As a teenager, I was never that fond of Samosa and Chaat Pakodi, and was heavily inclined towards new emerging trend of having pasta and pizzas. You know.. Ghar ki Murgi Daal Barabar.. But my cravings for Indian snacks enhanced many folds when I stepped out of India the very first time in my life. It was a college trip to London with friends and since it was the first foreign trip for almost all of us, we were very excited. Within first three days ( max) half of our excitement was fractured. Anyone would ask why??? Turned out, we all were missing our own food very much 🙁
Obviously, now the scene is different. I have adopted the taste of International Cuisines to a great extent and I like most of it now, specially Thai and Mexican is my hot fav. But back at that time, it was such an unfortunate experience to be out first time and miss our own taste and touch of food that much. Later, we finally managed to search for some Indian Restaurants nearby ( which now I know, are plenty in London) and relished the food there. And we ate such miserly since it was so expensive for our pockets at that time. But after that incident, I realised the fact that most of us ( am not saying this for everyone) really cannot live joyfully without the addition of our own spices and “Tadka” even to the International Cuisine. Well, I love it !!
Other thing which amused me initially was how widely the packaged Indian food is available here. Packaged Chapathi, Parotta, Stuffed Paranthas, even Samosa and Tikkis.. Tasting their stale and bland taste, I then realised the importance of the Original variants… I often cook these things at home now, but since they are all fried .. I turn them slightly to the healthy side.. Sometimes baking, sometimes steaming.,. It has taken me into it.. To cook these fried snacks with alternate cooking methods.. And I love the results.. Almost always !!
But this time, when I had to try this deep fried snack Kordoi, I wanted to have something which is spicy, deep fried yet not completely “unhealthy”. This one snack fits it all… made up of whole wheat flour, hot spices and some greens, this crispy Kordoi makes a perfect accomplishment with evening tea. Specially now when the winters are approaching faster than I anticipated, I am sure I am going to make this quick snack again very soon. This Kordoi is also made sweet, and you will find the recipe here.
Unlike many other deep fried savoury snacks, this one doesn’t require much preparation work. Just knead the dough, roll, cut, shape and fry. All in one go.. No extra cooking involved, like making stuffing or chopping/mashing potatoes etc. It’s a quick snack which can be made in a jiffy, since all the ingredients are very basic and can be found easily in the pantry. You may use APF ( *All purpose flour ) to make it more crispy but Whole wheat flour worked just perfect for myself. The benefit of using APF is that, the crisp and crunch of the snack remains intact for a longer time. While with the WWF, it gets soggy after a while and if you try to reheat it, it looses its charm.
I had it hot with evening tea with guests and then the next day with chutneys for breakfast. So, next time when I am craving for something deep fried ( which is very rare in my case, luckily !) I know I am not going to go for any ready-made stuff.. 🙂
What you need?
Whole wheat flour – 2 Cups
Finely chopped spinach – 1/4 Cup
Finely chopped onion 1 tblsp
Finely chopped coriander 1 tblsp
Grated carrot – 1/4 cup
A pinch of nigella seeds
Cooking oil – 2tblsp
Hot water – 3/4 Cup
Flour to dust
Oil for deep frying
How to make?
Off to Indian cooking challenge for the month