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.
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.
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