• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

  • ×

    Home » Vegetarian Starters and Snacks » Deep Fried Ooty Varkey | How to make Ooty Varkey

    Deep Fried Ooty Varkey | How to make Ooty Varkey

    Published: Sep 28, 2019 · Modified: Sep 23, 2020 by Srivalli · 6 Comments

    Sharing is caring!

    3 shares
    • 2
    Jump to Recipe Print Recipe

    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 biscuits. 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

    Pin this for Later!
    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

    Recipe

    Print Pin
    No ratings yet

    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.
    Course Snacks
    Cuisine Tamil Nadu
    Keyword Jar Snacks
    Occasion Evening Snack
    By Diet Kid Friendly
    Dish Type Deep Fried Dishes
    Author Srivalli

    Ingredients

    For The Layering:

    • Cooking Oil I used about a cup or little more
    • All Purpose Flour 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 (I used about 1/2 cup apprx.)
    • Cooking Oil for deep frying

    Instructions

    • 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

    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.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    I have featured the entire list that you can prepare for Diwali on both SYL and C4AS Sweets and Snacks & Sweets & Snacks for Diwali.

    You are invited to the Inlinkz link party!

    Click here to enter


    More Vegetarian Starters and Snacks

    • Urad Dal Bonda
      Urad Dal Bonda | How to make Minapappu Punugulu
    • Pavakkai Bajji
      Pavakkai Bajji Recipe | How to make Bitter Gourd Bajji
    • Paneer Sandwich Pakora
      How to make Stuffed Paneer Sandwich Pakora
    • Grilled Paneer Slices
      Grilled Paneer ~ Simple recipe for your next pyjama party!

    Reader Interactions

    Comments

    1. Vaishali Sabnani says

      September 29, 2019 at 5:30 am

      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 .

      Reply
    2. Suma Gandlur says

      September 29, 2019 at 7:01 am

      The layers are so clearly visible here and looks like they turned out real crispy. I am not into deep frying much and so opted for the baked version.

      Reply
    3. Amara says

      September 29, 2019 at 8:55 am

      I too opted for the baked version but this deep fried version looks sinful.Love the crispy layers and the shape.

      Reply
    4. Harini Rupanagudi says

      September 30, 2019 at 6:59 am

      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 :))

      Reply
    5. Sushma Pinjala says

      October 03, 2019 at 12:53 am

      Friend Varkey have turned out very nice, nice and flaky, crispy texture. Looks soo good Valli

      Reply
    6. Narmadha says

      October 29, 2019 at 12:19 am

      Wow.. they have turned out so crispy and flaky. Layers are so clearly visible. Your fried version is different from others

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • Chicken Biryani
      Chicken Biryani ~ Rice Cooker Style
    • No Onion No Tomato Aloo Sabzi
      No Onion No Tomato Aloo Sabzi
    • Ragi Sangati
      Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!
    • How to peel Garlic and Pearl Onions in Microwave

    Most Popular Recipes

    Chicken Pakora Recipe

    Chicken Pakora Recipe | Crispy Chicken Pakoda

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake

    Eggless Coffee Cake Recipe

    Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2025 Cooking 4 all Seasons

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required