Ingredients

• 2 cups Whole wheat flour
• 3/4 cup Jaggery, grated or powdered
• 1/2 cup Water
• 1/2 cup Grated dry coconut (optional)
• 1 tsp Fennel seeds (saunf)
• 4 tbsp Ghee, melted
• Ghee or oil for deep frying

Instructions

1. Dissolve the jaggery in 1/2 cup of warm water to make a syrup. Strain it to remove impurities.
2. In a large bowl, mix the whole wheat flour, grated coconut, fennel seeds, and 4 tbsp of melted ghee.
3. Crumble the mixture with your fingertips. It should resemble coarse breadcrumbs.
4. Gradually add the jaggery syrup to the flour mixture and knead into a stiff dough. Do not over-knead.
5. Take small portions of the dough and shape them into small, flat discs. You can press them onto a special wooden mould ('saancha') for a traditional design or use a fork to create patterns.
6. Heat ghee or oil in a kadai (wok) on low to medium heat.
7. Gently slide the thekuas into the hot ghee and fry on a low flame until they are golden brown and crisp on both sides. This needs to be done slowly to ensure they cook through.
8. Drain on paper towels and let them cool completely before storing in an airtight container.