Kardoi are a deep-fried dough speciality from Assam, and can be made either sweet or savoury. Here we go for the latter, with seablite, carrot and mountain peppercorn for flavour.






Skill level

Average: 1.9 (161 votes)


  • 150 g (1 cup) atta flour
  • 150 g (1 cup) plain flour
  • ½ red shallot, finely chopped
  • ½ carrot, peeled and grated
  • 20 g seablite, picked
  • 10 mountain peppercorns, ground
  • salt, to taste
  • 1 litre vegetable oil, for deep-frying
  • Davidson plum chutney, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 4-6 as a snack.

  1. Place the flours, shallot, carrot, seablite, mountain pepper and a good pinch of salt in a bowl and stir to combine. Gradually add 250 ml (1 cup) water and use your hand to knead into a firm, but elastic dough. Shape into a ball, cover and rest for 5 minutes.
  2. Cut the dough into small pieces and roll out on a lightly floured surface into a thin round. Using a small sharp knife, cut 3-5 straight parallel lines through the centre, making sure not to cut all the way to the ends. Roll up parallel to the cuts, then pinch the ends together and push the two ends gently to plump the middle.
  3. Heat the vegetable oil in a saucepan to 180ºC. Deep-fry the kardoi in batches for a few minutes or until golden and crisp. Drain on paper towel and serve hot with chutney.


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Photography by Andrew Dorn.