Lukhmi with Irani Chai

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, salt, and melted ghee.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a flaky pastry.
   • Gradually add water, a little at a time, and knead to form a firm and stiff dough. Avoid making the dough soft.
   • Knead the dough on a clean surface for 5-7 minutes until it is smooth and pliable. Cover 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 6-8 minutes until they turn golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the mutton kheema. Increase the heat to high and cook, breaking up any lumps with a spoon, until the meat changes color and all its moisture evaporates.
   • Reduce the heat to medium. Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook the spices for 1-2 minutes until fragrant.
   • Add the whisked curd and mix well. Continue to cook for 3-4 minutes until the oil begins to separate from the masala.
   • Cover the pan, lower the heat, and let the kheema simmer for 10-15 minutes until it is fully cooked, tender, and the filling is completely dry.
   • Turn off the heat. Stir in the chopped mint and coriander leaves. Transfer the filling to a plate and spread it out to cool down completely.
3. 3

   Assemble the Lukhmi

   • Once the dough has rested, knead it again for a minute.
   • Divide the dough into 12 equal-sized balls.
   • Take one ball and roll it out on a lightly floured surface into a thin square of about 3-4 inches. The pastry should be thin but not transparent.
   • Place about 1.5 tablespoons of the cooled kheema filling in the center of the square.
   • Apply a little water on the edges of the dough with your finger. Fold one half of the square over the other to form a smaller, sealed square parcel.
   • Gently press the edges to seal them firmly. You can use a fork to crimp the edges for a decorative pattern and a secure seal. Repeat for all the dough balls.
4. 4

   Fry the Lukhmi

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F).
   • To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily, the oil is ready.
   • Carefully slide 3-4 lukhmi into the hot oil, ensuring not to overcrowd the pan.
   • Fry on medium-low heat for 5-7 minutes, flipping them occasionally, until they are a deep golden brown and crispy on all sides.
   • Remove the fried lukhmi with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve hot with lemon wedges, sliced onions, and mint chutney.