"Indian flying cake" is a famous snack in India. It is made of mixed flour and "flying" in the air. It is delicious, rich and crispy. There are more than 10 varieties. The chef who makes the flying pancakes performs it live in the restaurant. He is elegant and refined in technique, which will add infinite fun to your meal. Flying pancake (also known as Indian pancake) is a special flavor food in India. Its preparation method and ingredients are exquisite, which is especially suitable for the taste of Cantonese people. The color, aroma and taste are complete.

> Flying pancake is a unique food from New Delhi, the capital of India, and the star of the staple food. It seems to be more of a wonderful handicraft. The flying cake 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, the teeth and cheeks are fragrant.

> Facing the wonderful flying cakes, we laymen can only watch the wonderful things, just like the foreigners were puzzled by the Chinese glutinous rice dumplings in the past. Perhaps, let it become an eternal mystery, It will leave us more room for imagination.

> Method: The chef pinches one end of the dough and turns it in a clockwise direction. The dough in his hand will get bigger and bigger, become thinner and almost transparent. The next step is to put the stuffing, cut it a little, and put it on the plate. After taking a bite, there was a "click", and with the next bite, you could taste the tender aroma of beef. What a crispy outside but tough inside.

As for what the Chinese call "Indian flying cake", it is called "Gabadi" in India, and it seems that it should be called a wonderful handicraft. When Indians make gabadi, they first knead the dough neatly, shape it into a small ball, roll it out a few times, and then 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 swollen, 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 was delicious. It only took three minutes. Diners could not resist the temptation of the freshly baked "Gaba Di". No one could understand how there was so much heat in the "Gaba Di" that could make the thin pancake as full as a yurt. When you poke it with chopsticks, you will hear a puff, and the heat will steam out. It's 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. If you wrap mutton or chicken in "gabadi" and eat it together, the aftertaste will be even more lasting. Indian flying pancakes can be filled with minced beef, egg slices, onions, and curry sauce. You can choose to have it with or without eggs. You can choose different curries (or sugar) for dipping according to your preferences. It will make you addicted. You can also use the most traditional way of eating - eating it with your hands. As a garnish of Indian flying cakes, Indian flying cakes should be paired with Indian teh tarik tea, which tastes more fragrant and delicious than bubble milk tea. Teh tarik is both an art and a science. Use two cups to pull the tea up and down to create foam. The reason why they want "pulled" tea is because they believe that it helps to perfectly mix condensed milk into tea, thereby bringing out the rich tea aroma and light tea taste of milk tea

There is no "shark fin" or "bear paw" "Man-Han Banquet" is not a real Man-Han Banquet; "Indian food" without lime and flying cake is not real Indian food [edit this paragraph] Indian flying cake recipe Indian flying cake

Traditional Indian cooking:

Ingredients: high-gluten flour, salt, water, butter.

Method:

1. Mix water and condensed milk, add eggs, condensed milk, coconut milk and salt. Stir until melted.

2. Add flour and eggs and mix well to form a dough.

3. Use a mixer to beat the dough until it is a little chewy (beat quickly), then beat slowly until smooth!

4. Let it sit for 10 minutes until it becomes smooth and shiny!

5. Grab a small ball with your hands until smooth, coat the surface with butter and put it in a basin!

6. It can be used after 3 hours!

If you want to practice flying cakes, take a big cloth and practice with a wet cloth first (until there is no overlap) and then practice with a dry cloth! Keep your hands in a circular shape, first turn your right hand and then your left hand! (Except with the left hand as the center)

Making Indian flying cakes is endless fun

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, grease the pan with oil and start frying until both sides of the cake turn 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