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.

Ingredients: low-gluten flour, egg yolk, sugar, salt, water, condensed milk and butter.

The dough is similar to that of Lamian Noodles. Pick up the dough, pat it into cakes, roll it slightly with a rolling pin, dip it in some oil, then throw it back and forth, and throw it out by gravity to make it thin. It is "flying". Finally, the cake becomes very thin, and you can see the things behind it through the cake. Sprinkle chopped green onion evenly. Lamian Noodles's dough and dough are as follows: Take 60% flour, pour in warm salt water, stir it into a flocculent shape, and then knead it into a uniform dough. When kneading dough, you should do "water three times, ash three times, and knead it 9981 times". In fact, ash is alkali, but an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. When added to noodles, it has a special flavor, which can make gluten tough and strong.

Actually, it's nothing special. The main component of Peng ash is K2CO3, namely potassium carbonate, which is used here to replace Na2CO3, namely sodium carbonate.

Spread the meat evenly. According to personal taste, the spices in the meat stuffing are layered one by one and coated with oil. Oil the pan and start frying. Just fry it until it's golden brown. You can cut it and eat it