Nimokhia Kordoi Recipe, A Crispy Savoury Snack From Assam
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Have you ever seen that green fruit called star fruit? Predominantly sour and a little bit sweet, star fruit has a beautiful shape. If you believe that art is inspired by nature, then you should know that this unique star fruit shape led to the creation of a beautiful Assamese dish called Kordoi. Star fruit is called Kordoi in Assamese, which is why a crispy-crunchy snack that is shaped like star fruit was named Kordoi. 

Kordoi comes in two versions, the sweet and the savoury. The sweet version is called Mitha Known as Nimokhia Kordoi, the savoury version makes for a great snack that you can enjoy during tea time or breakfast, and even offer to guests. In fact, in Assam, Nimokhia Kordoi is prepared to celebrate Bihu and family, friends and guests are offered the salty treat to mark the occasion. And though the shape of the Nimokhia Kordoi is a bit difficult to nail for beginners, all the effort is worth it if you are making this dish at home. 

Traditionally, Nimokhia Kordoi is prepared with whole wheat flour or atta, which is spiced with chilli flakes, carom seeds and salt. Many people, however, choose to make this dish healthier and more filling by adding very finely chopped or grated veggies like onions and carrots. You can also try adding spinach or fenugreek leaves after finely chopping them to the dough. The dough is then shaped like the star fruit and deep fried before serving.  

Video credit: YouTube/Sunita's World

If you are health-conscious and want to avoid deep frying, then you could also try air frying the Nimokhia Kordoi. Here’s the easy-peasy recipe for you to try out. 


2 cups whole wheat flour 

3 tbsp carrot, grated 

1/3 cup spinach, finely chopped 

¼ cup onions, finely chopped 

¼ cup coriander leaves, chopped 

½ tsp carom seeds 

1 tsp salt 

1 tsp red chilli flakes 

½ cup oil 

½ cup water 

Oil, for frying 


1. Place the flour, salt, red chilli flakes and carom seeds in a large bowl. 

2. Add the onions, carrot, spinach and coriander. 

3. Mix well, then add the oil. 

4. Rub the oil into the flour until you get a coarse mixture. 

5. Now, gradually add water to mix everything and make a firm dough. 

6. Knead the dough for 4-5 minutes more, then cover it and let it rest for half an hour. 

7. Divide the dough into equal-sized balls, then flatten them a bit and set aside. 

8. Take a flattened dough ball and roll it out thinly. 

9. Use a sharp knife to make parallel cuts on the rolled out dough. 

10. Pinch the ends and start rolling up the dough circle lightly. 

11. Shake it a little to fluff up the centre then twist the rolled up dough. 

12. Prepare all the other Kordois in a similar fashion. 

13. Heat oil in a large wok, then fry the Nimokhia Kordois until golden brown and crispy. 

14. Serve the Nimokhia Kordoi hot with chutney or ketchup.