“Thokawa” (ठोकवा), jise kai jagah “Thokwa” ya “Thekua” ke naam se bhi jana jata hai, North India (visheshkar Bihar, Jharkhand, aur Uttar Pradesh) ka ek bahut hi lokpriya aur paramparik pakwan (traditional snack) hai.
Yeh khane me thoda sakht, khasta aur meetha hota hai. Yahan iske baare me kuch mukhya baatein di gayi hain:
1. Mukhya Samagri (Ingredients)
Ise banane ke liye aamtaur par ye cheezein chahiye hoti hain:
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Aata: Gehu ka aata (wheat flour) ya sooji.
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Meetha: Gud (jaggery) ya cheeni (sugar). Gud wale thokawa ka swad aur rang dono behtareen hote hain.
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Moyan (Fat): Ghee ya tel (aate ko khasta banane ke liye).
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Flavors: Saunf (fennel seeds) aur kishmish ya sukha nariyal (gari).
2. Banane Ki Vidhi (Preparation)
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Sabse pehle gud ya cheeni ko pani me ghol kar ek syrup bana liya jata hai.
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Aate me ghee ka moyan milakar use acchi tarah chita jata hai.
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Uske baad gud/cheeni ke pani se aate ko thoda sakht (tight) goondha jata hai.
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Choti-choti loyi banakar, unhe “Sancha” (wooden mold) par dhabakar ek sundar design di jati hai. Agar sancha na ho, toh hath se thok kar (chapa kar) ise gol ya oval shape diya jata hai (isiliye ise ‘Thokawa’ kehte hain).
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Ant me, ise dheemi aanch par ghee ya tel me deep-fry kiya jata hai jab tak yeh sunehra (golden brown) na ho jaye.
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