According to Master Qin of an Indian flying cake store in this city, the so-called "Indian flying cake" in China is called "Gabadi" in India, which originated from the mountains of the Bay of Bengal in New Delhi, India. Local residents make "Gabadi" with gluten noodles, coconut paddles, butter and condensed milk all the year round. When Indian chefs cook gabardine, a Zhang Xiaoping pot and a simple small stove are all cooking tools. They mixed the dough neatly first, kneaded the dough into a small round ball, rolled it a few times, and then "flew thin" and put it into a small pot for heating. There is also a simple small stove next to the small flat pot, burning with blue flames, but there is no pot on it. When the cake in the pan is almost cooked and a little swollen, the chef will pick it up neatly with his hands and throw it into the fire of the next stove. Strange to say, the cake was baked by the fire and expanded as if it were hanging on a flame. It was wonderful. Soon, the cook took it out and put it on the plate. Wow, delicious, only three minutes before and after. No one can understand how there is so much hot air in the freshly baked "Gabadi", which can make the cake as thin as cicada wings as full as a yurt. Diners poke with chopsticks, shout, and the hot air rushes out, which is very interesting. The original "Gabadi" that was about to be broken was actually divided into two layers, the outer layer was light yellow and crisp, the inner layer was soft and white, slightly sweet, chewed with rich layers, one soft and one crisp, and the taste was strong. After chewing, the teeth and cheeks remained fragrant. The unique flavor and production technology of Indian flying cake make it a special food in Indian cuisine and spread overseas.

Grab the bread and throw it back and forth.

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

There are many kinds of Indian flying cakes, such as onion and egg cakes, onion minced meat pies, hometown leek cakes, curry pork cakes, fruit and banana cakes, curry beef cakes, orange juice and pineapple cakes, tomato sauce cakes, milk grass cakes, salt and pepper chicken cakes and so on. However, no matter what kind of stuffing, you must follow the most traditional method when eating Indian flying cake-grab it with your hands, so as to taste its original fragrance.

Making your own flying cakes is fun.

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 the reporter. First, take a bowl of flour, pour warm salt water into it, mix it into a flocculent shape, knead it evenly, knead it into dough, grab the dough and pat it into a cake, roll it with a rolling pin, grease it, and then grab the edge of the cake and shake it. Use gravity to make the cake thin, so that you can almost see the things behind it through the cake. Next, sprinkle chopped green onion evenly and spread the meat evenly. When cooking, you can add rich fillings according to your own taste, such as chopped beef, mutton, onion, and rich curry, so that the cake will have a strong exotic flavor. Then spread a layer of stuffing, apply a layer of oil, and stack the cakes layer by layer. When the cake is done, put oil in the pan and start frying until both sides of the cake are golden brown. Cakes can be cut open to eat. If you eat mutton or chicken wrapped in Indian flying cakes, the aftertaste is even more meaningful.