Egg Lukhmi with Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, 0.5 tsp of salt, and melted ghee.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a firm and smooth dough. It should not be soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Make the Egg Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chilli powder, and garam masala. Cook for 30 seconds until fragrant.
   • Crack the eggs directly into the pan. Add 0.5 tsp of salt and immediately start scrambling. Break the eggs into small pieces and cook until they are just set but still moist.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a separate bowl to cool down completely. This step is crucial to prevent soggy lukhmi.
3. 3

   Assemble the Lukhmi

   • After the dough has rested, knead it lightly for a minute. Divide the dough into 16 equal-sized small balls.
   • Take one ball, dust it lightly with flour, and roll it into a thin square of about 3x3 inches.
   • Place approximately 1 tablespoon of the cooled egg filling in the center of the dough square.
   • Lightly dab water along the edges of the square. Fold it over to form a rectangle or fold all four corners to the center to create a smaller square parcel.
   • Press the edges firmly to seal the filling inside. Repeat this process for all the remaining dough balls and filling.
4. 4

   Deep Fry the Lukhmi

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil is ready when a small piece of dough dropped in sizzles and rises to the top gradually (around 175°C / 350°F).
   • Carefully slide 3-4 assembled lukhmi into the hot oil, ensuring not to overcrowd the pan.
   • Fry on medium-low heat for 4-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
   • Once fried, remove them with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
   • Serve the Egg Lukhmi hot with mint chutney or your favorite dipping sauce.