Savory Kordois -Assamese Snack

Today' state for Blogging Marathon #39 is Assam,a popular northern state famous for tea.
Kordois is a snack popular which can be made both sweet and savory.The sweet version remsembles panasa thonnalu a sweet recipe from Andhra Pradesh.Though I shared the panasa thonnalu,wanted to share the savory version of this snack.

Though the North eastern state recipes are mostly non-vegetarian but the vegetarian recipes are very unique.One such recipe is the kordois,both the sweet and savory version can be made and it tastes very delicious.
Originally the snack is made with all purpose flour, and for the flavoring nigella seeds or caraway is used.But to make it healthier I tried it with the wheat flour and instead of nigella I used the regular cumin seeds.It came our so crunchy and my son loved the shape of this snack a lot.This recipe was shared by Valli for Indian Cooking Challenge several months back.But due to my busy personal works these days I am not able to participate in that event.So I made it for this mega BM and sharing,original recipe is here,off to the recipe.......

Basic Information

Preparation Time ~ 20 minutes
Cooking Time ~ 15 minutes
Makes ~12-14

Ingredients

Ingredient	Quantity
Wheat flour	3/4cup
Onion(finely chopped)	2 tbs
Carrot(grated)	3 tbs
Coriander leaves(chopped)	2 tbs
Chilly powder/milagaipodi	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Salt	3/4tsp
Oil or ghee	1tbs
Oil	for frying
Wheat flour	for dusting

Method

Mix in all the ingredients except the oil for frying in a bowl and mix it well.Now it looks crumbly.

Sprinkle water little by little and make a stiff dough and let it let for 10 minutes.Divide into 12-14 equal balls of big gooseberry size.

Roll the ball into a thin disc around 3 inches on a floured surface.Now with a sharp knife into strips leaving both sides intact (as shown in the picture).

Gently roll the disc from one edge and twist the sides and keep it on a plate.Heat the oil in a medium flame and fry 3-4 pieces in the oil it becomes crisp and golden color.

Remove it from the oil and drain it on a paper and store it in an air tight container after cooling.

Serve it with ketchup

Enjoy.....................................................................

• Roll the disc as thin as possible to get a crispy kordois.
• Do not keep the shaped kordois for a long time as it tends to stick and it does not hold the shape.
• After dropping the oil the size will expand so be fry only 3 or 4 pieces at a time.
• Chop the onion to fine pieces and I used the cheese grater to grate the carrots to get fine pieces.

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