Does anyone know that there are several flavors of nai fritters?

Indian flying cake has fruit flavor, beef flavor, pork flavor, scallion oil flavor, flying cake originated from the idea of cooperation between Guangdong restaurants and pastry chefs or street pancakes, please South Asians dress up, Guangdong likes to use "fly", so the name is flying cake, and the north uses "dump" or pancake.

India does not eat beef and pork, and scallion pancakes are traditional Chinese cuisine. The Indian god oil, invented by the Chinese, is also popular.

Indian cake is a kind of food that many people are more familiar with, very distinctive, the taste is also quite good, in China, Indian cake is more famous, but many people have only heard of Indian cake, but have never eaten, today will explain in detail about some practices of Indian cake, and related knowledge, I hope to provide you with some effective reference.

Indian flying cake is more famous all over the world, there are many people who like to eat Indian flying cake, Indian flying cake ** in the large mountain range of the Bay of Bengal in New Delhi, the capital of India, local residents make food with gluten noodles, coconut paddles, butter, condensed milk and so on all year round, it is a famous snack in India, it is made with a blended flour in the air with the stunt of "flying", Its flavor is unique, the production is magical, thin as cicada wings, crispy on the outside and tender on the inside, soft and delicious, golden in color, a wide variety, there are various fillings carefully prepared, Because of its unique process, and in the face of customers to make ready-made products, and people have a strong sense of curiosity, and curiosity Gaba Di Indian Flying Cake preparation secret recipe is peculiar, the process is complex, and there are many changes, which are characterized by: "fine, beautiful, excellent, special". Beautiful appearance, high appreciation value, rich in nutrition, according to different tastes, the preparation of secret recipes is different, respectively, rich in vitamins, proteins, nutritional fats, calcium, iron, zinc and other various nutrients required by the human body, bright color, golden and transparent, crisp and tender taste, mellow fragrance, delicious, delicious, have the effect of strengthening the stomach and spleen, benefiting the mind and nourishing blood.

The on-site production tastes are varied and unpredictable.

You can add a lot of ingredients to the nai pancake to increase the taste, you can add ground beef, egg slices, onions, and serve with curry sauce. You can choose with or without eggs, and choose different curries (or sugar) to dip in according to each person's preference, which makes people love it. You can also eat it in the most traditional way - by grabbing it with your hands.

How to make Indian flying cakes: First, prepare flour and other related materials, the chef pinched one end of the dough and rotated it in a clockwise direction, and the dough in his hand became bigger and thinner, almost transparent. Then it's a matter of putting the filling, cutting it slightly, and putting it on a plate.

Take a bite, "click", and take another bite to taste the tender aroma of beef. It feels crispy on the outside and tough on the inside, and has an excellent taste.

The above is the relevant introduction to Indian flying cakes, if you have never eaten Indian flying cakes, then it is worth a try, not only the taste is very good, but also rich in nutrition, but if you want to eat authentic Indian flying cakes, you have to go to a more authentic restaurant, if you want to make your own, it is more complicated and difficult, because this requires professional guidance to do well.

Tongxiang City First Experimental Primary School Chongshiyuan Class 402 Wu Yifan.

When you think of India, you may immediately think of the Indian people with turbans wrapped around them, playing long recorders and dancing snakes. And in the basket in front of him, a ** cobra was dancing up and down with the melodious sound of the flute. But today I'm going to introduce you to the delicious baki cake.

On the day of the 38th Festival, our family went to a restaurant for dinner. As soon as you enter the gate, you will see a chef making nai fritters. There is a sign next to it that details the origin of the flying cake:

Indian flying cake is called Gaba Di in India, which was first found in the Great Mountain Range of the Bay of Bengal in New Delhi, India, and the local residents use gluten noodles, coconut paddles, butter, condensed milk, etc. to make Gaba Di all year round.

I saw that the chef's movements were very skillful and his posture was very graceful. One moment the Indian cake is flying, and the other time it is spread on the oven, pressing it so big and thin, the flying cake is up and down, which makes people dazzled. If you look closely, it turns out that the so-called "flying" is just a finger that lifts the flying cake and spins it quickly in the air.

