Thekua Recipe

Sweet Mathri | Bihari recipe | Travel snack | Festive recipe

Recipe / food styling / photography by - Shahla Ahmed


Thekua is a kind of sweet mathri that is very popular recipe in states like UP, Bihar and Jharkhand.

Well, if u want to keep something sweet always ready for you to hog on to it, then this sweet is one of the best to make as this is something that you can store in an air tight container. Stays fresh up to a month. The goodness of coconut, poppy seeds, sesame seeds, aniseed, cashews and of course sugar, makes this sweet worth dying for.

It’s easy to make and easy to store kind of dry sweet. Bihar and UP are famous for this dry sweet as I’ve heard they make these sweets as a ‘Prasad’ for the puja.

Well, this is a twisted version of making Thekua as slight modifications bring out something new and exciting.


Check out more recipes from Bihari Cuisine -

Urad Dal Khichidi

Mooli Ki Sabzi 

Kaadha - Ayurvedic tea & herbal remedy for flu and seasonal changes

Sattu ka paratha

Aloo chane ki ghugani

Thekua has a long shelf life and can be stored in an air tight container for a month. You can carry this ready made snack with you on travels. 

Also serve it during Festivities like Diwali, Holi, Eid and Ramadan. In Bihar, Thekua is especially made during Karwa Chauth and Teej and relished as Sargi.

If you want to know more snack recipes that can be made ahead and stored for days, then we have some of our favorites to share. Do check these recipes -

Banana Chips

Marwari Garlic Sev - Farsaan


Moong dal samosa

Gujarati Methi Khakhra

Masala Rawa Namak Pare

Poha Namkeen

Besan Ki Nan Khatai


Thekua is a kind of sweet mathri that is very popular in states like UP, Bihar and Jharkhand.

Preparation Time : 15 minutes
Cooking Time : 20 minutes

Category : Tea Time Snacks
Cuisine :
Servings : 10 servings

Author : Shahla Ahmed

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Recipe Ingredients

For the dough:

  • Refined flour (Maida) - 1\2 kg
  • Sugar -  300 grams
  • Coconut - 1 whole grated
  • Poppy seeds (Khus khas) - 50 grams
  • Sesame seeds (Til) - 50 grams
  • Cashew nuts broken - 50 grams
  • Fennel (Saunf) - 20 grams
  • Ghee or refined oil - Half cup

For Frying

  • Ghee or Refined oil for deep frying

How to make Thekua

To begin with making these crisp and delicious Thekua we need to knead a dough.

  1. For this take a large mixing bowl and put all the dry ingredients and mix properly. Rub the ingredients with both hands.
  2. Now, slowly add little oil, and bring the dough together. No need to add water, sugar and oil are sufficient.
  3. Use the rest of the oil and bind the dough. Don’t knead the dough, as it will become smooth and Thekuas won't come out crisp.
  4. After binding, divide the dough into four round balls.
  5. Roll these balls with a width of atleast 1/2 centimeter.
  6. Now with the help of the cutter cut into circles.
  7. Make thakuas from all the dough and keep it ready for frying.
  8. Now heat ghee or oil in a wok. Fry thekuas in a batch of 6-8 on medium heat.\
  9. Each batch takes at least 3-4 minutes to fry well till golden and crisp. Carefully take these out with a slotted spoon. Continue frying with the remaining dough.
  10. Now this, yummy thekua can be eaten hot or u can store it in a box. No refrigeration required. Stays fresh up to a month.

About Shahla Ahmed


Shahla Ahmed is a food blogger and an avid cook who loves to experiment with traditional Indian recipes. Since chilhood her favorite stress buster had been exhibiting her innocent imaginations and bringing out something new on the plate. Been a winner in various food competitions like Ahare Bangla and Bengal Fest, she is known for her desi recipes. You might want to visit her blog and You Tube channel Sheed’s Kitchen to know more about what is up to cooking next!