Authentic Savoury Kordoi Recipe (Assamese Star Fruit Shaped Snack Recipe)
Snack

Authentic Savoury Kordoi Recipe (Assamese Star Fruit Shaped Snack Recipe)

Learn how to prepare Authentic Savoury Kordoi Recipe (Assamese Star Fruit Shaped Snack Recipe) with this simple recipe. Perfect for Snack and ideal for Assamese lovers....

⏱️

20 Min Prep

🔥

15 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 1/2 cup Whole Wheat Flour
  • 1-1/2 tablespoon Onion - finely chopped
  • 2 tablespoons Coriander (Dhania) Leaves - finely chopped
  • 2 tablespoons Carrot (Gajjar) - grated
  • 1/3 teaspoon Cumin seeds (Jeera)
  • 1/3 teaspoon Ajwain (Carom seeds)
  • 2 teaspoons Ghee - for making dough
  • Sunflower Oil - to deep fry
  • Salt - to taste

Instructions

1
To prepare Savoury Kordoi steps (Assamese Star Fruit Shaped Snack steps), in a mixing container, transfer in whole wheat dusting seasoning, diced shallot, coriander leaves, grated carrot, cumin seeds, carom seeds, ghee and table salt.Rub all the items required together.shower aqua little by little and make a stiff pastry mix and let it rest for 10 to 15 mins.Divide the pastry mix into equal balls of big gooseberry size.
2
shape into balls and flatten them.Roll the ball into a thin disc around 3 inches on a floured surface.With a sharp knife, cut straight lines, making sure not to cut all the way through.
3
We need the uppermost and bottommost centimeter of the pastry pastry mix to be intact.From one end, start to make a roll, pinching the ends to bind.
4
Push the two ends of the shaped kordoi gently to plump the middle.Deep shallow fry in batches until golden brown and crisp.sieve Savoury Kordoi steps (Assamese Star Fruit Shaped Snack steps) on an absorbent kitchen towel and enjoy burning with or green chutney and date and tamarind chutney.

Recipe Information

Cuisine
Assamese
Course
Snack
Diet
Vegetarian
Total Time
35 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

15 mins

Total Time

35 mins
#assamese #snack #vegetarian
Author

Master Chef

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