When it comes to Indian flying pancakes, many large hotels, large supermarkets, and some comprehensive commercial plazas in Shanghai have exclusive counters. The characteristics of Indian flying cakes are: thin, crispy, soft and fragrant. It is golden in color and rich in layers. It tastes crispy on the outside, tender on the inside, soft and crispy, and tastes delicious. It is very popular among Shanghai residents.

The freshly baked "Gabadi" is the most fragrant

According to Master Qin of an Indian flying cake shop in this city, the so-called "Indian flying cake" in China is the most popular in India. It is called "Gabadi" and it originated from the Bay of Bengal mountain range in New Delhi, India. Local residents make "Gabadi" with gluten noodles, coconut pulp, butter, condensed milk, etc. all year round. When Indian chefs make gabadi, a small pan and a simple stove are all the cooking tools. They knead the dough neatly first, knead the dough into a small ball, roll it out a few times, then "thin" it, and put it in a small pan to heat. There is a simple small stove next to the small pan, burning a blue flame, but there is no pot on it. When the cake in the pan is almost cooked and a little puffy, the chef will neatly pick it up with his hands and throw it into the fire of the stove next to it. Strange to say, the cake was baked by the fire and swelled up, as if it was hanging on the flames. It was very strange. Quickly, the chef took it out and put it on a plate. Wow, it smells delicious, and it only lasts three minutes. No one can understand how there is so much heat in the freshly baked "Gabadi", which can make the thin cake as full as a yurt. The diners poked it with their chopsticks and let out a whoosh, and the hot air rushed out. It was so interesting. It turns out that the "Gabadi" that is about to burst is actually divided into two layers. The outer layer is light yellow and crispy, and the inner layer is soft and white, with a slight sweetness. It has rich layers when chewed, one soft and one crispy, with a strong contrast in taste. After chewing, Afterwards, the teeth and cheeks will remain fragrant. The unique flavor and production process of Indian flying cakes make it a special food in Indian cuisine and spread overseas.

Take the pancake and throw it back and forth

So, can Indian flying pancakes really fly? Master Qin said that in fact, the so-called "flying" means that when making, you have to hold the edge of the dough and throw it back and forth, and use gravity to throw away the dough and thin it out, which is "flying". At the end of the "flying", the cake becomes very thin and you can see the things behind it through the cake.

There are many varieties of Indian flying pancakes, including chive egg pancakes, minced onion meat pancakes, hometown chive pancakes, curry pork pancakes, fruit banana pancakes, curry beef pancakes, orange juice pineapple pancakes, tomato sauce pancakes, There are more than ten kinds of milky mold cakes, salt and pepper chicken cakes, etc. However, no matter what kind of fillings are used, you must follow the most traditional method when eating Indian flying cakes-eating with your hands, so that you can taste its original fragrance.

It is endless fun to make Indian flying cakes by yourself

Master Qin said that if you are interested, you can also try to make Indian flying cakes at home. Then he gave a demonstration to reporters. First, take a bowl of flour, pour in warm salt water, mix it into a flocculent shape, then knead it evenly to form a dough, take out the dough and pat it into a cake, and roll it out with a rolling pin. Apply oil, then grab the edge of the pastry and shake it, using gravity to thin the pastry so thin that you can almost see the thing behind it through the pastry. Next, sprinkle the chopped green onion evenly and spread the meat filling evenly. When making it, you can add rich fillings according to your own taste, such as chopped beef, mutton, onions, and rich curry. The cake will have a strong exotic flavor. Then spread a layer of fillings, apply a layer of oil, and stack the cakes layer by layer. After the cake is done, smear oil in the pan and start frying until both sides of the cake are golden brown. The cake can be cut and eaten. If you eat it with mutton or chicken wrapped in Indian flying pancakes, the aftertaste will be even more lasting. (