[Indian whole wheat pancakes] No. 2
The round pancakes that are usually eaten at home in Beiyin do not add anything when making cakes with noodles, only add a little salt and water to the whole wheat flour to synthesize a soft dough, and spread a little ghee to prevent it from drying out. It is fried in layers with ghee to make different shapes, called Plain Paratha. A pie wrapped in different fillings is called Stuffed Paratha, which is called xx Paratha in Hindi according to the name of the filling. Roti/chapati is baked on discus without oil, while Paratha is fried, so the finished product will be much more fragrant. Today I would like to introduce you to a multi-layered pancake that is often made in Indian households.
Recipe for whole grain pancakes in India
Step 1
Mix the above ingredients into a dough, then bake the noodles for 30-40 minutes, and it is better to cover them with a clean cloth dampened and twisted dry. The unused dough can be packed into boxes and sealed, and can be refrigerated for two to three days.
Step 2
Pull out the agent the size of a table tennis ball.
Step 3
Then roll out into round dough cakes and spread them with ghee and a little flour.
Step 4
Then use a knife to make a cut in the middle of the dough.
Step 5
Roll up from the edge of the knife to the left
Step 6
into a cone.
Step 7
Turn the “cone” upside down and point the mouth upwards.
Step 8
Use your fingers or palm to press the “cone” down into a thick cake.
Step 9
Then turn the cake over, and you can see the circle shape as shown in the picture.
Step 10
Roll out the dough into a round cake the size of a small plate.
Step 11
Add some ghee to the pan and fry until fragrant on both sides.
Step 12
Soft and delicious pancakes. You can eat it with dishes or curry.
Cooking tips for Indian whole grain pancakes