Nimokhia kordoi l Assamese style savoury snack

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Kordoi is a popular snack from Assam ( a state in North East India ). It has sweet and savoury versions and is usually made during Bihu, the major festival of Assam. The sweet versions are dunked in sugar syrup and the savoury version has variations. I made these Nimokhia kordoi l Assamese style savoury snack on the occasion of this year’s Magh Bihu. ‘Nimokhia’ means savoury in Assamese.


Kordoi?

Star fruit is called kordoi in Assamese and the kordoi snacks are named after it due to the similarity in shape.

Bihu?

Assam, a North Eastern state of India, is primarily agricultural and three of its major festivals are all centred around it. Bihu is celebrated by all Assamese irrespective of religion, caste and creed. It has three forms-

  • Kati or Kongali Bihu (which is observed in October, to pray for a good harvest)
  • Magh or Bhogali Bihu (observed in January, to celebrate the end of the harvesting season)
  • Bohag or Rongali Bihu (observed in April, the start of the cultivation season and to usher in spring and the Assamese New Year)

Magh / Bhogali Bihu-

Magh or Bhogali Bihu marks the end of the harvesting season. The granaries are full and there is a lot of feasting. Various rice and coconut based traditional snacks are prepared during this Bihu.

Other flour based snacks are also prepared during Magh Bihu and savoury kordoi is one of them. This recipe is my take on the Assamese style savoury kordoi.

As I mentioned, this recipe was first posted almost ten years ago when I had a different domain. A little google search (Sunita’s world kordoi ) and it was heartening to see quite a few people try the recipe after I posted it all those years ago. I have altered the recipe slightly since then. And since now I’m in a different domain, I thought of posting the recipe here as well. If you are a new visitor, and wondering why I needed a new domain, you can read all about it here.


All those years ago, I had shared both the sweet and savoury versions. In this post, I will be focussing only on the savoury version. My recipe for these Assamese style savoury kordoi goes back to almost a decade. I like to add greens and other veggies to my savoury kordois.

A few pointers-

The additions to the dough-

The additions to the dough, especially the vegetables, greens etc, need to be really finely. If they aren’t, it will be difficult to roll them out thinly.

The dough-

Before adding water, all the rest of the ingredients need to be rubbed in well. Do not skimp this step or else your kordois will not have the required texture.

Rolling-

Roll each portion of dough thinly. If some bits tear, just ‘stick. it right back and roll.

Frying-

Once the oil heats up ( not smoking hot ), turn the heat back down and fry the kordois. Keep and eye on the heat, if it is too high, it will brown quickly on the outside and the insides won’t be done. It took me approximately 10 minutes to fry each batch. The heat should not be too low either. When done properly, they will be crisp and cooked evenly, both inside and out.

Continue reading for the full recipe for Nimokhia kordoi l Assamese style savoury snack


Video-

Do check the instruction video on my YouTube channel (also embedded below) to see how I made these Nimokhia kordoi l Assamese style savoury snack


All the Assamese recipes on this website can be found here.

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Recipe card-

Nimokhia kordoi l Assamese style savoury snack

Nimokhia kordoi l Assamese style savoury snack

Kordoi is a popular snack from Assam ( a state in North East India ). It has sweet and savoury versions and is usually made during Bihu, the major festival of Assam. This recipe is my interpretation of the savoury version.
Course Snack
Cuisine Assamese

Ingredients
  

  • 2 cups plain whole wheat flour (atta)
  • 1 tsp salt
  • 1 tsp crushed red chillies
  • ½ tsp carom seeds
  • ½ cup grated carrot
  • cup finely chopped spinach
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped fresh coriander
  • ½ cup -1tbsp sunflower /vegetable oil
  • ¼ cup water, (more or less)
  • oil for frying ( add enough to be able to submerge the kordois

Instructions
 

  • In a bowl, add the flour, salt, crushed red chillies and carom seeds. Mix well.
  • Add the onion, spinach, carrot and coriander and mix well.
  • Add the oil and rub in well with fingertips to coat the ingredients in the mixture.
  • Take a bit of the mixture in your hand and press; if it holds together, the mixture is ready for the next step.
  • Add, water, very little at a time and mix together to form a slightly firm dough. Knead well.
  • Keep the dough in the bowl, cover and keep aside for 25-30 minutes.
  • Lightly knead the dough. Divide into two portions. Work with one portion at a time and keep the other covered in the bowl.
  • Shape into a log and divide into equal portions. I got 15 kordois out of the entire dough. Roll into balls, slightly flatten them and keep aside.
  • Take a portion of dough and roll out thinly. If bits come out, just 'stick' it right back and roll.
  • Using a sharp knife, make parallel cuts at equal distance from each other inside the rolled out dough. The cuts should be from one end to the other, but not all the way through, leaving a border all around.
  • Starting from one end, start to roll it up. Pinch the edges and push towards the center to fluff it up. You could also pinch the edges, twist and then push towards the centre. Arrange on a dish / tray.
  • Repeat with all the rest of the dough balls. ( from both the dough portions)
  • Heat oil (enough to submerge the kordoi) in a pan.
  • Once the oil heats up ( not smoking hot ), turn the heat back down. Gently drop a few into the oil ( as many as your pan can hold without crowding too much) and fry them till golden and crisp. Keep turning them over
  • Keep and eye on the heat, if it is too high, it will brown quickly on the outside and the insides won't be done. It took me approximately 10 minutes to fry each batch. The heat should not be too low too. When done properly, they will be crisp and cooked evenly, both inside and out.
  • Remove from the oil with a slotted spoon and place onto a kitchen paper lined plate or dish to remove excess oil.
  • These savoury kordois are best eaten fresh and hot and enjoyed with some chutney, ketchup or even on their own. If not eating immediately, cool completely and store in an air tight container. It will keep for at least two days.

Video

Keyword Assamese, assamese cuisine, assamese food, Assamese kordoi recipe, assamese recipes, assamese snack, assamese snacks, bhogali bihu snacks, Bihu special recipes, kordoi, kordoi recipe, nimokhia kordoi, savoury kordoi

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Until next time,

Sunita

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