Indian Flying Cake

"Indian Flying Cake" is a famous snack in India. It is made of mixed flour and uses the unique skill of "flying" in the air. It is delicious. 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 uses exquisite ingredients and 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 make a whoosh sound, and the heat steams 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 to "pull" 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. Reference: baike.baidu/view/60950,