Assam Kordoi

I have been very negligent in my Indian Cooking Challenge duties so this month I made sure I started looking at the recipes at least a few days before the posting date. I accepted the challenge to make both sweet and savory Kordoi. a specialty from Assam using Sunita’s recipe.

Any avid tea drinker has heard of Assam. Assam is one of the tea producing states located in Northeast India. It is one of the 7 sister states that occupy the region, characterized by tribal ethnic groups with a climate and culture similar to Southeast Asia.

Let’s first try the sweet version:

Sweet Kordoi

Yield: 20 Kordoi
Ingredients:

  • 2 cups all purpose flour
  • 2 tablespoons oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon nigella seeds (black onion seed)
  • 3/4 cup hot water
  • Syrup Ingredients:
  • 1 cup water
  • 2 1/2 cups sugar

Combine flour, salt and nigella seeds in a large bowl. Add oil and rub into the flour.
Add water, a little at a time, until you have a soft dough. Let rest for 10 minutes.
Lightly flour a work surface.
Roll one into a circle about 4 1/2″ in diameter.
Make several lines across the circle, making sure not to cut through to the end.
Roll, pinching the edges as you roll to seal. Place on a tray lined with parchment paper. Repeat for the remaining balls. I actually made the savory ones first, so by the time I did these sweet ones I had mastered the shaping better.



Heat a pot with enough oil for deep frying.
Meanwhile, combine sugar and water in a saucepan and boil until you have a thin syrup consistency, about 5-8 minutes.
Fry kordoi in the hot oil until golden brown on both sides. Drain on paper towel lined plate. Place in the syrup to coat and place on parchment paper to dry.

Enjoy as a sweet treat!

Assam Kordoi

…and now for the savory version, I made it a little healthier with the use of wheat flour…

Savory Kordoi

Yield: 20 Kordoi
Ingredients:

  • 2 cups whole wheat flour (chappati/atta flour)
  • 1/4 cup spinach, finely chopped
  • 1 tablespoon onion, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1/4 cup carrot, grated
  • 3/4 teaspoon salt
  • 1/8 teaspoon nigella seeds (black onion seed)
  • 2 tablespoons vegetable/sunflower oil
  • 3/4 cup warm water
  • oil, for deep frying

Combine everything except the water and the frying oil. Mix well. Slowly add water until you have a stiff dough. Let rest for 15 minutes.
Divide dough into 20 equal sized balls.

Roll one into a circle about 4 1/2″ in diameter.
Make several lines across the circle, making sure not to cut through to the end.
Roll, pinching the edges as you roll to seal. Place on a tray lined with parchment paper. Repeat for the remaining balls.
Heat a pot with enough oil for deep frying.

Fry until golden brown.
Drain on paper towels. Serve.

Savory Kordoi

A bit labor intensive with all the rolling and the shaping, but very delicious. The savory ones were so delicious, eaten with Sweet Chili Sauce.

Whether in the mood for sweet or savory, a Kordoi can satiate any craving!

Savory Kordoi

…linking to What’s With My Cuppa hosted by Avika & Kid’s Delight hosted by Nisha


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Chef Mireille