Ingredients

• Bael pulp – 1⁄2 cup

• Whole wheat flour – 1 cup

• Dry ginger powder – 1⁄2 tsp

• Fennel seeds – 1 tsp

• Jaggery powder – 3 tbsp

• Ghee – 2 tbsp

Method

Prepare the dough

• In a mixing bowl, combine flour, jaggery, ginger powder, and fennel seeds.

• Add bael pulp and ghee. Mix well by hand into a smooth dough.

• If too dry, add 1–2 tsp water.

• Rest for 5–10 mins.

• Shape the Thekua

• Roll small balls, flatten into cookie shapes (use a fork or mould for a pattern). Keep medium thickness.

Cooking: Choose one method:

1. Pan-roast:

Heat the pan, grease lightly with ghee, cook on low flame until golden- brown and crisp on both sides.

OR

2. Bake:

Preheat oven to 180°C. Place on a lined tray and bake 15–18 mins, flipping halfway.

A gut-friendly snack for modern immunity!

Benefits:

• Promotes gut health with natural sugars and prebiotics.

• Contains warming spices and whole grains.

Who Can Eat It:

• Suitable for all ages, including kids.

• Diabetics should eat cautiously.

Ideal For:

• Festive snacking, mid-day treat.

Best Time to Consume:

• Mid-morning or tea-time.