How do ordinary chefs cook Indian flying cakes?

Speaking of Indian flying cakes, there are almost exclusive counters in many big hotels, supermarkets and some comprehensive commercial plazas in Shanghai. Indian flying cakes are thin, crisp, soft and fragrant. The appearance is golden in color and rich in layers. It tastes crisp outside and tender inside, soft and crisp and delicious. It is very popular among Shanghai citizens.

The freshly baked Gabadi smells the best.

According to Master Qin of an Indian flying cake shop in this city, the so-called "Indian flying cake" in China, called "Gabadi" in India, originated in the mountainous area of the Bay of Bengal in New Delhi, India. Local residents make "Gabadi" with gluten flour, coconut paddle, butter and condensed milk all the year round. When Indian chefs make gabardine, a Zhang Xiaoping pot and a simple small stove are all cooking tools. They first stir the dough neatly, knead it into small balls, roll it a few times, and then "fly thin" it into a small pot to heat it. 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 pot 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 swollen by the fire, as if hanging on a flame. That's great. Soon, the chef took it out and put it on the plate. Wow, delicious, only three minutes before and after. No one can understand why there is so much hot air in the freshly baked Gabadi, which can make a cake as thin as cicada wings as full as a yurt. Diners poke and shout with chopsticks, and the hot air rushes out, which is very interesting. The "Gabadi", which was about to be broken, is actually divided into two layers. The outer layer is light yellow and crisp, and the inner layer is soft and white, slightly sweet. It is chewy with rich layers, one soft and one crisp, and has a rich taste. After chewing, teeth and cheeks are still 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 you are cooking, you have to grasp the edge of the bread, throw it back and forth, and use gravity to throw it away and make it thinner. This 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 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, salted chicken cakes and so on. However, no matter what kind of stuffing, you should follow the most traditional method-grab it with your hands, so that you can taste its original flavor.

It's fun to make your own flying cake.

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, stir it into a flocculent shape, knead it evenly, knead it into dough, grab the dough, pat it into a cake, roll it out with a rolling pin, grease it, and then shake it at the edge of the cake. Make the cake thin by gravity, so that you can almost see what is 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, onions 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 turn golden brown. Cake can be cut and eaten. If you eat mutton or chicken wrapped in Indian flying cakes, the aftertaste is more meaningful. (