In the blink of an eye, the naman cake became so thin that it was so thin that you were worried about whether it would break immediately. Immediately after, the chef applies a layer of salad oil to the flying cakes, sprinkles some shallots, and chops off the excess flour. Suddenly, the flying cake became square.

Finally, he bakes the flying cakes on an oven. It didn't take long to bake. He expertly cuts the fragrant flying cake into small pieces and hands them to customers in a delicate box.

When I saw the fragrant Indian cakes, I couldn't help but salivate and begged my mother to buy one. However, due to the large number of people who bought it, I waited for a long time to bring the flying cake that I had been looking forward to for a long time. I can't wait to pick up a piece, wow, golden color and rich fragrance!

In our daily life, for people who like to eat bread food, they may be familiar with Indian flying cakes, which are rich in nutritional value is very high, such as vitamins, amino acids and proteins, etc., and they taste all the color, flavor, and taste, which can meet the taste of most people.

As the name suggests, we can understand that it belongs to a special snack native to India, the earliest birthplace is in New Delhi, the capital of India, as a unique and delicious food, as a star-level existence in the cake food, and it is very delicious, and it is divided into two layers, the outer layer tastes crunchy, the inner layer tastes softer, and the taste is very strong, so the Indian flying cake belongs to India, It originally belonged to the Great Range of the Bay of Bengal in New Delhi, the capital of India, and as the inhabitants of this area often ate some pasta foods, but also mixed flour with some foods such as butter and condensed milk. Therefore, as a famous specialty snack in India, it is made with mixed flour in the air with the skill of flying.

The Indian flying cake we hold in our daily life may not be the authentic Indian flying cake, the authentic Indian flying cake tastes very delicious, and there are many ways, for example, you can add some beef, you can also put some eggs and onions, etc., the most traditional way to eat is to eat with your hands, you can also match some Indian tea, and it is more delicious to drink compared to milk tea. And when you put some fillings for cutting, and after putting them on a plate, the Indian pancakes are made.

The above is to introduce you to the Indian flying cake is Indian, Indian flying cake as a very delicious food, it is a special snack native to New Delhi, the capital of India, and is well-known in India.

Extended reading: Indian Flying Cake What is Indian Flying Cake.

Originating from the Malay Peninsula in Southeast Asia, Indian flying bread is a traditional delicacy loved by the indigenous Malays. Later, with the development of the sea, it spread to India, where its production method has been greatly improved, and the unique elements of Western food have been added, so it has gradually become popular all over the world. It became famous because of India, so it was called Indian flying cake, and later people gradually forgot its place of origin, after being introduced into our country, because of its unique exotic flavor, exquisite production technology,The highly performative production method has won the preference of many people.

"Indian Flying Cake" is a famous snack in Chinese mainland, which is made with mixed flour in the air with the skill of "flying", it has the characteristics of delicious, rich and crispy. There are more than 10 varieties. The chef who makes the flying cake will perform live production in the restaurant, which is chic and generous, and the technique is refined, which will add infinite fun to your meal.

Flying cake (also known as Indian pancake, Indian dumping cake) is a special flavor food in China, and its preparation method and materials are exquisite, especially suitable for the taste of Cantonese people. Color, fragrance and taste.

Flying cakes originated from the idea of cooperation between restaurants in Guangdong and pastry chefs or street pancakesPlease South Asians dress, there are fruit filling, beef filling, pork filling, and scallion oil cake, India does not eat beef and pork, green onion oil cake is an invention of the Chinese. Because of its unique taste, it has won the popularity of a wide range of consumers. The Indian god oil, invented by the Chinese, is also popular.

"Indian Flying Cake" is a famous snack in India, which is made with mixed flour in the air with the stunt of "flying", it has the characteristics of delicious and delicious, rich and crispy. There are more than 10 varieties. The chef who makes the flying cake will perform live production in the restaurant, which is chic and generous, and the technique is refined, which will add infinite fun to your meal.

