Thekua (Indian Cookies - Bihari style)

 

          This is a traditional and a very popular Bihari style deep fried snack that is typically prepared during Chhath Puja. They are offered to God and served as prasad. It is prepared with wheat flour along with few other ingredients and then deep fried to perfection. They turn out crisp and crunchy from outside and soft inside. These cookies are also relished as a tea time snack. So check out the step by step pictorial recipe to prepare these regional festive sweets.

          

           Cardamom powder, semolina, fennel seeds, dry coconut flakes, ghee and jaggery syrup goes into making these yummy biscuits. 

          However, I also added a little bit of pistachio and almond powder, which is purely optional. As dried coconut was unavailable, I substituted it with dry roasted coconut. 

          Special Thekua molds are used to prepare them. But you can create any design of your choice with the help of a toothpick or fork. Traditionally, they are deep fried in ghee to a golden brown color during the festival. 

          They can be stored for almost a week if stored in an air tight container. Hence, it can be enjoyed as and when desired. 

• 1 cup whole wheat flour
• 2 tbsp. semolina
• 2 tbsp. dry roasted coconut
• 2 tbsp. powdered pistachios & almonds (opt)
• 1/2 tsp. cardamom powder
• pinch of salt
• 1 tsp. fennel seeds, crushed
• 2-3 tbsp. ghee
• 1/3 cup jaggery powder 
• 1/4 cup warm water
• oil to deep fry

          Mix together the jaggery and warm water till it melts. Then strain and keep aside. 

         Mix together whole wheat flour, semolina, pinch of salt, pistachios & almonds powder, roasted coconut, cardamom powder and fennel seeds. 

          Then add the ghee and combine with the flour into a breadcrumb like consistency. It should form a lump and hold its shape. 

         Slowly add the jaggery syrup, little at a time, and knead into a tight dough. Cover and keep aside for 10 minutes. Knead again and divide into small equal portions.

          Take each portion and give the shape of a leaf. Then mark with a toothpick. 

          Heat oil in a kadai and deep fry them on a low flame, few at a time, till light golden in colour. Drain on a kitchen towel.

          Cool them completely and store in an air tight container. Enjoy as a tea time snack. 

Mix together whole wheat flour, semolina, pinch of salt, pistachios & almonds powder, roasted coconut, cardamom powder and fennel seeds. 

                       Then add the ghee.

Combine with the flour into a breadcrumb like consistency. It should form a lump  hold its shape. 

Slowly add the jaggery syrup, little at a time, & knead into a tight dough. 

                     Cover & keep aside for 10 minutes. 

                  Knead again and divide into small equal portions.

     Take each portion & give the shape of a leaf. Then mark with a toothpick. 

        Heat oil in a kadai and deep fry them on a low flame, few at a time, 

                    till light golden in colour. 

                     Drain on a kitchen towel.

                     Cool them completely & store in an air tight container. 

                Enjoy as a tea time snack. 

Dhapate (Maharashtrian style Flat Bread)

 

            Dhapate is a traditional Maharashtrian breakfast recipe prepared from sorghum (jowar) flours, whole wheat flour and chickpea flour (besan). Very healthy and wholesome, they can also be had as a snack, dinner or as a great lunch box meal too. 

           This dish is almost similar to Thalipeeth with slight variations in the flour used. Dhapate in Marathi language means patting, where the dough is patted into a round disc with your hands. Hence, the name.

           However, let me share my version of Dhapate made of multi-grain flour along with other basic ingredients easily available in your kitchen. It turns out real yummy. 

          The process is very simple and easy. You just need to mix all the above mentioned ingredients together into a dough, divide into equal portions of your choice, pat them with your hands into a round disc and shallow fry with some oil. 

          To make them more healthy and nutritious, you can add in some chopped greens and this will turn out just amazing. Serve along with yoghurt, pickles, chutney or just butter. So check out the step by step pictorial recipe to prepare this simple recipe.

• 1 cup jowar atta (Sorghum flour)
• 1/2 cup atta (wheat flour) 
• 1/4 cup besan (gram flour)
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. ajwain (carom seeds), crushed
• 1 tbsp. til (sesame seeds)
• 1 onion, chopped
• 1 tbsp. garlic, grated
• 2 green chilies, chopped
• 1/2 cup coriander leaves, chopped
• 1/2 cup yoghurt
• oil to shallow fry 
• chutney /pickle to serve

          In a bowl, mix together all the above mentioned ingredients. Add water, little at a time and knead into a smooth dough. 

          

          Smear 1 tsp. oil to the dough, cover with a damp cloth and keep aside for 10-15 minutes. Knead the dough again for a minute and divide into small equal balls.

          Grease a parchment paper / plastic with some oil and place a dough ball over it.

With your fingers, gently press to form a round disc and make a hole in the centre. 

           Heat a tawa / griddle on a medium flame. Gently lift the dhapate and carefully transfer to the tawa. Drizzle some oil around the edges and in the hole. 

          Fry on both sides until golden brown in colour. Transfer to a serving plate. 

          Make similar Dhapates with the remaining dough and serve for breakfast / snack with chutney, pickle, yoghurt or butter.

                             In a bowl, mix together the flours, all the dry spices, ajwain, til, 

          

                                onion, green chilies, garlic, coriander leaves

                               and yoghurt.

                         Add water, little at a time & knead into a smooth dough. Smear 1 tsp. 

                           oil to the dough, cover with a damp cloth & keep aside for 10-15 min. 

                           Knead the dough again for a minute & divide into small equal balls.

