By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
Thekua holds the same stature in the households across Bihar, what rasgulla holds for Bengal and puran poli for Maharashtra. Thekua is an essential sweet offering during festivals in Bihar. One such festival hartalika teej was celebrated the previous week by the married women where they fast and pray for prosperity in life and marital bliss. Thekua is an integral part of the prasad and this deep fried sweet snack is relished by one and all. Try this easy recipe to woo your loved ones with its delectable taste.
Wheat flour : 500 grams
Jaggery : 250 grams
Ghee : 2 tsp
Fennel seed : 1 tsp
Cardomom powder : 1\4 tsp
Desiccated coconut : 1 tsp
Oil : for frying
Make a jaggery syrup by boiling the gur with ghee and water until the jaggery is completely dissolved.
In a bowl combine together flour along with coconut, fennel seed, cardamom powder.
Now gradually add the gur syrup in batches to knead a tight and smooth dough.
Grease your hand with oil and make small balls from the dough. Press them over the thekua mould.
Gently fry the thekua in oil or ghee over medium flame. Gently flip them on both the sides and fry them until they turn golden brown. Drain them out and enjoy the thekua.
*Nandini Bhushan is a well-known food blogger