One of the [Indian whole wheat pancakes]
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
Fold the dough in half
Step 4
Then fold it in half into a triangle.
Step 5
Roll out the dough into a 2-3 mm thick dough.
Step 6
Add some ghee to the pan and fry until fragrant on both sides.
Step 7
Soft and delicious pancakes. You can eat it with dishes or curry.
Cooking tips for Indian whole grain pancakes