Egg Lukhmi
Crispy, flaky square pastries filled with a savory spiced egg mixture. This classic Hyderabadi snack is a perfect appetizer for parties or a delicious evening treat with a cup of chai.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the all-purpose flour, 0.5 tsp of salt, and melted ghee.
- c.Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
- d.Gradually add water, a little at a time, and knead to form a firm and smooth dough. It should not be soft.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Make the Egg Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- c.Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
- d.Stir in the turmeric powder, red chilli powder, and garam masala. Cook for 30 seconds until fragrant.
- e.Crack the eggs directly into the pan. Add 0.5 tsp of salt and immediately start scrambling. Break the eggs into small pieces and cook until they are just set but still moist.
- f.Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a separate bowl to cool down completely. This step is crucial to prevent soggy lukhmi.
- 3
Step 3
- a.Assemble the Lukhmi
- b.After the dough has rested, knead it lightly for a minute. Divide the dough into 16 equal-sized small balls.
- c.Take one ball, dust it lightly with flour, and roll it into a thin square of about 3x3 inches.
- d.Place approximately 1 tablespoon of the cooled egg filling in the center of the dough square.
- e.Lightly dab water along the edges of the square. Fold it over to form a rectangle or fold all four corners to the center to create a smaller square parcel.
- f.Press the edges firmly to seal the filling inside. Repeat this process for all the remaining dough balls and filling.
- 4
Step 4
- a.Deep Fry the Lukhmi
- b.Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil is ready when a small piece of dough dropped in sizzles and rises to the top gradually (around 175°C / 350°F).
- c.Carefully slide 3-4 assembled lukhmi into the hot oil, ensuring not to overcrowd the pan.
- d.Fry on medium-low heat for 4-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
- e.Once fried, remove them with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
- f.Serve the Egg Lukhmi hot with mint chutney or your favorite dipping sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the egg filling is completely cool before stuffing; a warm filling will make the pastry soggy and difficult to seal.
- 2The dough should be firm and well-rested. A soft dough will absorb too much oil, while a well-rested dough results in a flakier pastry.
- 3Seal the edges of the lukhmi very tightly using a little water to prevent the filling from leaking out during frying.
- 4Maintain a consistent medium heat while frying. If the oil is too hot, the lukhmi will brown quickly on the outside but remain uncooked inside.
- 5Fry in small batches to maintain the oil temperature and ensure even cooking.
Adapt it for your goals.
Meat Filling
Replace the scrambled egg with cooked and spiced mutton keema (minced meat) for the classic Mutton Lukhmi.
Vegetarian FillingVegetarian Filling
Use a filling of spiced mashed potatoes, peas, or crumbled paneer for a delicious vegetarian version.
Healthier VersionHealthier Version
For a lower-calorie option, assemble the lukhmi and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden brown. Brush with a little oil or ghee before baking for a better finish.
Why this is on our healthy list.
Rich in Protein
Eggs are a primary ingredient, providing high-quality protein essential for muscle building, tissue repair, and overall body function.
Provides Energy
The pastry is made from flour, a source of carbohydrates that your body converts into glucose, providing a quick and effective energy boost.
Contains Essential Minerals
Onions, ginger, and garlic in the filling contribute various vitamins and minerals, including Vitamin C, B6, and manganese, which support immune function and overall health.
Frequently asked questions
A serving of 4 pieces of Egg Lukhmi contains approximately 450-500 calories, primarily from the flour, eggs, and the oil absorbed during deep-frying.
