Takka Paisa By Ajay Chopra

Takka Paisa

This recipe from old Delhi, what was earlier called Shahjahanabad, gets its name, 'Takka Paisa' as these flavourful gram flour dumplings truly resemble coins. Infused with a lot of spices this recipe is a must try.
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Serves

2

Cooking Time

15 Min

Meal Type

snacks

Preparation Time

15-17 Min

Difficulty

Medium

Rate This Recipe8

INGREDIENTS

  • 200 gm gram flour
  • salt
  • 1 tbsp red chilli powder
  • ½ tsp garam masala
  • 1 tsp ginger garlic paste
  • 1 onion
  • water
  • 2 tbsp oil
  • 1 cup curd
  • For gravy
  • 1 tbsp oil
  • 7 - 8 cloves
  • 5 green cardamoms
  • 2 bay leaves
  • ½ tsp cumin seeds
  • 1 onion
  • 1 inch ginger
  • 2 - 3 garlic cloves
  • 1 tsp ginger garlic paste
  • water
  • salt
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 2 tomatoes
  • 2 tbsp cream
  • ¼ tsp black cardamom powder
  • coriander leave

PREPARATION

  1. 1

    Procedure to make Takka Paisa: In a bowl add gram flour, salt, red chilli powder, all ground spice, ginger - garlic paste.
  2. 2

    Add sliced onions in mixer jar, water and grind it.
  3. 3

    In the bowl add onion paste, oil, curd and prepare a dough.
  4. 4

    In a heated pan add water, salt, oil.
  5. 5

    Roll the dough and poach it in the water.
  6. 6

    When the dough is cooked cut them into small slices.
  7. 7

    In a heated pan add oil and deep fry the dough until it turns crispy and brown.
  8. 8

    To prepare gravy, in a heated pan add oil, cloves, green cardamoms, bay leaves, cumin seeds, chopped onions and cook it until it turns brown.
  9. 9

    Add chopped ginger, chopped garlic and toss it.
  10. 10

    Add ginger - garlic paste, water, salt, red chilli powder, turmeric powder, coriander powder and mix it well.
  11. 11

    Add grated tomatoes and mix it.
  12. 12

    Add cream, black cardamom powder and stir well.
  13. 13

    Add finely chopped green coriander leaves in the gravy.
  14. 14

    Add fried Takka Paisa in the gravy and stir it well.
  15. 15

    Serve Takka Paisa in a plate and garnish it with fresh coriander leaves and serve hot.
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