Savory Kordois or Assamese Star Fruit Shaped Snack is a delicious snack made with whole wheat flour and with a few added vegetables.
Being a mother of two young boys, I am under constant demand for snacks. Snack is a word that scares me and especially with the winter break coming soon, this will be the word I will be constantly hearing.
This Savory Kordois, an Assamese Star Fruit Shaped Snack, is nothing like any routine snack that I usually make. It is close to being called Pakora , but is crispier than Pakoras. It was a pleasant surprise to find a vegetarian recipe from the North East cuisine, especially from Assam.
When I was doing the ‘Indian Food odyssey’ , where we cooked from different Indian states in alphabetical order, the North East states posed a big threat to the vegetarians.
I made ’ Bhendir Sarson ’ for Assam, which was an Okra subzi cooked in Mustard paste. After that, this is my second recipe under the Assamese cuisine and I was glad to find it on Jolly Makkar’s site.
I made this recipe for the ‘Recipe Swap Challenge’ where we are paired with another Food blogger and get to try a recipe from each other’s blog. This month I am paired with Jolly Makkar who blogs at Homemade Recipes. She has quite a large selection of recipes and I was having a hard time choosing what to make.
What is a Kordoi -
It was interesting to learn that ‘Kordoi’ means ’ star fruit ’ in Assamese and this snack is named after the star fruit as its shape is very similar to the star fruit. The shaping was a little tricky, but once I made a couple, it all made sense.
We have to take care to fry the Savory Kordois, in medium heat, or else we won’t get the crispy texture. The kordois can be made both as a savory and a sweet version. I can’t wait to give the sweet version a try soon.
Preparation time - 10 minutes plus 20 minutes of resting time Cooking time - 30 minutes Difficulty level - Easy Recipe adapted from - Homemade Recipes
Ingredients to make Assamese Star Fruit Shaped Snack - Makes around 15
- Whole wheat flour - 1 cup plus more for dusting
- Onion - ¼ cup (finely chopped)
- Carrot - ¼ cup (finely grated)
- Cilantro - 2 tablespoon (finely chopped)
- Cumin seeds - ½ tsp
- Carom seeds (Ajwain) - ½ tsp
- Nigella seeds (kalonji) - ½ tsp
- Chili powder - 1 tsp
- Salt - to taste
- Ghee or butter - 1 TBSP
- Oil - to deep fry
Procedure to make Savory Kordois -
In a wide bowl, add all the ingredients (except the oil to deep fry). Mix well with your hand to combine.
Add water, little by little, and knead it into a stiff dough. Make sure that the dough is stiff or otherwise it will be too hard to roll.
Cover the dough and let it rest for about 20 minutes.
When ready to roll, heat oil in a pan for deep frying.
Divide the dough into lime size pieces.
Dust the dough balls with flour and roll it into a thin poori, about 3 inches in diameter.
Using a sharp knife, make vertical lines in the rolled dough, keeping the edges intact. I made around 4 slits in them.
Now start rolling the dough over itself like a log and pinch the edges to seal. Refer to the pictures to get a better idea.
- Deep fry the shaped Kordois on medium flame until golden brown and crispy. Make sure that the flame is medium or else the Kordois will remain softer and brown too quickly.
- Drain the fried Kordois on a paper towel-lined tray and serve warm with green chutney and Sweet Chutney.
More Appetizers
- Vaazhakkai Kola Urundai - Raw Banana Fried Balls
- Vegan Black-Eyed Pea Salad
- Lauki Muthiya | Dudhi Na Muthiya | Steamed Bottle Gourd Snack
- Rice Paper Rolls | Spring rolls | Summer rolls
Recipe
Ingredients
- ▢ 1 cup Whole wheat flour
- ▢ ¼ cup Onion finely chopped
- ▢ ¼ cup Carrot finely grated
- ▢ 2 tablespoon Cilantro finely chopped
- ▢ ½ teaspoon Cumin seeds
- ▢ ½ teaspoon Carom seeds Ajwain
- ▢ ½ teaspoon Nigella seeds kalonji
- ▢ 1 teaspoon Chili powder
- ▢ Salt to taste
- ▢ 1 tablespoon Ghee or butter
- ▢ ½ cup Oil to deep fry
Instructions
- In a wide bowl, add all the ingredients (except the oil to deep fry). Mix well with your hand to combine.
- Add water, little by little and knead it into a stiff dough. Make sure that the dough is stiff or otherwise it will be too hard to roll.
- Cover the dough and let it rest for about 20 minutes.
- When ready to roll, heat oil in a pan for deep frying.
- Divide the dough into lime size pieces.
- Dust the dough balls with flour and roll it into a thin poori about, about 3 inches in diameter.
- Using a sharp knife, make vertical lines in the rolled dough, keeping the edges intact. I made around 4 slits in them.
- Now start rolling the dough over itself like a log and pinch the edges to seal. Refer to the pictures to get a better idea.
- Deep fry the shaped Kordois in medium flame until golden brown and crispy. Make sure that the flame is medium or else the Kordois will remain softer and brown too quickly.
- Drain the fried Kordois on a paper towel lined tray and serve warm with green chutney and Sweet Chutney.
Nutrition
More Snacks Recipes
- Crunchy Coconut Sesame Cookies
- Crispy Button Thattai | Mini Thattai Recipe
- Strawberry Shortcake Muffins
- Cinnamon Roll Muffins
Savory Kordois | Assamese Star Fruit Shaped Snack
Ingredients
- 1 cup Whole wheat flour
- ¼ cup Onion finely chopped
- ¼ cup Carrot finely grated
- 2 tablespoon Cilantro finely chopped
- ½ teaspoon Cumin seeds
- ½ teaspoon Carom seeds Ajwain
- ½ teaspoon Nigella seeds kalonji
- 1 teaspoon Chili powder
- Salt to taste
- 1 tablespoon Ghee or butter
- ½ cup Oil to deep fry
Instructions
- In a wide bowl, add all the ingredients (except the oil to deep fry). Mix well with your hand to combine.
- Add water, little by little and knead it into a stiff dough. Make sure that the dough is stiff or otherwise it will be too hard to roll.
- Cover the dough and let it rest for about 20 minutes.
- When ready to roll, heat oil in a pan for deep frying.
- Divide the dough into lime size pieces.
- Dust the dough balls with flour and roll it into a thin poori about, about 3 inches in diameter.
- Using a sharp knife, make vertical lines in the rolled dough, keeping the edges intact. I made around 4 slits in them.
- Now start rolling the dough over itself like a log and pinch the edges to seal. Refer to the pictures to get a better idea.
- Deep fry the shaped Kordois in medium flame until golden brown and crispy. Make sure that the flame is medium or else the Kordois will remain softer and brown too quickly.
- Drain the fried Kordois on a paper towel lined tray and serve warm with green chutney and Sweet Chutney.
