Kardoi | Assamese Snack is a deep-fried snack from the state of Assam, specially made for the festival of Bihu.
Names can be so deceptive, truly when I heard the name Kardoi. I wondered what it would be. Valli announced this for our Indian Cooking Challenge. Kardoi’s are sugar-coated sweets snacks made from either wheat or all-purpose flour. These surely are pretty and have an artistic shape, Kardoi’s are from Assam and generally made during the Bihu festival I checked the link and decided to do the savoury version as there are no takers of sweet stuff. It is only after I saw the pictures on Sunita’s blog, I realized I had seen these at the mithai shops in the farsaan sections. Practically all mithai shops have a tray full of these and to my knowledge, they are called Karelas here.
The Karelas that I have seen here are the savoury version, made with all-purpose flour, sometimes you see them with fenugreek leaves too. Anyway, I followed Sunita’s recipe, but I made a mini version of these Kardoi’s.
Kardoi | Assamese Snack is truly delicious and can be prepared as a tea time snack along with some Elaichi wali Chai and Limbu Mari ne Sev.
Savoury Version
2 cups wholewheat flour /all-purpose flour or even a combo of two flours will work well.
1/4 cup finely chopped spinach
1 tbsp finely chopped onion
1 tbsp finely chopped coriander
a pinch of nigella seeds
1/4 cup grated carrot
salt to taste
Rub together the flour, salt and 2 tbsp oil with your fingertips.
Add the water gradually and knead to form a firm, but elastic dough.
Cover the dough and leave for a few minutes.
Make balls from the dough and roll them into big chapatis.
Cut to the desired shape.
Place one disc on the counter and with a sharp knife cut straight lines, making sure not to cut all the way through.
From one end start to make a roll, pinching the ends to bind. Push the two ends of the shaped kordoi gently to plump the middle. Place in a single layer on a dish covered with plastic wrap.
Deep fry the kordoi till crisp and place them on kitchen towels to drain the excess oil and let them cool for a few minutes.
I made a few Kardois and then I used the rest of the dough to make mini poori’s We loved the flavour of these so I made another batch of this dough and made parathas for dinner. The parathas looked colourful and delicious. The onion seeds lend a delicious flavour to these, so please do not skip them.
I would have loved to make a sweet version too, but apart from me, no one wanted to eat them, so perhaps some other time. I served the Kardoi | Assamese Snack with red and green chilly sauce. In fact, I remember Valli getting a similar sweet for the BM # 25 meet, and I had loved it. I will surely try the sweet version too and here is the recipe which I am copying from Sunita’s blog for reference.
What’s needed (usual sweet kordois)-
2 cup plain flour ( I used whole wheat flour-atta)
2 tbsp sunflower/vegetable oil
1/2 tsp salt
a pinch of nigella seeds(Kal jeera)- optional
3/4 cup of hand-hot water( I used normal water)
oil for deep frying
for the sugar coating-
1/2 cup water
2 cup caster sugar ( or 1 and 1/2 cups granulated sugar)
Rub together the flour, salt and 2 tbsp oil with your fingertips.
Add the water gradually and knead to form a firm, but elastic dough.
Cover the dough and leave for a few minutes.
Divide the dough into twenty equal-sized portions, shape it into balls and flatten them.
Roll one into approximately 4 and a 1/2 inches in diameter. With a sharp knife, cut straight lines, making sure not to cut all the way through.
From one end start to make a roll, pinching the ends to bind. Push the two ends of the shaped kordoi gently to plump the middle. Place in a single layer on a dish covered with plastic wrap.
Deep fry the kordoi till crisp and place them on kitchen towels to drain the excess oil and let them cool for a few minutes.
Meanwhile, make the sugar syrup by placing the sugar and water together in a thick bottomed pan overheat. Bring to a boil. The mixture will start to foam. The syrup is ready when a tiny bit placed between your thumb and forefinger ( be careful not to get burnt) feels quite sticky, but is not of a thread consistency.
Reduce the heat to low, and gently drop the fried kordoi’s into the syrup, one at a time. Turn them over very gently, preferably with a straight spatula, to coat them in the syrup.
Remove from heat. You can also remove them from the syrup and let them cool completely. But if you like them extra sweet like me, keep them to cool in the pan, turning over now and then for a thicker coating of sugar. The kordoi’s will harden on cooling.
When completely cold, the kordo’s can be stored in glass jars to keep them fresh for a few days.
wow very nice presentation 🙂 love the innovative idea of using the same dough for making mini poori's 🙂 looks super yummy and lovely presentation !!
Wow Vaishali!Love the idea of using them to make Poori and Paratha. I can imagine how tasty it must be!! Am sure to make that too. And beautiful presentation!!
Vaishali trust you to make things look so pretty!..I loved that green and red sauce being served and especially the cutter made shapes..those look so cute…I pinched out small balls and rolled out…wish this struck me too…:)…Kajas that I got for you are slightly made different, though the idea and concept are practically similar..
And yes I made pooris with the savory dough and I will be making with the same combination for rotis as well..it tasted so good right..
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Such a cute presentation Vaishali. We loved the savory version too and like you we made small puris with the rest of the dough 🙂
your photos are amazing with the red and green sauce and what a great idea to use the flavorful dough for other things also
I will be making with the same combination for rotis as well..it tasted so good right.
Haha…yes the name is deceptive…the individual ones looks super interesting !!!