Flying cake (Also known as chapati).It is a special flavor food of India, and its preparation method is exquisiteDon't suit the taste of Cantonese people. Color, fragrance and taste.

In India, the eating habits are similar to those in China: rice in the south, noodles in the north. That is to say, flying cakes are a food item in northern India.

In India, Indian flying cakes are called "Gaba Di", which is very different from what you see in China, first of all, the production process, there are no domestic flying stunts, and there is no fragrance of butter pancakes, more like spring cakes in Shandong.

When making, the dough is flattened first, then pressed with a rolling pin, and finally used the common domestic way of throwing in front of the chest, beaten with centrifugal force, and thrown large, and finally put it on the iron pot with a reverse buckle (there is fire at the bottom), and it is ready!

The shape is usually to roll the cake into the shape of a tall hat, which is conducive to heat dissipation and makes the cake more crispy! The taste is mainly curry, and it is generally eaten with curry juice after the cake is fried!

There are three stages in the development of flying cakes in China.

1. The earliest entry into the country is mainly Hong Kong and Malay chefs, mainly to improve the taste, there are creamy bananas, apples, pineapples, sesame and other flavors suitable for mainlanders, because the production form has not changed much, or to the chest dump cake, the first stage was called the Indian dump cake.

2. In the second stage, some chefs improved the dough recipe to make the gluten more malleable, thinner and larger, and the filling inside was richer and more layered! At this time, the production method used the method of over-tossing cakes, and the name of the second stage was changed to Indian cake throwing!

Around the beginning of the year, some chefs took the recipe a step further and added more malleable ingredients such as eggs to the dough to make the taste more crispy. Due to the more performative production, a large number of practitioners appeared at this time, using and the hotel to share the form of operation, the product into explosive growth, you can see the performance of flying cakes in most of the hotel restaurant halls! This stage was renamed to Indian Flying Cake due to the performative nature!

The name is ** in the practice of Indian flying cakes, which is that the chef pinched one end of the dough and rotated it in a clockwise direction, and the dough in his hand became bigger and thinner, almost close to transparent, and then put the filling to cut and serve it slightly. From this practice, it is called Indian loaf.

Indian loaf is also known as Indian tossed bread. Because in the process of making the cake, the maker has to throw the cake up. It's like flying in the sky, so it's called Indian flying cake.

It is named because the mixed flour flies in the air.

"Indian Flying Cake" is a famous snack in India, which is made with mixed flour in the air with the stunt of "flying", it has the characteristics of delicious and delicious, rich and crispy. There are more than 10 varieties. The chef who makes the flying cake performs live in the restaurant, which is chic and generous, and the technique is refined.

Because this cake spread from the Malay Peninsula in Southeast Asia to India, the method of making it in India has been greatly improved, and elements unique to Western cuisine have gradually become popular all over the world. It became famous because of India, so it is known as Indian flying cake

Indian loaf is made with mixed flour in the air with the stunt of "flying".

Originating from the Malay Peninsula in Southeast Asia, Indian Flying Cake is a traditional food that is very popular with the local indigenous Malays, and later it became famous in India, so it was called Indian Flying Cake.

I think it's because the production process is to "fly" and fly in the air, and this method of making is so popular with people that it is called Indian flying cake.

It is in the process of making that the cake flies up and gets bigger and bigger through continuous rotation and throwing. Therefore, the Chinese people call this production method as Indian flying cake.

It wasn't until I ate rumali roti in an Indian restaurant that I knew that flying cakes really exist in India, but they didn't call it that name.

Rumal means handkerchief in Hindi, one says because the bread is as thin as a handkerchief, and the other says that it is called "handkerchief cake" because the Mughals liked to use it to wipe the oil on the corners of their mouths after eating meat.

Named after the Rotan Cake Making Book, the handmade cake tastes so good that it can be as light as a flying saucer, and it is a very popular cake in India.

Because in the process of making Indian flying cakes, you need to throw the cake into the air to resemble the feeling of flying, so it is called flying cake.