water: 1 cup
jaggery (gud), broken into small pieces: 250 grms
whole wheat flour (atta): 400 grms
desiccated coconut: 150 grms
green cardamom pods, coarsely crushed: 7-8
fennel seeds (saunf ): 2 tsp
ghee: 4 tbsp
oil: to deep-fry
To knead the dough:
Put the water and jaggery in a pan over high heat and bring to a boil. Keep stirring, till the jaggery is totally dissolved.
Sift the flour on to a large deep plate. Add the remaining ingredients for the dough and give it a good mix with your hands.
Knead it into a stiff dough with the help of the jaggery water.
To shape the thekuas:
Make balls with the dough about the size of golf balls.
If using a thekua mould, flatten them on top of the mould and press it gently so that it can get the required impressions.
If not using a mould, flatten them slightly with your hands and then use a fork to draw straight or zig-zag lines on top.
To fry the thekuas:
Put the oil in a wok over moderate heat.
Lower the heat and deep-fry the thekua in batches, till light brown.
Drain and place on kitchen towels to absorb excess oil.