Chak-Hao is unpolished traditional black rice from Manipur. Black rice is also known as Forbidden Rice because for centuries, black rice is forbidden for common people making it reserved for only Chinese royalty. Black rice from Manipur have a special aroma and taste due to the soil condition and clean environment of this region.
Black rice is low in calorie and high in protein compared to white rice. These are rich in antioxidants, Vitamin E, Iron and dietary fiber. Source: Wikipedia
- Black Rice - 1 cup
- Wheat flour - 1/2 to 3/4 cup
- Salt to taste
- Oil - for deep frying
- Wash black rice couple of times and soak in water for 1 hour.
- Drain water completely and add to the mixer/blender and grind into fine paste by adding 2-3 tablespoon of water. Rice paste should be very thick, hence grind with minimal amount of water.
- Transfer the rice paste in a mixing bowl and add 1/2 cup wheat flour and salt to taste. Knead into a dough. If you feel the dough is sticky, add a tablespoon of wheat flour and knead. Repeat until the dough is non-sticky.
- Rest the dough for 15 minutes.
- Heat oil in a kadai for deep frying. Roll out the dough into 4 inch circles and deep fry in hot oil.
- Drain excess oil in a kitchen tissue and serve with potato bhaji or korma.
For the month of Jan 2019, we have chosen the theme of Manipuri cuisine for "Shhhhh Cooking Secretly" event. My partner for this month is Sasmita Sahoo Samanta who gave me black rice and salt as my secret ingredients. I had given her Paneer and Cumin seeds, using which she made Sana thongba, a Manipuri Paneer Curry. Do visit her blog "First Timer Cook" for a collection of delicious recipes.