Brown Rice Flour - 3/4 cup
Amaranth Flour / Rajgira - 3/4 cup
Jaggery - 1 cup, grated
Dried Shredded Coconut - 1/2 cup
Fennel Seeds - 1 tsp
Cardamom Powder - a pinch (optional)
Warm Ghee / Clarified Butter - 2 tsp
Peanut Oil for deep frying
Mix all the above well and form a soft dough. Depending on the size of the banana, a little more or less flour may be required to make the dough.
Divide the dough into small balls and flatten the balls into circular shapes in between two plastic sheets.
Deep fry 5 or 6 thekua at a time till golden brown on both sides. Remove on paper towels to soak up excess oil. The thekuas harden when they cool down. They can be stored in an airtight container for a week.