Veg Lukhmi with Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, carom seeds, and 0.5 tsp of salt.
   • Add the melted ghee and use your fingertips to rub it 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 and stiff dough. It should be tighter than a chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Vegetable Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Once hot, add the cumin seeds and allow them to splutter.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
   • Stir in the ginger-garlic paste and green chilies. Cook for about a minute until the raw aroma disappears.
   • Add the finely minced mixed vegetables and 0.75 tsp of salt. Mix well, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
   • Uncover and add the spice powders: turmeric, red chili, coriander, garam masala, and dry mango powder. Sauté for 2 minutes to cook the spices.
   • Turn off the heat, stir in the chopped cilantro, and transfer the filling to a plate to cool down completely.
3. 3

   Assemble the Lukhmi

   • After resting, knead the dough for another minute. Divide it into 12 equal-sized balls.
   • Take one ball and roll it out on a lightly floured surface into a very thin sheet, aiming for a 4x4 inch square. Trim the edges with a knife for a neat shape.
   • Place about 1.5 tablespoons of the cooled vegetable filling in the center of the dough sheet.
   • Lightly apply water along the four edges of the square using your fingertip.
   • Fold one half of the square over the other to form a smaller rectangle, gently pressing down to remove any air pockets. Press the edges firmly to seal completely. For a decorative and secure seal, you can crimp the edges with a fork.
4. 4

   Fry the Lukhmi

   • Heat the oil for deep frying in a kadai or deep pan over a medium flame. To test the oil's temperature, drop a small piece of dough into it; it should sizzle and rise to the surface steadily.
   • Carefully slide 3-4 assembled lukhmis into the hot oil, ensuring not to overcrowd the pan.
   • Fry on a low to medium heat for 6-8 minutes, turning them over occasionally, until they are an even golden brown and perfectly crisp on both sides.
   • Once fried, use a slotted spoon to remove the lukhmis and place them on a plate lined with paper towels to drain any excess oil.
5. 5

   Serve

   • Serve the Veg Lukhmi hot with mint chutney, tamarind chutney, or tomato ketchup for the best experience.