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BAEL KE THEKUA (SWEET- SAVOURY SNACK)
Traditional baked thekua with bael pulp. Iron-rich festive snack with digestive benefits.
Here's the podcast summary
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.
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