Pringles - perhaps, the most famous in world and very me beloved chips. The price of this famous box of chips is very biting. Decided to surf the Internet in search of the recipe homemade Pringles, to his surprise found no one! The only thing learned is the fact that they are made from wheat-potato mixture. Okay! I caught fire and ran to the kitchen to experiment in repeating the taste of Pringles at home, picking up the ingredients. You know what? It turned out amazingly delicious! I cannot say that the taste is exactly like from a shopping box, but very similar! And if in sauce dip-so at all a fairy tale.
SeasoningI have a mushroom seasoning, Khmeli-suneli, paprika
Boil the potatoes like mashed potatoes.
Drain all the water, ceiling in the puree, adding butter, mushroom seasoning and spices (except paprika, we sprinkle it at the end of ready-made chips). At the same time dilute a little yeast with warm water and leave for 5 minutes.
Take oat flakes (without sugar!!)
In a blender, grind into flour.
In the cooled puree add oat flour, egg, yeast and wheat flour. Knead the dough is not too steep, it should even stick a little to his hands. Leave to rest for 20-30 minutes.
On the table put baking paper, grease with vegetable oil and take a piece of our dough and sprinkle a little flour on top.
The dough is slightly kneaded on paper, cover with cling film and rolling pin roll out into a thin layer.
Remove the film and make circles use a glass.
In a deep frying pan over high heat sunflower oil (pour not stingy as for deep frying) and fry our circles! They are fried very quickly, literally 10-15 seconds on each side. The main thing is not to overcook, otherwise the taste is lost.
Those who want to get quite a diet version of Pringles, can directly on baking paper to send circles in the oven (that's what I did with the first batch of their chips) and to brown them to crunch there. It turns out also very tasty. But deep-frying, of course, is still tastier)))
When the chips are ready, sprinkle with paprika.
Enjoy your meal)