Kordois ~ two ways from Assamese | How to Make Sweet and Savory Kordois | Indian Cooking Challenge - August
>> Sunday, September 15, 2013
Sunita says that "Kordois are generally made during Bihu, especially Magh Bihu and form part of the various snacks that are on offer during this time. It is to be noted that the star fruit is also called ‘kordoi’ in Assamese."
Though I had selected this much ahead and was prompt on announcing it on time, I ended up doing it just last evening and it went on till late evening as well. As Amma always says that sweet dish has to be fried first, I had to complete the sweet version and then follow on the savory.
Knowing that the step by step was going to be very taxing, I called up Konda to help me. I feel so much relief these days as Konda is around to click the step by step and I need not keep washing, wiping, clicking. It has always been such a handicap and so many wet towels in the end.
One of the recent development at home, as been the promotion of Konda to rolling out the chapatis and very recently she has learnt to knead the dough as well. I am so surprised that she is a pro in learning it in the first shot and is able to so such a wonderful job. So she insisted that after she takes the necessary clicks, she will make this. And she was so happy doing it.
Once the sweet versions were done, meaning the rolling out was done, I called in the boys to have a look at the magic. They were so thrilled seeing how the flower gets formed. And couldn't wait to taste it. All three were praising on how delicious the sweet ones were. They don't remember eating it the previous times I have made Panasa thonallu. Another funny thing that Konda remarked was, when I told her that I would make something again. She replied that till date all these dishes that I make, never get made again.
I said there are still so many for us to learn, so I can't afford to make one dish so many times..
Anyway since there were so many pictures, I thought a collage would be much more neat. Please click on the picture for a better view of the steps.
I added another 1/2 cup, though 1/2 of the final syrup remained.
For the dough
Cover the dough and leave for a few minutes.
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.
The syrup is ready when a tiny bit placed between your thumb and forefinger feels quite sticky, but is not of a thread consistency.
The kordois will harden on cooling.
When completely cold, the kordois can be stored in glass jars to keep them fresh for a few days.
With Spinach, Carrot
Grated carrot - 1/4 cup
Flour to dust
Wash and chop all the vegetables very finely.
Care should be taken to ensure the extreme ends are more thinner, as they tend to get softer after being fried.
If you don't have Nigella Seeds, add shahjeera or jeera.
Made sure the ends are shaped thinner for making them crispier.