Ooty varkey recipe | Special varki | How to make ooty varkey
Ooty varkey recipe | Special varki | How to make ooty varkey with detailed step by step photos. This ooty varkey recipe is cruncy with thin inner layers. And made of Maida/all purpose flour, ghee/butter/vanasapathi, yeast and sugar. Ooty varkey recipe is not too sweet like cookies. And it is moderately sweetened. Im very happy to share this recipe because its my hometown(ooty) special and its famous all over the world. I enjoyed eating this varki all over my childhood and even now whenever i visit my hometown. Ooty varkey has its own geographical indication tag to ensure the uniqueness of the varkey. In bakeries they will not share the exact measurements used. But i managed to get the recipe from my father's friend who owns a bakery in ooty.To activate the yeast- In a bowl take 1/4 cup warm water and add 1 tbsp sugar and mix and add 1/2 tsp yeast and mix and leave it for 10 minutes- Now the yeast has been activatedTo make Varkey- In large mixing bowl take 1 cup Maida/all purpose flour and add 2 tbsp sugar, salt and 1 tbsp oil and add the yeast mixture- Now slowly mix all together add water if required- Now remove from bowl to workspace and knead it for 5 minutes- Now rest the dough for 2 hours or till it doubles in its sizeNow knead once again- Divide the dough in to two equals and dust some flour and roll the dough using rolling pin- Roll it as thin as possible- Spread 2 tbsp of butter all over and sprinkle sugar on top- Now dust some four on topNow fold the dough- Fold it on all the sides to form a square- Again roll it to thin and spread butter and dust flour and cover it again and roll it- Repeat the rolling process for 3 times so totally 4 times you should roll it and cover it (each time apply generous amount of butter and dust with flour- Now roll the square to 1 inch thickness like i have shown in the picture- For square varkey/varki just cut it into squares- For Regular round varkey/ varki just take small ball sized dough and roll it in your palm- Arrange the varkey/varki in greased baking tray and place it in preheated oven and bake at 190 degree for 25 minutes- Now enjoy the varkey/ varki with cup of hot tea
Equipment
- Oven
Ingredients
- 1 cup Maida
- 1/2 tsp Yeast
- 4 tbsp Sugar
- 1/2 cup Butter
- 1 tbsp Oil
- 1 pinch Salt
- as required Water
Instructions
To activate the yeast
- In a bowl take 1/4 cup warm water and add 1 tbsp sugar and mix and add 1/2 tsp yeast and mix and leave it for 10 minutes
- Now the yeast has been activated
To make Varkey
- In large mixing bowl take 1 cup Maida/all purpose flour and add 2 tbsp sugar, salt and 1 tbsp oil and add the yeast mixture
- Now slowly mix all together add water if required
- Now remove from bowl to workspace and knead it for 5 minutes
- Now rest the dough for 2 hours or till it doubles in its size
- Now knead once again
- Divide the dough in to two equals and dust some flour and roll the dough using rolling pin
- Roll it as thin as possible
- Spread 2 tbsp of butter all over and sprinkle sugar on top
- Now dust some four on top
- Now fold the dough
- Fold it on all the sides to form a square
- Again roll it to thin and spread butter and dust flour and cover it again and roll it
- Repeat the rolling process for 3 times so totally 4 times you should roll it and cover it (each time apply generous amount of butter and dust with flour
- Now roll the square to 1 inch thickness like i have shown in the picture
- For square varkey/varki just cut it into squares
- You should be able to see the thin layers in the square
- For Regular round varkey/ varki just take small ball sized dough and roll it in your palm and slightly pull up
- Arrange the varkey/varki in greased baking tray and place it in preheated oven and bake at 190 degree for 25 minutes
- Bake till the varkey/ varki turns golden brown
- Now enjoy the varkey/ varki with cup of hot tea
Notes
Activate the yeast before adding it in dough
You can aslo use Vanaspathi/oil/ghee in place of butter
Butter or ghee should be in room temperature
Dough should be soft and smooth