Chhath Puja 2026

: 6 Thekua Variations That Offer A Versatile Take On The Traditional Treat

Quick Summary

Thekua is a Bihari sweet that is traditionally associated with Chhath Puja. It is made using whole wheat flour, jaggery, ghee, and aromatic ingredients such as fennel and cardamom. Thanks to its firm dough, moulded surface, and crisp, deep-fried finish, the iconic treat is a special and essential festive preparation. While the classic version remains central to the religious celebration of the Sun god, the basic dough can inspire several creative variations for sharing and savouring with loved ones. The secret to nailing it lies in understanding how additional ingredients affect moisture, sweetness, shaping, and frying, instead of simply adding everything to your dough without any deliberate distinction.

Deep Dive

There is something highly satisfying and nostalgic about thekua, as almost every desi kid has savoured it in their childhood, thanks to kind Bihari friends, neighbours, or family acquaintances. The very first bite reminds you of a firm, biscotti-like texture, plus the rich, caramel-like depth of jaggery, and that gentle fragrance of fennel that becomes even more pronounced as the sweet cools and becomes ready to be served as prasadam as well as a cultural snack. In Bihar and its neighbouring regions, this humble preparation is deeply related to Chhath Puja, when it is made as an offering to the Sun God. 

The Bihar Tourism description of thekua identifies whole wheat flour, jaggery, and ghee as its principal ingredients, alongside coconut, fennel, and cardamom among its familiar and common flavourings. Traditionally shaped using a wooden mould called a saancha, it is deep-fried to perfection to attain its characteristic texture. But thekua does not have to be limited to a single flavour profile when it is being prepared as a homely, festive sweet or a teatime treat. For example, a little coconut can make it richer, sesame can introduce a deeply roasted edge, and carefully handpicked nuts can add an extra crunch without disturbing the tidbit’s external structure. 

There is also room for savoury interpretations, mainly for those who enjoy a less sugary version of the snack. As families prepare for Chhath Puja 2026, the classic offering deserves to retain its familiar character, while the other, to-be-shared versions can bring a little extra variety to your communal festive table.

Thekua Variations At A Glance

1. Coconut And Cardamom Thekua

This is one of the easiest ways to give your traditional sweet a little more character without taking it too far away from its familiar culinary terrain. Finely grated coconut adds a gentle chewiness, while cardamom lends a warm fragrance that works beautifully with jaggery. The coconut should be relatively dry and used in moderation, as excess moisture can loosen the dough and make the shaped thekua harder to handle and assemble. Always keep an eye out for the texture, as your dough should ideally hold together when firmly pressed. Once fried and cooled, the outside should become crisp, with the little flecks of coconut providing texture. This version is best suited for those who enjoy the classic Bihari thekua but would like a slightly richer mouthfeel.

2. Toasted Sesame And Jaggery Thekua

Sesame seeds bring a delicious roasted flavour to jaggery-based sweets, making this a very natural pairing for thekua. For a truly appealing finish, simply fold in your lightly toasted white or black sesame into the dough, or use it sparingly on the thekua’s surface. The important thing to remember is letting the seeds cool completely before adding them, so that their residual heat does not soften the dough. The finished thekua should have a pronounced sesame aroma without tasting bitter or burnt. Avoid using too many seeds, as they can interfere with your dough's ability to bind and hold its shape. This variation is extra appealing to those who enjoy the familiar combination of til and gur in their Indian festive sweets.

3. Dry Fruit And Nut Thekua

For a more indulgent version, utilising finely chopped almonds, cashews and a few raisins can add intriguing contrasting textures to the firm wheat-flour base of Bihari thekua. The nuts bring a pleasant crunch, while raisins offer little pockets of sweetness. However, try to keep the pieces small and distribute them evenly, as large chunks might cause your dough to crack when pressed into a traditional mould. Be a little extra careful with the quantity of raisins you use, as they add moisture and can become very sticky when heated. The finished thekua should remain firm and evenly browned, instead of having exposed nuts that darken too quickly during frying and taste bitter afterwards. This is a lovely option for a festive snack box or an after-meal sweet platter, especially during Chhath.

4. Fennel And Orange Zest Thekua

Fennel is already a known and familiar aromatic in many traditional thekua preparations, but a little orange zest can give it a fresher, more contemporary profile. The citrusy fragrance cuts through the deep sweetness of jaggery, while fennel keeps the flavour clean and earthy. Use finely grated zest, instead of juice, as additional liquid can affect the consistency of your dough.

The result should smell gently citrusy, and not sharply sour or perfumed. Too much zest can introduce bitterness to your thekua, especially if the white pith has been mistakenly grated along with the peel. This variation is best kept subtle, as the idea is to add a fresh top note, not overpower the warm flavour of the OG thekua.

5. Ajwain And Black Pepper Thekua

Not every thekua needs to be sweet. A savoury interpretation with ajwain and freshly crushed black pepper offers a different kind of snack, particularly for those who enjoy spiced biscuits with their tea. Keep the seasoning measured and restrained so that the carom seeds' aroma does not overwhelm the wheat-flour base. Unlike the jaggery version, this variation needs a different approach to seasoning and fat, as it does not have the same sweetness to balance the zestiness of spices. The dough should still be firm enough to shape, and the finished pieces should attain that even golden-brown colour. 

6. Kasuri Methi And Chilli Thekua

Dried fenugreek leaves and a little chilli can turn your simple thekua into a more robust, savoury treat that offers a fun spice profile in every bite. Here, crushed kasuri methi contributes a slightly bitter, grassy note, while chilli adds warmth. A small quantity of cumin can round out the flavour, but resist the temptation of adding too many spices at once. Try to keep the methi evenly distributed through your dough, with no concentrated clumps that taste overly bitter. Keep the chilli in the background so that the snack remains enjoyable, and not aggressively hot. This version works well as an unusual addition to a savoury tea-time platter, especially when served alongside a cooling yoghurt dip.

Tips To Get Your Thekua's Texture And Shape Right

Regardless of the variation, a few details make a noticeable difference to your final thekua output.

• Keep your dough firm: A soft, sticky dough is difficult to mould and unmould, and will also produce a less defined shape. Add liquid gradually instead of dumping it in all at once.

• Watch the add-ins: Coconut, raisins, and other moist ingredients can change your dough's consistency. So, keep their quantities measured and adjust only after checking the texture.

• Do not overcrowd the mould: Press your dough evenly into the saancha so that the pattern is visible without making the pieces too thick.

• Maintain steady frying heat: Oil that is too hot will brown the outside of your thekua before the centre cooks properly. A steady, moderate temperature helps the thekuas cook through.

• Cool before storing: Allow the pieces to cool completely before placing them in an airtight container, as trapped steam can soften their crispness.