BLACK RICE CHAKLI

Cuisine: South Indian

Black Rice, often called 'forbidden rice', has a long and fascinating history rooted in ancient China. Traditionally, it was reserved exclusively for emperors and the royal court because of its rarity and exceptional nutritional value, common people were forbidden from eating it. This exclusivity gave black rice its legendary name and elevated status.

Culturally, black rice has been associated with longevity, prosperity, and health across East and Southeast Asia. It has been used in both savoury dishes and desserts, especially in Chinese, Thai, Indonesian, and Filipino cuisines. In many traditions, it was believed to strengthen the body and support vitality, making it a valued ingredient in ceremonial and medicinal cooking.

What sets black rice apart is its deep purple-black colour, which comes from its high antioxidant content, giving it both a striking appearance and a long-standing reputation as a healing grain.

Today, black rice is no longer forbidden, but it still carries a sense of ancient richness, tradition, and health.

Ingredients:

Black rice flour – 750gm

Sesame seeds – 4 teaspoons

Salt – as required

Chilly powder (spicy) – ½ teaspoon

Caraway seeds – 1 teaspoon

Hot oil – 1 cup

Water – as required

Oil – for Frying

Method:

In a large mixing bowl, mix all the dry ingredients together. Then pour the hot oil and mix with a spatula. Add water and knead well to form a soft dough. The dough should not be too sticky. If it is sticky, add a little more flour and mix. Take the Chakli maker and place a portion of the dough inside it. Tighten the lid and press the Chakli maker to prepare the chakli. Move in rounds to get a spiral shape. Make the Chakli on a piece of banana leaf. Break the dough towards the end of the spiral and press it to the last circle of the spiral. Heat oil in a kadai for deep frying. Then, carefully drop the Chaklis one by one into the hot oil. Fry them until the color of the Chakli changes a little. Do not let the color change too dark. Once they are fried, remove them from the oil. Repeat the process until all the dough is finished. Once they have cooled to room temperature, store them in an airtight container.

Note:

If the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tablespoons of water and knead the dough again. If you are not getting proper shape, this means that the dough is too moist. Add some flour and knead again.