                           Grease a parchment paper with some oil & place a dough ball over 

                           it. With your fingers, gently press to form a round disc & make a

                           hole in the centre. 

                        Heat a tawa on a medium flame. Gently lift the dhapate & carefully 

                        transfer to the tawa. Drizzle some oil in the hole & around the edges.  

                        Fry on both sides until golden brown in colour. 

                                     Make similar Dhapates with the remaining dough.

                              Serve for breakfast / snack with green chutney, pickle, yoghurt 

                              and / or butter.

Batheeth / Batheetha (Emirati Dessert)

 

          Batheeth / Batheetha is a traditional Emirati Dessert of UAE. It is totally sugar free and is prepared out of pureed dates, dry roasted whole wheat flour, butter, cardamom powder and saffron infused rose water. Dry ginger powder may be added if preferred. 

        

            It is a very easy and a healthy dessert that can be dished out in a jiffy. They can be enjoyed as cookies, crumbs or in the form of balls, coated with crushed pistachios, sesame seeds, etc. it is usually served with Gahwa or Arabic Coffee. So check out the step by step pictorial recipe to prepare this classic dessert. 

• 1 cup whole wheat flour
• 18-20 dates, soaked for an hour, pitted & pureed
• 2 tbsp. butter 
• 1/2 tsp. cardamom powder
• a pinch of saffron soaked in 2 tbsp. rose water
• 1/4 cup each of crushed pistachios, toasted sesame seeds, fresh grated coconut & crushed dry rose petals 

          In a pan, dry roast the whole wheat flour on a low flame till you get a nice aroma. Switch off the flame and add the pureed dates, saffron-rose water, cardamom powder and butter.

          Combine everything well and knead it into a dough. Make small round balls of equal size and coat with the crushed pistachios, toasted sesame seeds, fresh grated coconut & crushed dry rose petals. Voila, your Emirati dessert is ready to be enjoyed. 

 

                                 18-20 dates, soaked for an hour, pitted & pureed

                       Dry roast the flour till you get a nice aroma. Then switch off the flame. 

                        Add the pureed dates, saffron-rose water, cardamom powder & butter.

                                  Combine everything well and knead it into a dough. 

                                 Form small round balls of equal size.

                    Coat with the crushed pistachios, toasted sesame seeds, grated coconut &

                    crushed dry rose petals. 

Voila, your Emirati dessert is ready to be enjoyed. 

Mixed Dal Farre / Fara

 

         This traditional snack from Uttar Pradesh is very popular and is especially made during special occasions and festivals. It almost resembles gujiya and is a savoury version of it. These healthy small bites can be either boiled or steamed and then stir fried. You can enjoy it as an appetizer with any chutney or sauce. They are also ideal as a tea time snack. So check out the step by step pictorial recipe to prepare it. 

          It is typically stuffed with chana dal, but I gave a twist by replacing chana dal with mixed dal. The outer layer is generally prepared with rice flour or plain flour, but I substituted with wheat flour for a healthy touch. They are an ideal snack menu for kitty party, can be packed for picnics or can be relished as a lunch box meal. 

Dough - 

• 1/2 cup whole wheat flour
• pinch pf salt
• 1 tsp. oil
• water as needed 

Stuffing - 

• 1/2 cup mixed lentils, soaked overnight
• 2-3 garlic cloves
• 1/2" ginger
• 2 green chilies
• 1/2 tsp. cumin seeds
• salt to taste 
• 1/2 tsp. turmeric powder
• pinch of asafoetida
• 1/2 tsp. garam masala powder
• handful of coriander leaves, chopped

Tempering - 

• 2 tbsp. oil + 1 tsp. oil 
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• 1 sprig curry leaves 
• 1 tsp. red chili powder
• 1 tbsp. coriander leaves

           For the dough - In a bowl, mix together the whole wheat flour, salt and oil. Then add water, little at a time and knead a tight dough. Cover with a wet cloth and keep aside for 10 minutes.

          For the stuffing - Blend together the soaked dal, ginger, garlic, green chilies and cumin seeds into a coarse paste. (Do not add any water). Add rest of the ingredients and keep aside. 

          Divide the dough into equal small balls. Roll each of them just like a poori. Place some of the stuffing and seal all edges with a fork. Make similar farre and keep aside. 

          In a pan, bring sufficient water to boil. Add some some salt and 1 tsp. oil. Gently drop the prepared farre and boil for 15 minutes. 

          When done, remove with a slotted spoon and keep aside. After it cools down, cut into pieces and keep aside. 

          For the tempering - Heat 2 tbsp. oil in a pan and temper with mustard seeds cumin seeds and curry leaves. After it stops spluttering, add chili powder and give it a stir. 

          Add the farre pieces and give it a toss. Stir fry for a minute and switch off the flame.

          Garnish with coriander leaves and serve as an appetizer with sauce or green chutney or as a tea time snack.

                                        The prepared stuffing.

                                      Roll each ball of dough into a poori. Place some of the 

                                      stuffing and seal all edges with a fork. 

                                     Bring sufficient water to boil. Add some some salt and

                                     1 tsp. oil. Gently drop the prepared farre.

                                     Boil for 15 minutes. 

                                    Remove with a slotted spoon and keep aside. 

                                     After it cools down, cut into pieces and keep aside. 

                  Heat 2 tbsp. oil & temper with mustard seeds, cumin seeds & 

                curry leaves. After it stops spluttering, add chili powder & give

                it a stir. 

                                      Add the Farre pieces and give it a toss. Stir fry for a 

                                      minute and switch off the flame.

                                    Garnish with coriander leaves.

             Serve as an appetizer with sauce / green chutney or as a tea time snack.