Thekua

 

||Ingredients||

 

Gluten free chapatti flour - 1 cup

 

Maida replacer - 1/2 cup

 

Gluten free chickpea flour (besan) - 1+ 1/2 tbsp

 

Powdered sugar - 1/4 cup (as per taste)

 

Clarified butter - 2 tbsp

 

Warm milk - 1/4 cup or more

 

Grated dry coconut - 2 tbsp

 

Cardamom powder - 1/4 tsp (optional)

 

Oil - for frying

 

||Method||

 

In a bowl add chapatti flour, maida replacer, besan, sugar, coconut, cardamom powder and ghee.

 

Mix this very well.

 

Now gradually add milk and make a smooth and tight dough (add 1-2 tbsp milk at the time).

 

Heat a wok (kadhai) on medium flame and add oil to it.

 

Take a small portion from the dough, roll it, press it and design it with a fork.

 

Make all of them like that.

 

Now fry them on low to medium flame from both the sides by flipping them until they turn golden brown.

 

Flip gently because they are very soft.

 

After frying take them out gently and let them cool completely.

 

Thekua are ready.

 

|| Notes||

 

I made the design with a fork and oil strainer (poori jhara)

Take a small portion, roll it, press it with hands and put the strainer on it a design will appear, for leaf shape take a dough shape it into a triangle and mark the leaves using spoon or fork.

 

Fry them on low to medium flame.