Thekua for Indian Cooking Challenge - December 2011

Hello Friends,


Another late entry by me to another wonderful event Indian Cooking Challenge.


This month when Valli announced the dish, I was ecstatic as I grew up eating this on occasions such as Diwali and Chhatth (a festival celebrated in winter months in Bihar). This was a must and we will eat varieties made by our chachis (neighborhood aunties) all over the place. Each house a slight variation and there own taste.


I like them so much that during my 1st pregnancy, one of my aunts, especially made a load of these and sent it through my parents all the way to US. How sweet, right?


Anyways, even if I wanted, I couldn't just let go and had to make it as I have not tried making it by myself ever. Always had it made by mom or chachis. Yes, pampered me, never cooked anything to save my life before marriage :)


So, without further ado, enjoy these cookies from a state called Bihar all the way in India. And, it cannot get any simpler than this recipe. Perfect for newbies as well.


Thekua (Deep Fried Cookies)

Ingredients
All purpose flour - 1 cup
Sooji (Semolia) - 1/4 cup
Sugar - 1/4 cup (you can add a little and then taste the mixture before adding any more)
Ghee (Clarified Butter) - 1-2 tbsp (depending on how khasta or pasry like texture you want, but don't add too much or else you won't be able to fry your thekua)
Dry Coconut - 2 tsp, either coarsely ground or you can even chose to add finely chopped dry coconut. So, basically your like.
Cardamom Powder - 1 pinch
Salt - 1 pinch
Warm water - as needed
Preparation

• Sift all purpose flour and add all dry ingredients in it and mix well.
• Add ghee to it and mix in well.
• Now, add warm water little by little (drop by drop) and mix till you have a nice hard dough. When you take the dough in your fist and close it and open it back, it should take the shape of your first and not break apart.
• Now, if you have cookie cutter or like traditionally used moulds, go for it. 
• I had none, so, I just made small balls and flattened them.
• Deep fry them in hot oil (not too hot) till golden brown.
• Drain on the paper and enjoy.
• These can be kept in air-tight contained for a couple of days.
• I made about 8-9 thekuas with these measurements.

Serving
Serve them anytime, but best with tea or as a snack. In my house, they were gone before I could even let them cool down or put them on a plate (right from the paper towel). Don't you see that my precious picture is right on paper towel.. lol :)


That's all for now. Take care till next post.