Kordoi -Sweet and Savory for ICC

For this month’s Indian Cooking Challenge, I wanted to be a little ahead in preparing the dish  Kordoi, an Assamese snack and I got it done more than a week ago. While I was preparing it, my lil ones came running into the kitchen to see what I was doing and they loved the shape of the Kordoi .Lil dude kept calling it ‘Kuvvi,kuvvi‘. Lil Angel was laughing at him as we did not know what it meant and he had just christened a dish!Both did not leave the kitchen until I finished the first batch of the savory version and I gave the whole batch to them to taste.

A few minutes later both came running into the kitchen just as I was finishing the second batch and wanted some more.I did not have the mind to say ‘No’ and so batch by batch we finished it off. The same thing happened with the sweet version too.

I made this dish and my kids loved it but I did not click even a single pic of the final dish! I wanted to make it again but again the process made me decide that I will skip posting it for ICC this month.

The very next day Lil dude walked into kitchen and pointed towards the wok in which I had fried the Kordoi and started chanting – ‘Kuvvi,kuvvi‘.  I knew I had to make it for the kids again and that would be a chance to click the dish!

It wasn’t until last evening that I was able to make the two versions. MIL liked it, the kids loved it and as for me I was glad I could click pics for the post today! And for hubby, there was hardly a trace of what we snacked on!

This recipe was suggested by Pavani of Cook’s Hideout and adapted from Sunita’s blog….Sunita mentions in her post that this sack is prepared during the Bihu Festival. The snacks have a cute shape and it takes a while to get it done .But it is really interesting to learn a new snack!

Kordoi – Sweet version
Adapted from Sunita’s World

I used:

All purpose flour – 1 cup
Nigella seeds- a pinch
Oil- 1 tablespoon
Warm water- to knead
Salt- 1/4 teaspoon
Oil to deep fry

Sugar- 1/2 cup
Water- 1 cup

1. Take the flour,nigella seeds, oil and salt in a bowl. Mix well.
2. Add water little by little and knead to an elastic dough.
3. Cover and leave aside for a few minutes.
4. Divide into small balls [I divided them – a little larger than a blueberry].
5. Roll out into discs and make slits as shown below

Start rolling from one corner

When you reach the end, push it inside a little bit to plump up the flower.

Deep fry in batches till golden brown.Drain and keep aside.

Heat the water and sugar for the syrup. When the syrup is a little sticky when touched with the fingers, put in the fried kordoi and gently swirl it around so that all the pieces are coated with the syrup. Drain with a slotted spoon and store in an air tight jar once they harden.

I sprinkled a little powdered sugar over the sweet ones….

Savory version

I used:

All purpose flour- 1 1/2 cups
Nigella seeds- a pinch
Grated carrot-2 tablespoons
Finely chopped spinach-2 tablespoons
Finely chopped onions- 2 tablespoons
A few coriander leaves- finely chopped
Salt to taste
Oil- 2 tablespoons
Warm water to knead
Oil to deep dry

Mix all the ingredients [except oil to deep fry] and knead to an elastic dough.Follow the same procedure in shaping the dough as the sweet version.
Deep fry in hot oil till golden brown and serve with a chutney/ tomato sauce.

Bon Appetit…