India's Prata is to mix the dough, make it into small pieces, and then throw it up in a rotating way similar to "spreading a tablecloth". Every time you throw it, the cake blank will become bigger because of centrifugal force. After repeated throwing, the cake blank will become very large and thin, folded into a round cake with a diameter of about five or six inches from the outside to the inside, and then burned on the pot. This kind of cake is crisp and delicious, and is usually eaten with Indian curry. Chefs need high skills in making, which is unique to India. The process of the chef making the cake is a scene worthy of appreciation. Indian pie-throwing also has the following flavors: eggs, cheese, sardines, minced mutton, minced chicken and onions. Besides being a popular snack in India, it is also a common food in Singapore and Malaysia.