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 –
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.
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 –
- 1 cup Besan
- 2 tsp Coriander Seeds crushed
- 1 tsp Carom Seeds
- 1/4 tsp Asafoetida
- 1/3 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala
- Salt as per taste
- 1 tsp Curd
- 2 tsp Oil
- 1 tsp Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 2-3 Red Chilies
- 1/4 tsp Asafoetida
- 1/2 cup Water
- 1/2 cup Besan water 2 tsp besan+ 4-5 tsp water
- 1 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 cup Water
- 3/4 cup Curd whisked
- 2 tsp Kasoori Methi
- 2 tsp Green Coriander finely chopped
- 1 tsp Red Chilli Powder in 1 tsp ghee to garnish
- Add all the ingredients of takey paise to make a firm dough.
- Shape it in the form of thick rolls and boil in water for 10-12 minutes.
- Remove these boiled rolls and let them cool.
- Cut them into 1/4” discs.
- Heat oil to deep fry these takkas to a golden colour.
- Heat ghee in a thick bottom pan.
- Add cumin seeds and let crackle.
- Add asafoetida, red chilly, turmeric and water.
- Keep stirring.
- Add besan water and stir again.
- Add coriander powder, chilli powder, turmeric powder, water and whisked curd.
- Cook on slow flame and stir continuously. When masala is cooked add more water.
- Add take paise to it.
- Cover and Cook for 10 min on slow flame.
- Add Kasoori methi and chopped coriander.
- Garnish with tempering of ghee and red chilli before serving.
- Yoghurt makes these dumplings soft and they will melt in the mouth.
- Do not miss out on carom seeds and asafoetida as they both help with digestion.
- Do not make the dough hard, as these will make the dumplings chewy and hard.
- You can skip frying the dumplings if you want to cut down on your calories.
- It is very important to stir continuously after adding yoghurt to the curry, else it can curdle.
- The cooked curry thickens after a while, you can adjust the consistency by adding the reserved water.
- Ghee elevates the flavour of the curry and makes it rich.