Deep Fried Ooty Varkey | How to make Ooty Varkey

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.

So for this space, its deep fried Ooty Varkey and Ooty Varkey Plain and with Chocolate is my Day 6 in BM#104 Sweets & Snacks.

Deep Fried Ooty Varkey
Week 1 – Sweets (Indian Halwas)

Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Sweet Potato Halwa
Day 6 is Akhrot Ka Halwa

Week 2 – Snack from the same State (Rajasthan)

Day 1 is Rajasthani Mirchi Vada
Day 2 is Pudina Tikoni Paratdar Mathri
Day 3 is Matar Kachori
Day 4 is Rajasthani Methi Mathri
Day 5 is Pyaz ki Kachori
Day 6 is Kanji Wada

Week 3 – Snack of our choice (Rice based Traditional Snacks)

Day 1 is Kai Murukku
Day 2 is Sakinalu
Day 3 is Seepu Seedai
Day 4 is Aval Murukku
Day 5 is Mundhiri Murukku
Day 6 is Spinach Murukku

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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How to make fried Ooty Varkey

Step By Step Pictures to make Deep Fried Ooty Varkey

Deep Fried Ooty Varkey 1 Deep Fried Ooty Varkey 2 Deep Fried Ooty Varkey 3 Deep Fried Ooty Varkey 4

Ooty Varkey Biscuits

Deep Fried Ooty Varkey | How to make Ooty Varkey

Ingredients Needed:

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.

Fried Ooty Varkey

Print Recipe
Deep Fried Ooty Varkey | How to make Ooty Varkey
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.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Snacks
Cuisine Tamil Nadu
Occasion Evening Snack
By Diet Kid Friendly
Dish Type Deep Fried Dishes
Keyword Jar Snacks
Servings
Ingredients
For The Layering:
For The Dough:
Course Snacks
Cuisine Tamil Nadu
Occasion Evening Snack
By Diet Kid Friendly
Dish Type Deep Fried Dishes
Keyword Jar Snacks
Servings
Ingredients
For The Layering:
For The Dough:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, mix together maida, salt, sugar and oil to form a crumbly mixture.
  2. Add enough water to make it into a soft pliable dough.
  3. Cover and set aside for two hours. You can even let it sit overnight at room temperature.
  4. Take the dough onto the counter.
  5. Apply generous oil so that it doesn't stick to the counter.
  6. Roll it into a thin rectangle which should be transparent enough to see through.
  7. Pour two or three tablespoons of oil on the rectangle and add three tablespoons of flour.
  8. Mix well to make a spreadable paste. Add more oil or flour if needed.
  9. Spread the paste evenly on the entire rectangle.
  10. Fold 1/3rd of the rectangle inside and fold the opposite side also inside to form a letter fold.
  11. Now pour more oil and add flour and make a paste and cover the surface entirely.
  12. Again fold twice to make a letter fold and let it rest for 10 minutes.
  13. Now roll it into a thin rectangle again.
  14. Slice it into 5 equal stripes using a pizza cutter.
  15. Lift each stripe, pull some dough from it and roughly make it into a round shape pinching the top.
  16. Arrange them on a tray.
  17. 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.
  18. Allow to cool and store it well.
  19. You can drizzle icing sugar over it or enjoy as such!
Recipe Notes

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.

 

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6 comments

  1. Wow ! The fried version looks stunning ! I guess the method to make these is perfect – and your pics show that . The rolling , folding will give that perfect texture . Now I understand where I have gone wrong .

  2. Loved the fried version Valli. My family was undecided as to which one they liked the best. I have tried the deep fried version first and then made the baked version. You know what happened to the fried version, right? Yes, in the drafts :))

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