What we call Takke Paise in UP is known as Gatte in Rajasthan. The difference between the two is that while Takke Paise are dry, Gatte have a thick gravy. During summers, when the supply of vegetables dry up housewives cook dishes using besan or dal, like mangodi, badiyan, moong dal kofta, chane ki katli ki sabzi, takke paise etc.
Takke paise is very popular in UP, as a main dish and also as a snack. Try this recipe, and tell me how you liked it.
PREP TIME: 10-15 minutes
COOKING TIME: 40 Mins
TOTAL TIME: 50 - 60 Mins
SERVES: 3-4 persons
INGREDENTS FOR TAKKE PAISE:
1. Besan (gram flour) - 1 cup
2. Asafoetida (heeng) – ¼ tsp
3. Ajwain - ¼ tsp
4. Oil – 2 tsp
5. Salt to taste
INGREDENTS FOR GRAVY:
1. Zeera (cumin seeds) – 1 tsp
2. Onion – 1 medium
3. Garlic – 4-5 cloves
4. Chopped onion – 1 small
5. Turmeric powder – ¼ tsp
6. Cumin seeds – 1 tsp
7. Red chilli powder – 1 tsp
8. Coriander powder – 1 tsp
6. Mustard Oil – 1-2 tbsp
7. Salt to taste
8. Chopped coriander leaves - 1 tbsp
9. Curd – 2 tbsp
HOW TO MAKE TAKKE PAISE:
1. Take besan in a thali. Add ajwain, salt and oil.
2. Knead besan with water. Make the dough a little softer than chapatti dough.
3. Apply some oil on the dough to make it smooth.
4. Make 3-4 balls of the dough.
5. Apply some oil on your palm. Now roll the dough on the slab or chakla.
6. Boil some water in a pan. Put the rolls in the water
7. Bring the water to a boil. The rolls would start floating.
8. Boil the rolls for 10 minutes.
9. Check if the rolls are cooked from inside by pricking with a fork or toothpick. If your fork or toothpick comes out clean then the rolls are cooked properly.
10. Its time to remove the rolls from the water. Keep aside for cooling down.
11. After cooling down, cut the rolls into pieces. These are the takke paise. Keep aside.
HOW TO MAKE THE MASALA:
1. Take all ingredients of the gravy masala in a mixer jar and make a fine paste. Keep this paste aside.
2. Now heat 2 tbsp oil in a kadhai
3. Add zeera to the oil.
4. When the zeera starts crackling add chopped onion.
5. Add masala paste, when the onion starts becoming golden brown.
6. Add 1 tbsp curd in the masala and roast it well.
7. Roast this masala well. Now add one tbsp curd. Roast again for a few minutes.
FINAL STEPS:
1. Add chopped pieces ( takke paise) to the gravy. Roast it on slow flame.
2. Sprinkle some water on it and cover it for 2-3 minutes.
3. Open the lid and roast again. Add some chopped coriander leaves.
4. Your takke paise is ready to serve.
5. Serve hot with poori , parantha or roti.
TIPS:
1. Try to make the dough soft. If the dough is hard your takke paise will become hard.
2. When you remove the rolls from the boiling water check if there are some boils on the rolls. Otherwise cook the rolls for some more time.