Lukhmi

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LukhmiLukhmi: Lukhmi is a typical mince savoury or starter of the cuisine of Hyderabad, India. The snack’s authentic preparation includes stuffing with mutton-mince kheema. It is a non-vegetarian derivative of the samosa although, unlike the latter, the lukhmi is shaped into a flat square patty. Kheemey-ki-Lukhmi is still served as a starter in the authentic Hyderabadi weddings and other celebrations.

Ingredients (serves 8-10):

For Lukhmi:

  • 1 Kg all purpose flour (maida)
  • 250 gms margarine (dalda)
  • 1 tsp salt
  • 1 cup milk
  • Water, as needed

For Filling:

  • 500 gms mutton kheema (minced meat)
  • 2 tsp ginger-garlic paste
  • 2 tsp salt
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 bunch each mint and coriander, finely chopped
  • 1 medium sized tomato, finely chopped
  • 1 medium onion, finely chopped
  • Juice of 1 lemon
  • 1 tsp oil
  • Oil, for deep frying

Method:

  • Mix thoroughly (rub it with your palms) dalda with all purpose flour properly, in a bowl, for at least 20 minutes
  • Add in the salt and milk.
  • Make a medium consistency dough, adding water if required.
  • The dough shouldn’t be very soft neither should it be hard.
  • Cover the dough with a wet cloth and rest it for 20 minutes.
  • Keep aside.
  • Wash and drain your minced meat.
  • Add the minced meat with ginger-garlic paste, salt, red chilli powder and lemon juice.
  • Marinate the minced meat for 2 hours (or preferably overnight).
  • Heat a heavy based non-stick pan on medium heat.
  • Add in the marinated minced meat, chopped onion, tomato, coriander and mint.
  • Cook the minced meat, without adding any oil.
  • The minced meat will get cooked in the water released from the onions and tomato.
  • Cook till the water dries up and the meat starts sticking to the pan’s base.
  • Just before turning off the heat add 1 tsp oil and the garam masala powder.
  • Saute’ for 2 -3 minutes and your kheema filling is ready.
  • Scoop the kheema out in a bowl and let it cool to the room temperature
  • Keep aside.
  • Make around 20 equal size balls from the rested dough.
  • Roll out the dough balls to 2-3 mm thickness.
  • Cut out the rolled out dough into 4 inch by 2 inch rectangles.
  • Fill in dough rectangle with 1 teaspoon kheema and seal it, by folding it over, to make a 2 inch by 2 inch square.
  • Make sure you seal the corners properly, if the corners are not properly sealed the dough will open up whilst deep frying.
  • Make the kheema filled dough squares using all the dough and kheema.
  • Keep aside.
  • Heat the oil, in a deep bottomed pan, on medium heat.
  • Deep fry the kheema filled dough squares on medium heat, till golden brown.
  • Lukhmi is ready to be served.
  • Serve the hot lukhmi with mint chutney and onion.

If you have any queries regarding the Lukhmi recipe, please leave a comment.

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Lukhmi
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