Deep Fried Ooty Varkey is the twist of the popular varkey we get from ooty, Tamil Nadu. These are flaky slightly sweet and salted pastry biscuits available in the hill station.
One of the many famous dishes we get from Ooty are these biscults. The biscuits look very rustic and have a slight sweet taste and some are salted as well. A trip to Ooty is not complete if you don’t taste these pastries or carry back some.
The varkeys are baked and have flaky layers in it. Its crumbly too and you can’t actually stop with one. I was planning to make Plain baked varkey and some chocolate stuffed varkay as I have to blogs to post this mandatory post.
Then a conversation among the group led to the baking or deep frying cooking method. Some said they had happily deep fried the varkey and didn’t even notice gayathri’s recipe. This made me think that I could deep fry and check out how it tastes for this space. So I have two, infact three recipes, Baked plain, baked with chocolates and one deep fried. Trust me we just couldn’t decided which was tastier!
I requested Gayathri to experiment and give us a foolproof recipe for us to make. She was kind enough to do and gave us a recipe that worked fine. She had experimented a couple of times before arriving at the perfect recipe that yielded a flaky Varkey.
Week 1 – Sweets (Indian Halwas)
Week 2 – Snack from the same State (Rajasthan)
Week 3 – Snack of our choice (Rice based Traditional Snacks)
Week 4 – Mandatory Week
Day 1 is Andhra – Pudina Pappu Chekkalu
Day 2 is Gujarat Andhra – Tawa Handvo
Day 3 is Madhya Pradesh – Ratlami Sev
Day 4 is Maharashtra – Microwave No Oil Kothimbir Vadi
Day 5 is Rajasthan – Kalmi Vada
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Step By Step Pictures to make Deep Fried Ooty Varkey
Deep Fried Ooty Varkey | How to make Ooty Varkey
For The Layering:
Cooking Oil (I used about a cup or little more)
Maida as needed (I used about 3 /4 cup almost)
For The Dough:
150 gms All Purpose Flour / Maida
50 gms Sugar
3 tbsp Cooking Oil
1/4 tsp Salt
Water as needed
Cooking Oil for deep frying
How to make Ooty Varkey
In a bowl, mix together maida, salt, sugar and oil to form a crumbly mixture.
Add enough water to make it into a soft pliable dough.
Cover and set aside for two hours. You can even let it sit overnight at room temperature.
Take the dough onto the counter.
Apply generous oil so that it doesn’t stick to the counter.
Roll it into a thin rectangle which should be transparent enough to see through.
Pour two or three tablespoons of oil on the rectangle and add three tablespoons of flour.
Mix well to make a spreadable paste. Add more oil or flour if needed.
Spread the paste evenly on the entire rectangle.
Fold 1/3rd of the rectangle inside and fold the opposite side also inside to form a letter fold.
Now pour more oil and add flour and make a paste and cover the surface entirely.
Again fold twice to make a letter fold and let it rest for 10 minutes.
Now roll it into a thin rectangle again.
Slice it into 5 equal stripes using a pizza cutter.
Lift each stripe, pull some dough from it and roughly make it into a round shape pinching the top.
Arrange them on a tray.
Heat oil in a kadai and when hot, gently drop in the varkey dough and cook on low flame. Flip to the other side and let it get cooked well.
Allow to cool and store it well.
You can drizzle icing sugar over it or enjoy as such!
Notes & Variations:
I left it overnight in fridge and then at room temperature for almost 7 to 8 hours.
The shapes of varkis can vary. You can pinch portions out of the stripes into balls and bake. This will give you a rounded varki.
You can also slice them into neat squares or rectangles and bake, which will look like puff pastry.
But the rustic pinched version is the most common one available.