Kheema Lukmi with Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, and melted ghee.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky pastry.
   • Gradually add water, a little at a time, and knead to form a firm, smooth dough. Do not make it too soft.
   • 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 vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 7-8 minutes until they turn golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Increase the heat to high, add the mutton mince, and cook, breaking up any lumps with a spoon. Continue cooking for 8-10 minutes until the mince changes color and all its moisture has evaporated.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and 0.75 tsp salt. Mix well and cook for 2 minutes.
   • Add the whisked curd and cook for 5-7 minutes, stirring continuously, until the oil begins to separate from the masala.
   • Stir in the garam masala, chopped coriander, and mint leaves. Cook for one more minute.
   • Turn off the heat, stir in the lemon juice, and transfer the filling to a plate to cool down completely.
3. 3

   Assemble the Lukmis

   • After resting, knead the dough again for a minute until smooth.
   • Divide the dough into 16 equal-sized small balls.
   • Take one ball, dust it lightly with flour, and roll it out into a very thin 3-4 inch square or rectangle.
   • Place about 1 tablespoon of the completely cooled kheema filling on one half of the rolled dough.
   • Apply a little water along the edges of the dough with your fingertip.
   • Fold the other half over the filling to create a smaller rectangle. Press the edges firmly to seal.
   • For a secure seal and decorative look, you can crimp the edges with a fork. Repeat for all the dough balls.
4. 4

   Fry the Lukmis

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 170°C or 340°F).
   • To test the oil, drop a tiny piece of dough; it should sizzle and rise to the surface steadily.
   • Carefully slide 3-4 lukmis into the hot oil, avoiding overcrowding the pan.
   • Fry on low to medium heat for 4-5 minutes, turning occasionally, until they are golden brown and crisp on both sides.
   • Remove the fried lukmis with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Kheema Lukmi hot with mint chutney, tamarind chutney, or a simple squeeze of lemon.