Hyderabadi Luqmi

Instructions

1. 1

   Prepare the Dough

   • In a large bowl, combine the maida, ghee, and 0.5 tsp of salt.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is key to a flaky pastry.
   • Gradually add water, a little at a time, and knead to form a firm, smooth dough. It should be stiffer than chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Kheema Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the mutton mince and cook on high heat, breaking up any lumps with a spoon, until the mince changes color.
   • Stir in the turmeric powder, red chili powder, and 0.75 tsp of salt. Mix well.
   • Reduce the heat to low, cover the pan, and cook for 15-20 minutes, stirring occasionally, until the mutton is tender and the mixture is completely dry. Any moisture will make the luqmi soggy.
   • Turn off the heat. Stir in the garam masala, chopped coriander leaves, and lemon juice. Let the filling cool down completely before use.
3. 3

   Assemble the Luqmi

   • Knead the rested dough for another minute. Divide it into 4-5 equal-sized balls.
   • Take one ball and roll it out on a lightly floured surface into a very thin, large circle or rectangle.
   • Using a knife or pizza cutter, trim the edges to form a large rectangle, then cut it into smaller squares of about 2x2 inches.
   • Place about 1 teaspoon of the cooled kheema filling in the center of a square.
   • Apply a little water along the edges of the square with your fingertip.
   • Fold the square in half to form a small rectangle, pressing the edges firmly to seal the filling inside. You can use a fork to crimp the edges for a decorative and secure seal.
4. 4

   Fry the Luqmi

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • To test the temperature, drop a tiny piece of dough into the oil. It should sizzle and rise to the top steadily.
   • Carefully slide 4-5 luqmis into the hot oil, ensuring not to overcrowd the pan.
   • Fry on medium-low heat for 4-6 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
   • Remove the fried luqmis with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Hyderabadi Luqmi hot and crispy as an appetizer or snack, often accompanied by a mint chutney or a simple salad of onions and lemon.