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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
Prepare the Dough
Make the Egg Filling
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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.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 380.54 calories per serving with 11.77g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Lukhmi
Deep Fry the Lukhmi
Replace the scrambled egg with cooked and spiced mutton keema (minced meat) for the classic Mutton Lukhmi.
Use a filling of spiced mashed potatoes, peas, or crumbled paneer for a delicious vegetarian 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.
Eggs are a primary ingredient, providing high-quality protein essential for muscle building, tissue repair, and overall body function.
The pastry is made from flour, a source of carbohydrates that your body converts into glucose, providing a quick and effective energy boost.
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.
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.
Egg Lukhmi is a deep-fried snack and is considered an indulgent treat. While eggs provide good quality protein, the deep-frying process adds significant fat and calories. It is best enjoyed in moderation.
Yes, you can prepare the dough and the filling a day in advance and store them separately in airtight containers in the refrigerator. You can also assemble the lukhmi and keep them on a tray lined with parchment paper in the fridge for a few hours before frying.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, use an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes. Microwaving is not recommended as it will make them soggy.
This usually happens if the edges were not sealed properly. Ensure you press the edges firmly after applying a little water. Overfilling the pastry can also put pressure on the seams, causing them to burst.
You can, but the texture will be different. Lukhmi made with whole wheat flour (atta) will be denser and less flaky than the traditional version made with all-purpose flour (maida). You may also need to adjust the amount of water for the dough.