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
Ingredients:
- Black Rice - 1 cup
- Wheat flour - 1/2 to 3/4 cup
- Salt to taste
- Oil - for deep frying
Method:
- 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.
Adding black rice to the poori dough is such a great idea! Makes them healthier and I am sure tastier too. The black rice will add such a nice earthy flavor.
ReplyDeleteThanks for sharing!
Wow puri with nutty flavour of black rice. Never tried it before. Sounds delicious. Superb share.
ReplyDeleteWow! Fabulous use of the black rice and such an unusual recipe. Absolutely loved it.
ReplyDeleteI love the nutty, earthy flavour of black rice. Can imagine just how delicious it would taste in a poori!
ReplyDeleteI loved the recipe and the clever use of adding black rice flour to the poori dough. Super!
ReplyDeletewow. A unique dish with black rice. Looks very inviting
ReplyDeleteBlack Rice pooris! I wouldn't have thought of this lovely way of having pooris, my very favourite dish. The taste must be extraordinary, with the rich nutty flavours and purplish tinge the black rice gives!
ReplyDeleteI am so glad you made pooris from black rice Anu. I wanted to but didn't have the time. Besides rice its proof that Manipur has some flatbreads of its own.
ReplyDeleteWow rice in a Puri and that too black. Simply awesome. Would love to try this.
ReplyDeleteThe dish with black rice in a poori is so unique ! Now I want to get hold of black rice and try out all these recipes.
ReplyDeleteLoved the idea of adding black rice to poori... sounds interesting and yum !
ReplyDeletelove this. use of black rice is still new for me. I am yet to explore my hand on this ingredient particularly
ReplyDeleteAwesome Post -
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