Crispy, flaky square pastries filled with a savory spiced minced mutton filling. A beloved Hyderabadi appetizer, perfect for parties or as a special snack, often served with a squeeze of lime and sliced onions.
A classic Hyderabadi delicacy where tender minced mutton is slow-cooked with aromatic spices and yogurt, then infused with a smoky charcoal flavor. This rich and fragrant dish is perfect with naan or roti.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
About Hyderabadi Lukhmi, Dum ka Keema and Roomali Roti
Crispy Lukhmi & melt-in-mouth Dum ka Keema with Rumali Roti. A protein-packed, comfort food spread!
This hyderabadi dish is perfect for dinner. With 1358.19 calories and 44.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Curd (whisked)
2 tbsp Coriander Leaves (chopped)
1 tbsp Mint Leaves (chopped)
1 tbsp Lemon Juice
2 cup Oil (for deep frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, 0.75 tsp 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 stiff 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
Cook the Mutton Filling
Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the mutton kheema and increase the heat to high. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the meat changes color.
Reduce the heat to medium. Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and 0.5 tsp salt. Mix well and cook for 2 minutes.
Add the whisked curd and continue to cook, stirring frequently, until all the moisture has evaporated. The filling must be completely dry.
Turn off the heat and let the filling cool down slightly. Once cooled, stir in the chopped coriander leaves, mint leaves, and lemon juice. Set aside to cool completely.
3
Assemble the Lukhmi
Lightly knead the rested dough for a minute. Divide it into 12 equal-sized balls.
Take one ball and roll it out on a lightly floured surface into a thin square, approximately 4x4 inches.
Place about 1.5 tablespoons of the cooled mutton filling in the center of the dough square.
Lightly brush the edges of the square with water. Fold the square in half to form a smaller, sealed square parcel.
Press the edges firmly with your fingers or a fork to ensure it is completely sealed. Repeat for the remaining dough and filling.
4
Fry the Lukhmi
Heat the oil for deep frying in a kadai or deep pan over a medium flame. To test the oil, drop a tiny piece of dough; it should sizzle and rise steadily to the surface.
Carefully slide 3-4 lukhmis into the hot oil, ensuring not to overcrowd the pan.
Fry on a medium-low flame for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Remove the fried lukhmis with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5
Serve
Serve the Hyderabadi Lukhmi hot, accompanied by lemon wedges and thinly sliced onions.
551cal
24gprotein
12gcarbs
45gfat
Ingredients
500 g Mutton Keema (finely minced)
2 tbsp Raw Papaya Paste (acts as a tenderizer)
2 tbsp Ginger Garlic Paste
0.5 cup Curd (whisked until smooth)
1.5 tsp Red Chilli Powder (adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
4 tbsp Ghee
2 medium Onion (thinly sliced)
3 pcs Green Chillies (slit lengthwise)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (chopped)
2 tbsp Mint Leaves (chopped)
1 piece Charcoal (for smoking (dum))
Instructions
1
Marinate the Keema
In a large mixing bowl, combine the mutton keema, raw papaya paste, ginger garlic paste, whisked curd, red chilli powder, turmeric powder, garam masala, and salt.
Using your hands, mix thoroughly to ensure the keema is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or for up to 4 hours in the refrigerator for deeper flavor penetration.
2
Prepare the Birista (Fried Onions)
Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the thinly sliced onions and fry, stirring frequently, for about 10-12 minutes until they are uniformly golden brown and crisp.
Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a plate for garnishing. Leave the remaining onions and ghee in the pan.
3
Cook the Keema
Add the marinated keema and slit green chillies to the pan with the remaining fried onions.
Increase the heat to medium-high and cook for 7-8 minutes, breaking up any lumps with your spoon, until the keema changes color and the moisture from the curd has mostly evaporated.
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let it slow cook for 25-30 minutes. Stir every 5-7 minutes to prevent it from sticking to the bottom.
The keema is cooked when it is tender and you see a layer of ghee separating at the sides of the pan.
4
Infuse with Smoke (Dum)
Stir in the fresh lemon juice, half of the chopped coriander, and half of the chopped mint leaves into the cooked keema.
Create a small well in the center of the keema and place a small steel bowl or a piece of aluminum foil in it.
Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot.
Carefully place the hot charcoal into the steel bowl.
Immediately pour 1 tsp of ghee over the hot charcoal. As it begins to smoke profusely, quickly cover the pan with a tight-fitting lid to trap all the smoke.
Let the keema infuse with the smoke for 5-10 minutes. This is the 'dum' process.
5
Garnish and Serve
Carefully remove the lid, allowing the smoke to escape away from you. Remove the bowl with the charcoal and discard it.
Gently stir the keema.
Garnish with the reserved fried onions (birista), the remaining chopped coriander, and mint leaves.
