Thekua
Michael Saatkamp combined his passions of food and social work to found A Bowl of Compassion, a soup kitchen turned school in India.
This recipe is featured in A Bowl of Compassion
Ingredients
- 1 kg (2.25 pounds) atta (Indian wholegrain wheat flour)
- 75 grams (2/5 ounces) finely diced coconut
- 30 ml (2 tablespoons) crushed fennel seed
- 50 grams (1.5 ounces) raisins
- 5 ml (1 teaspoon) cardamom powder, optional
- 100 grams (3.5 ounces) ghee (clarified butter)
- 400 grams (14 ounces) jaggery, also known as gur in India
- Oil for deep frying
Preparation
1. Place all dry ingredients into a bowl and mix together well with your hands. Next pour in the ghee and crumble up the mixture.
2. Add the jaggery to a pot and add about 118 ml (½ cup) water. Dissolve over low heat until you are left with a brown liquid, then incorporate it into the flour mixture as well.
3. Now it is time to use your hands. Place the flour in a bowl and knead, adding enough water to make a cookie dough. You can tell when the dough is ready once it’s possible to roll it out. Shape cookies in your desired size and deep fry until golden brown.
Michael Saatkamp
A devoted food lover and social worker, Michael decided to follow his vision of making awesome food accessible for those who can’t afford it. After several years of extensive travel, he combined both of his passions and started a soup kitchen in northern India. His project, A Bowl of Compassion, was later turned into a primary school for underprivileged children. Michael shares recipes from the road and charity news on his blog www.foodvagabonds.com.
Courtesy photo
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