Make Bihari-Style Khasta Thekua


New Delhi: Bihari Khasta Thekua is also known as Khajur in Bihar and is crispy, sweet, and crunchy in taste. It is made during popular festivals and special occasions.


  • 1.25 cup whole wheat flour – 155 to 160 grams
  • 1 pinch salt
  • 1 teaspoon fennel seeds (saunf)
  • 1 tablespoon fresh grated coconut or desiccated coconut
  • ½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed in mortar-pestle
  • 3 tablespoons Ghee – 25 grams
  • ½ cup chopped Jaggery or about 85 grams
  • ¼ cup water or add as required
  • 1.5 cups oil – for deep frying, any neutral-tasting oil

Making Dough

  • Take the wheat flour, salt, fennel seeds, grated coconut and cardamom powder in a mixing bowl. Mix well and set aside.
  • In a small bowl or pan, melt ghee until hot.
  • Add this hot ghee to the dry ingredients and mix with a spoon.
  • Then using your fingers mix the ghee with the flour till you get a breadcrumb consistency. When you press the mixture it should form a lump.
  • In a saucepan take jaggery and water.
  • Heat until all the jaggery melts.
  • Add hot jaggery solution in parts to the flour and mix with a spoon first.
  • Keep on adding in parts and mixing and then begin to bring the dough together and knead lightly.
  • Make a firm or semi-soft dough.
  • Cover the dough with a kitchen towel and rest for 15 minutes.


  • Later make small balls from the dough.
  • Lightly flatten the dough balls with your palms or with a rolling pin.
  • Press the flattened discs with a peda maker, or cookie design press, or using a toothpick, fork, or bamboo skewers to make design patterns.
  • Keep covered with a kitchen napkin or kitchen towel.

Deep Frying

  • Heat 1.5 cups oil in a kadai or wok.
  • Add a small piece of dough in the oil. If it is com es up gradually on top, the oil is hot.
  • Keep the heat to a medium-low and place the discs in hot oil.
  • When one side is golden, gently turn over and fry the second side. Be very careful when turning and do it gently with a dinner spoon so that they do not break.
  • Fry till golden and crisp. Due to jaggery these have a deeper golden color.
  • Place on kitchen paper towels.
  • When cooled at room temperature store in an airtight container.
  • Serve thekua as a tea-time cookie.

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