Easy Indian Snacks | assamese savoury kordoi

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We all crave for snacks, don’t we ??? ..  when we want to make quick snack without looking for any specific ingredients, being aware of a recipe like Assamese savory kordoi helps. Kordoi is from Assam, Kordoi is generally sweet recipe and this a savory twist to the traditional kordoi. Making Savoury kordoi is easy and simple and we can play with its endless flavors.

It tastes like crunchy papdi, we can add a lot of variations to this recipe, few suggestions are kordoi chat and kordoi dahi chat etc .

Credits to Aarthi Sharma for sharing the recipe.

You can go ahead and give your own twist to the flavors, I suggest not to skip ajwain, jeera and onion.

Serve kordoi as an evening snack with ketchup or chutney.


Watch Kordoi making video here

Easy Indian Snacks | assamese savoury kordoi
Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: North East
Serves: 8
  • ½ cup Whole Wheat flour
  • 1-1/2 tablespoon Onion , finely chopped
  • 2 tablespoons Coriander leaves (Dhania) , finely chopped
  • 2 tablespoons Carrot , grated
  • ⅓ teaspoon Cumin seeds
  • ⅓ teaspoon Carom seeds (Ajwain)
  • 2 teaspoons Ghee , for making dough
  • Cooking oil , to deep fry
  • Salt , to taste
  1. To prepare Savoury Kordoi Recipe (Assamese Star Fruit Shaped Snack Recipe), in a mixing bowl, add whole wheat flour, chopped onion, coriander leaves, grated carrot, cumin seeds, carom seeds, ghee and salt.
  2. Rub all the ingredients together.
  3. Sprinkle water little by little and make a stiff dough and let it rest for 10 to 15 minutes.
  4. Divide the dough into equal balls of big gooseberry size. shape into balls and flatten them.
  5. Roll the ball into a thin disc around 3 inches on a floured surface.
  6. With a sharp knife, cut straight lines, making sure not to cut all the way through. We need the uppermost and bottommost centimeter of the pastry dough to be intact.
  7. 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.
  8. Deep fry in batches until golden brown and crisp.
  9. Serve hot with or green chutney and date and tamarind chutney.


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