Egg Lukhmi

Name: Egg Lukhmi
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: hyderabadi
Ingredients: 2 cup all-purpose flour (for the pastry); 2 tbsp oil (for the dough); 0.5 tsp salt (divided); 0.75 cup water (for kneading, add as needed); 5 pcs egg (4 hard-boiled for filling, 1 for sealing); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(38)

TASTE SCORE

8/10

A Hyderabadi tea-time snack made with crisp maida pastry and a warmly spiced egg filling. These small, square pockets are flaky outside, soft inside, and especially good with chai or a simple mint chutney.

PREP

30m

COOK

25m

SERVES

1 PIECE

197 cal

SERVINGS

METHOD · 8 STEPS

boil · ~12 min
Boil the eggs.
Place 4 eggs in a saucepan, cover with water, and bring to a boil. Cook until hard-boiled, cool, peel, and chop them finely.
TIPCool the eggs fully before chopping so the filling stays dry and easy to shape.
knead · ~7 min
Knead the pastry dough.
Mix the all-purpose flour, 2 tbsp oil, and half of the salt in a bowl. Add water little by little and knead into a firm, smooth dough.
rest · ~20 min
Rest the dough.
Cover the dough and let it rest for 20 minutes so it rolls out easily without shrinking.
saute · ~8 min
Make the egg filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and green chili, then cook until the onion softens and turns lightly golden, 4 to 5 minutes.
3.Add ginger-garlic paste and cook for 1 minute.
4.Add turmeric powder, red chili powder, garam masala, and the remaining salt.
5.Add the chopped boiled eggs and mix gently for 1 to 2 minutes.
6.Turn off the heat, then mix in coriander leaves and lemon juice.
TIPKeep the filling fairly dry or the pastry can soften and open while frying.
prep · ~2 min
Divide the dough and prepare the seal.
Beat the remaining egg in a small bowl for sealing. Divide the rested dough into 4 equal portions.
assemble · ~15 min
Shape the lukhmi.
1.Roll one dough portion into a thin rectangle.
2.Cut it into 2 equal rectangles.
3.Place a small portion of egg filling in the center of each rectangle.
4.Brush the edges with beaten egg.
5.Fold into neat squares or rectangles and press the edges well to seal.
6.Repeat with the remaining dough and filling to make 8 pieces.
TIPPress the edges firmly with your fingers or a fork so the filling stays inside during frying.
fry · ~12 min
Fry the lukhmi.
1.Heat the oil for deep frying in a kadai over medium heat.
2.Slide in 2 to 3 lukhmi at a time without crowding the pan.
3.Fry until crisp and golden on both sides, turning as needed, 3 to 4 minutes per batch.
4.Remove and drain well.
TIPUse medium heat so the pastry cooks through and turns flaky instead of browning too fast.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the boiled eggs quite fine so the filling packs neatly and does not tear the pastry.
2
Keep the dough firmer than chapati dough; a soft dough makes the lukhmi absorb more oil.
3
Let the egg filling cool fully before stuffing, or steam will soften the pastry from inside.
4
Do not overfill the rectangles; a modest spoonful seals better and fries without bursting.
5
Seal the edges twice—first with your fingers, then with a fork—for cleaner, tighter squares.
6
Fry on medium heat only; if the oil is too hot, the outside colors before the maida layers turn crisp.
7
You can shape the lukhmi ahead and refrigerate them in a single layer for a few hours before frying.