Thekua

The dough is kneaded until soft, shaped by hand or using wooden moulds (called Saancha), and then deep-fried until golden. The outer crust turns crisp while the inside remains slightly soft, making every bite delightful.

Modern variations now include additions like kaju (cashews), kishmish (raisins), saunf (fennel seeds), and even roasted coconut for a richer texture and flavor.