Cook's Hideout: Assamese Kordois (Sweet & Savory Versions)

September 15, 2013

Assamese Kordois (Sweet & Savory Versions)

It has been quite some time that I took part in Indian Cooking Challenge. I either don't find time to make the dish or I totally forget making it on time. I end up blaming my super-busy travelling hubby or my jumping & bouncing around kids for my forgetfulness.
Assamese Kordois (Sweet Version)
But for this month's Indian Cooking Challenge, Valli asked me to pick a dish and as usual I forgot to mail her back on time (oops). But the ever gracious Valli sent a reminder email and that is when I remembered Sunita's awesome blog and asked Valli if we can try any Assamese dishes. Finally we ended up choosing Kordoi.
Lucky for me, my mom is here visiting us and she actually ended up making them for us. Sweet version of these Kordois are same as Panasathonalu made in A.P. Savory version was new to us, but we really enjoyed the spicy ones as well.

Assamese Kordois (Sweet Version)
Sweet Kordois:
All-purpose flour - 2 cups
Ghee (clarified butter) - 2tbsp (can be substituted with oil)
Baking Soda - pinch
Salt - to taste

For Sugar Syrup:
Sugar - 1½cups
Water - ½cup
Elaichi - ½tsp
Assamese Kordois (Sweet Version)
  • Combine flour, ghee, baking soda and salt. Add enough water and knead into a smooth pliable dough. Cover and let the dough rest for at least 10minutes.
  • Divide the dough into small lemon size balls. Roll it out into a small dic. Using a paring knife make slits on the disc. Holding the edges, twist the disc and pinch the ends to bind. Repeat with all the remaining dough.
  • Heat oil for deep frying. Add the kordois gently into hot oil and deep fry until golden on both sides. Remove and set aside.
  • In the meantime, combine sugar and water and bring to boil and simmer until you get single-thread consistency, about 4-5 minutes.
  • Add the fried kordois in the sugar syrup and turn them around so the syrup sticks to them. Remove and place them on a plate to dry. Store in airtight container and enjoy for up to 1 week.
Assamese Kordois (Sweet Version)
Savory Kordois:
Assamese Kordois (Savory Version)
Wholewheat flour (atta) - 2cups
Onion - 2tbsp, finely chopped
Spinach - ¼cup, finely chopped (I used thawed frozen chopped spinach)
Carrot - ¼cup, grated (I didn't add this)
Cilantro - ¼cup, finely chopped (I didn't add this)
Nigella seeds (Onion seeds) - ¼tsp
Salt & Pepper - to taste
Assamese Kordois (Savory Version)
  • Combine all the ingredients and make a smooth pliable dough. Make kordois similar to the sweet ones and deep fry until golden. Remove onto paper towels to drain excess oil. Serve immediately with ketchup.
  • Since they have veggies in them, it is best to eat them right away. Storing them will make them a less crispy, but still yummy.
Assamese Kordois (Savory Version)


  1. good job with both the versions Pavani!...even we loved this challenge!

  2. How wonderful that you made both and enjoyed, glad that your mom was there to make these for you..:)..and I must thank you for reminding me abt Sunita's space..I loved the savory version so much.

  3. it looks really nice..i am sure they tasted yummy

  4. your sweet ones especially look so good and must have a nice flavor with the addition of cardamom

  5. chala perfect ga vachay panasathonalu.. nice clicks too :)


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