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5 from 3 votes

Takey Paise

Takey Paise are cooked gram flour dumplings, which are added to a spicy yogurt gravy. The delicious curry is from Uttar Pradesh.
Course Lunch, Main Dish
Cuisine Indian Cuisine, Uttar Pradesh
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • Pot
  • Pan

Ingredients

Takey Paise

  • 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

Gravy

  • 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

Instructions

Takey Paise

  • 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.

Gravy

  • 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.

Notes

  1. Yoghurt makes these dumplings soft and they will melt in the mouth.
  2. Do not miss out on carom seeds and asafoetida as they both help with digestion.
  3. Do not make the dough hard, as these will make the dumplings chewy and hard.
  4. You can skip frying the dumplings if you want to cut down on your calories.
  5. It is very important to stir continuously after adding yoghurt to the curry, else it can curdle.
  6. The cooked curry thickens after a while, you can adjust the consistency by adding the reserved water.
  7. Ghee elevates the flavour of the curry and makes it rich.