Indian Flying Cake (Home Version)
The finished Indian flying cake is slightly browned, cut in half, filled with bananas, and then bursts of fragrance come to the nose, and the eyes and nose enjoy a feast at the same time. When you take a bite, you hear a squeak, and the crispy texture is like eating a hand-grabbed cake. Eating the banana filling, there is a hint of fullness and fragrance in the mouth, crispy and soft, soft and crispy, and my hands and mouth don’t want to stop for a moment~
Indian flying cake recipe
Step 1
Measure all-purpose flour in a bowl.
Step 2
Pour in warm water of about 40 degrees Celsius while stirring and stir into a flocculent.
Step 3
Knead a smooth dough with your hands, cover with plastic wrap and place in the refrigerator to rise for 30 minutes. (Refrigerated dough will have better toughness when it wakes up)
Step 4
Spread a few drops of cooking oil on the panel, spread it evenly, and mix the refrigerated dough with cooking oil and knead for a while.
Step 5
Until the dough is evenly absorbed.
Step 6
After kneading, divide the dough into 4 small portions.
Step 7
Put the dough in a bowl, brush the surface with a layer of cooking oil, cover with plastic wrap, and put in the refrigerator for 2 hours.
Step 8
Take out the refrigerated dough and roll out the dough into a thin slice with a rolling pin, and the dough is ready.
Step 9
Banana slices are placed in the middle of the dough.
Step 10
Fold the dough in half on all sides, and the banana cake is ready.
Step 11
Put a small amount of cooking oil in the pot, turn on low heat, wait for the pot to heat up, add the banana cake, and slowly fry both sides until golden brown.
Step 12
Indian flying cakes.
Cooking tips for Indian flying pancakes
If you want a crispier texture, you can roll out the dough thinner. I put bananas in the filling, which is a very classic taste in Indian flying pancakes, and you can change it according to your preference.