Manipuri Chak hao tal / black rice poori

Name: Manipuri Chak hao tal / black rice poori
Total time: 7200 s
Yield: 6 peoples
Cuisine: Indian
Ingredients: 1 cup black rice; 11/2 cup wheat flour; 1 tsp salt; 2 cups oil for deep fry

Muniswari.G @muniswari_0205

Chennai

#ca2025 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.

Muniswari.G @muniswari_0205

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Ingredients

2 hours

6 peoples

1 cupblack rice
11/2 cupwheat flour
1 tspsalt
2 cupsoil for deep fry

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Steps

2 hours

1

Wash black rice couple of times and soak in water over night... 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.
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3

Transfer the rice paste in a mixing bowl and add 1-1/2 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.
4

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, chutney...
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