Takey Paise | Chickpea Dumpling Curry

Takey Paise are cooked gram flour dumplings, which are added to a spicy yoghurt gravy. The delicious curry is from Uttar Pradesh.

What is Takey Paise ?

Literally, Takey Paise is the unit of old Indian currency. The dumplings resemble the shape of a coin and are perhaps the reason for naming this dish. Takey Paise is similar to the Rajasthani Gatta Curry, with a different name. There might be minor differences, but definitely nothing major.

How to make Takey Paise?

To make Takey Paise we have to make it in two parts. First, we will make the dumplings aka Takey Paise and then the gravy.
So let us make the dumplings –

Dough

To begin with, we shall make the dough for the dumplings. Take gram flour in a bowl and add crushed coriander seeds, carom seeds, asafoetida, turmeric powder, red chilli powder,garam masala and salt to taste. Mix very well. Now add oil and rub it in the flour. Add the yoghurt and using very little water make a soft dough. The dough should not be hard.

Rolling the Dumplings

Grease your palms with oil, divide the dough into 7-8 equal portions and roll each portion into 1 “ thick and approximately 4- 5 inches long cylindrical shape. While making these coins, I made the rolls a little thicker than I make the Rajasthani Gattas, so when you cut these, the circle is almost the size of a coin.

Boiling the Dumplings

Boil 31/2 cups of water and as soon as it comes to a rolling boil add the rolls and let them boil. Cook till they start floating on the surface of the water. You shall see some tiny bubbles on them. Remove the dumplings using a slotted spoon and reserve the water. Now allow the rolls to cool and then cut into 1/4” thick discs from all rolls.

Frying the Dumplings

Heat oil and then fry the discs. Fry them till they are crisp and golden in colour. Remove with a slotted spoon on a kitchen towel. Keep aside till we make the gravy.

Yogurt Gravy

Now let’s make the gravy which is simple and fuss-free. Firstly heat oil in a Kadai or pan, now add cumin seeds and allow it to crackle. Simmer the flame and add asafoetida, turmeric and chilly. Immediately add the besan water mix. You must keep the flame low and continue to stir. Add the rest of the spices and whisked yoghurt. Continue stirring on the slow flame as the yoghurt might curdle. Cook for 4-5 minutes and then add the Takey Paise or the fried dumplings. Cook for another 5-7 minutes. Use the reserved water to adjust the gravy.

The Final Touch

Use kasoori methi and fresh coriander leaves to garnish the curry. Make a tadka with ghee and red chilly powder and pour over the curry. Cover and let the flavours infuse. Serve hot with Ajwain Parathas or Warqi Parathas or a simple Fulko.

Takey Paise is a recipe from the book Tiffin and my pick for the alphabet T for our A to Z Series, where I am posting all Thali Recipes. This was a part of my Uttar Pradesh Thali and a big hit with my family and friends, do try and let me know how you guys like it.

My recipes under A – Z series of Thali Recipes –

A – Almond Stuffed Dates

B – Bhavnagri Mirch ke Bhajiye

C – Chakundar ka Bharta

D – Dal Bhindi

E – Elaichi Kesar China Grass

F – Fruit Payasam

G – Gatta Capsicum

H – Harabharyachi Usal

I – Imli ki Khatti Meethi Chutney

J – Janta Roti

K – Karela Sindhi Style

L -Limbu Sarbat

M – Makhana Mithadi

N – Navtad na Samosa

Q – Onion Raita

P- Peerkangai Kootu

Q – Qeema Tikki 

R – Royal Kulfi Falooda

S – Sobji Diye Moong Dal