Does anyone know how to make Indian flying pancakes and make it easy to make at home?

When it comes to Indian flying pancakes, many large hotels, large supermarkets, and some comprehensive commercial plazas in Shanghai have exclusive counters. The characteristics of Indian flying cakes are: thin, crispy, soft and fragrant. It is golden in color and rich in layers. It tastes crispy on the outside, tender on the inside, soft and crispy, and tastes delicious. It is very popular among Shanghai residents.

The freshly baked "Gabadi" is the most fragrant

According to Master Qin of an Indian flying cake shop in this city, the so-called "Indian flying cake" in China is the most popular in India. It is called "Gabadi" and it originated from the Bay of Bengal mountain range in New Delhi, India. Local residents make "Gabadi" with gluten noodles, coconut pulp, butter, condensed milk, etc. all year round. When Indian chefs make gabadi, a small pan and a simple stove are all the cooking tools. They knead the dough neatly first, knead the dough into a small ball, roll it out a few times, then "thin" it, and 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 puffy, 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 smells delicious, and it only lasts three minutes. No one can understand how there is so much heat in the freshly baked "Gabadi", which can make the thin cake as full as a yurt. The diners poked it with their chopsticks and let out a whoosh, and the hot air rushed out. It was 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. The unique flavor and production process of Indian flying cakes make it a special food in Indian cuisine and spread overseas.

Take the pancake and throw it back and forth

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

There are many varieties of Indian flying pancakes, including chive egg pancakes, minced onion meat pancakes, hometown chive pancakes, curry pork pancakes, fruit banana pancakes, curry beef pancakes, orange juice pineapple pancakes, tomato sauce pancakes, There are more than ten kinds of milky mold cakes, salt and pepper chicken cakes, etc. However, no matter what kind of fillings are used, you must follow the most traditional method when eating Indian flying cakes-eating with your hands, so that you can taste its original fragrance.

It is endless fun to make Indian flying cakes by yourself

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 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, smear oil in the pan and start frying until both sides of the cake are 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. (

Answer: Cockroach Dinosaur Egg - Jianghu Rookie Level 4 3-9 18:10

"Indian Flying Cake" is a famous snack in India. It is prepared with The flour is made by "flying" in the air. It is delicious, rich and crispy, and there are more than 10 varieties. The chefs who make the flying cakes perform it live in the restaurant. They are elegant and refined in technique and will serve you well. Add unlimited fun to your meal. Flying pancakes (also known as Indian pancakes) are a special flavor of India. The ingredients used are exquisite and the color, aroma and taste are particularly suitable for Cantonese people.

> Flying pancake is a unique food from New Delhi, the capital of India. It is the star of the staple food and seems to be 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 another 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 eat it with mutton or chicken wrapped in "gabadi", the aftertaste will be even more lasting. You can add minced beef, egg slices, onions and curry sauce to the Indian flying pancake. You can choose to add eggs or not, and choose different curries (or sugar) according to your preferences. 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

There is no "shark fin" or "bear paw" "Man-Han Banquet" is not a real Man-Han Banquet; "Indian food" without lime and flying pancakes is not real Indian food

Indian Galli Pancake

Ingredients: Dough: Flour + Water (approx. 3:1) ps: The flour can be whole wheat or ordinary flour. Filling: potato, onion, chili powder, chili powder, salt. Dipping: yogurt (preferably original), tomato + onion (chopped)

Method: 1: Knead flour + water into dough, divide into small portions and set aside 2: Chop onions 3: Boil and peel potatoes 4: While hot + potatoes, chopped onions, add kiln powder, chili powder, salt = make Mashed potatoes (test the taste) 5: Wrap one tablespoon of mashed potatoes in the dough (like mochi), about 0.2cm thick when flattened 6: Add some oil and fry until cooked (looks like scallion pancakes) 7: Dip some yogurt when eating Sauce

Indian flying cake

Traditional Indian making:

Ingredients: low-gluten flour, egg yolk, sugar, salt, water, condensed milk, Butter

Method:

1. Stir water and condensed milk together, add sugar and salt and stir until dissolved.

2. Add flour and egg yolks 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!

Disadvantages: cannot be stored, has a single taste, and lacks base flavor! Up to 2 days! (Initiated because there are eggs)

Advantages: traditional, fried and crispy on the surface! Low cost!

My modified method:

Ingredients: 4 KG of low-gluten flour, 1.5 L of milk, 3 TSP of condensed milk, 3 TSP of salt, appropriate amount of butter

Method: roughly the same as above

Features: the finished product is fragrant, durable, has enough base flavor, suitable for various fillings, and easy to fly!

Disadvantages: high cost and easy to color!

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)

Indian flying pancake making paste preparation

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

Method:

1. Mix water and condensed milk, add sugar and salt and stir until dissolved.

2. Add flour and egg yolks 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!

Disadvantages: cannot be stored, has a single taste, and lacks base flavor! Up to 2 days! (Initiated because there are eggs)

Advantages: traditional, fried and crispy on the surface! Low cost!

It is endless fun to make Indian flying cakes by yourself

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 evenly spread the meat filling. 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, smear oil in the pan and start frying until both sides of the cake are 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