, but I prefer a healthier approach by baking or air-frying them for a guilt-free indulgence.


Ingredients:

  • 3 cups whole wheat flour (atta)
  • 1 cup semolina (sooji)
  • 2 tbsp ground fennel seeds and green cardamom (saunf and chhoti elaichi)
  • 1/2 cup white butter/ clarified butter (ghee)
  • 1/2 cup jaggery (gur)


Instructions:

  1. Heat 100 ml of water in a saucepan. Once it begins to boil, add the jaggery and stir until fully dissolved. Set aside to cool.
  2. Ideally, you should combine the dry ingredients first for uniform mixing, but I prefer to throw them all in together. We're making homemade treats, not factory-produced biscuits! 
  3. Add the clarified butter. I use homemade stock, but store-bought works too. Gradually add the jaggery water and knead into a dough. It doesn't need to be too smooth; a bit crumbly is fine.
  4. To play it safe with sweetness, add only half the water initially. Boil the rest further until syrupy and use it for a delicious glaze once the thekua are done. If you prefer not to glaze, use less water so the dough maintains its texture.
  5. After kneading the dough, form circular balls and flatten them in the palm of your hand. Don't worry if they're a bit uneven—these treats are charmingly rustic, and their beauty lies in their delightful imperfections.
  6. Use a fork to create a simple design on one side of each thekua, or get creative with a knife or cookie cutter.
  7. Place the thekua on the wire rack of your air fryer. Make sure that they are not stacked up on top of each other. 
  8. Bake at 180°C for 10 minutes, then flip and bake for another 10 minutes.
  9. Meanwhile, prepare a concentrated jaggery syrup with the remaining water by boiling until thickened. Dip the warm thekua in the syrup, place them on the wire rack, and enjoy once they've dried!


More add-ins: 

  • Cinnamon powder
  • Nutmeg
  • Nuts and dried fruits (almonds, cashews, raisins, pistachios)
  • Vanilla extract
  • Banana pulp

Remember, don’t overbake the thekua, or they might turn into toothbreakers! You can also bake them in a convection oven or deep fry them.

Cooking is not just about feeding the body; it's about nourishing the soul and keeping the spirit of our roots alive. Enjoy the process, savor the flavors, and let thekua be a reminder that home is never too far away, no matter where you are.

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