Chhath Puja 2025: Make Crispy Wheat Thekua at Home – Read Easy Recipe Here

Chhath Puja is considered one of the most important festivals of faith in Bihar, Jharkhand, and Eastern Uttar Pradesh. It is said that no other fast is as great as this one. This year, Chhath Puja is being celebrated across these regions from October 25 to October 28. The rituals of Nahay-Khay and Kharna were observed on October 25 and 26, while today, October 27, devotees are offering the Sandhya Arghya (evening prayers). The festival will conclude tomorrow morning, October 28, with the offering to the Sun God.

During Chhath Puja, the heady, fragrant, firm, and golden-brown Thekua holds a special place in the rituals. It is considered the main prasad (holy sweet) of the festival, making it a significant symbol of love and devotion. Thekua is prepared with great care, devotion, and purity. Making Thekua is no less than an art — its sweetness and crispness both matter a lot.

However, if the Thekua recipe is followed correctly, you can easily make delicious and crispy Thekuas at home. Let’s learn how to prepare authentic Thekua for Chhath Puja 2025, with or without a mould, and explore some simple tips for perfect results. It’s easier than it looks once you know the right steps!

What ingredients are needed to make Thekua?

The traditional thekua uses only a handful of pure, basic ingredients found easily in most homes.

Ingredients:

Wheat flour – 2 cups
Jaggery (grated) – ¾ cup (adjust to taste)
Water – ¼ to ½ cup (to make jaggery syrup)
Ghee – 2 to 3 tablespoons
Grated coconut – 2 tablespoons (optional)
Cardamom powder – ½ teaspoon
Oil or ghee – for deep frying

Traditional preparation:

Grate the jaggery and melt it in water to make a syrup. Heat gently until it dissolves completely and cool slightly.
In a bowl, add wheat flour, ghee, coconut, and cardamom powder. Mix well until crumbly. Slowly pour in the cooled jaggery syrup and knead into a firm dough. It should not be too soft. Cover and let it rest for 10–15 minutes before shaping.

How to make thekua step-by-step for Chhath Puja 2025?

Prepare the dough: Mix everything as mentioned above. The dough should be tight and smooth like puri dough.

Shape the thekuas: Take small lemon-sized balls and flatten slightly.

Add designs (optional): You can use a mould, fork, or knife to make light patterns.

Heat the oil: Warm ghee or oil on low to medium flame in a kadai.

Fry slowly: Fry 3–4 thekuas at a time until both sides are golden. Keep the flame low for even cooking.

Cool them: Place on paper towels to absorb extra oil. Once cooled, they turn crispy and can be stored for up to two weeks.

Can you make thekua without a sancha (mould)?

With sancha: A mould gives thekua beautiful traditional floral or geometric designs. Dust the mould with flour before pressing to prevent sticking.

Without sancha: Simply shape the dough by hand and press lightly with a fork or knife for decoration. The taste remains the same — crunchy, rich, and comforting — even without a mould.

What are the tips for perfectly crispy thekua?

Right dough consistency: Keep the dough firm. Soft dough makes it oily; hard dough causes cracks.

Fry on low flame: Slow frying ensures even browning and crispness.

Use jaggery syrup: It helps bind the ingredients and adds rich flavour.

Mix ghee properly: Rub ghee into the flour until it feels sandy for perfect texture.

Cool before storing: Store only after cooling completely in an airtight glass or steel jar to retain crispiness.

From village kitchens to modern city homes, thekua remains the heart of Chhath Puja — simple, divine, and delicious. This age-old recipe has stayed nearly unchanged over generations, which adds to its charm. So, this Chhath Puja 2025, take a moment to prepare thekua the traditional way — with patience, devotion, and that golden crispiness that feels like home.