In a wide bowl, add all the ingredients (except the oil to deep fry). Mix well with your hand to combine.
Add water, little by little and knead it into a stiff dough. Make sure that the dough is stiff or otherwise it will be too hard to roll.
Cover the dough and let it rest for about 20 minutes.
When ready to roll, heat oil in a pan for deep frying.
Divide the dough into lime size pieces.
Dust the dough balls with flour and roll it into a thin poori about, about 3 inches in diameter.
Using a sharp knife, make vertical lines in the rolled dough, keeping the edges intact. I made around 4 slits in them.
Now start rolling the dough over itself like a log and pinch the edges to seal. Refer to the pictures to get a better idea.
Deep fry the shaped Kordois in medium flame until golden brown and crispy. Make sure that the flame is medium or else the Kordois will remain softer and brown too quickly.
Drain the fried Kordois on a paper towel lined tray and serve warm with green chutney and Sweet Chutney.