Hyderabadi Lukhmi

Name: Hyderabadi Lukhmi
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: hyderabadi
Ingredients: 250 g all-purpose flour (for the pastry dough); 2 tbsp ghee (for mixing into the dough); 0.5 tsp salt (divided); 120 ml water (or as needed for a firm dough); 1 tbsp oil (for cooking the filling); 300 g ground mutton (with a little fat for flavor); 1 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice

RATING

4.3/5(55)

TASTE SCORE

8/10

A beloved Hyderabadi snack with a crisp maida shell and a warmly spiced minced meat filling. These square pastries are shallow fried until golden and make a satisfying starter with chai or a festive spread.

PREP

35m

COOK

35m

SERVES

1 PIECE

278 cal

SERVINGS

METHOD · 7 STEPS

knead · ~20 min
Knead the dough.
1.Add all-purpose flour, ghee and half of the salt to a bowl.
2.Rub the ghee into the flour until the mixture looks sandy.
3.Add water little by little and knead into a firm, smooth dough.
4.Cover and let it rest while you make the filling.
TIPA firm dough gives lukhmi its flaky, crisp shell and helps it hold the square shape.
saute · ~18 min
Cook the mutton filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until soft and light golden, about 5 minutes.
3.Add ginger-garlic paste and green chili; cook for 1 minute.
4.Add ground mutton and break it up well with a spoon.
5.Add the remaining salt, red chili powder, turmeric powder, coriander powder, cumin powder and garam masala.
6.Cook until the mutton is browned and dry with no extra moisture left in the pan, about 10 to 12 minutes.
TIPKeep the filling fairly dry or the pastry will soften and may open while frying.
mix · ~15 min
Finish and cool the filling.
Take the pan off the heat and mix in coriander leaves and lemon juice. Let the filling cool completely before shaping.
prep · ~15 min
Divide and roll the dough.
1.Divide the dough into 8 equal portions.
2.Roll each portion into a small oval or rectangle, about 1 to 2 mm thick.
3.Trim the edges if needed to make neat pieces for folding.
assemble · ~15 min
Shape the lukhmi.
1.Place a spoonful of cooled mutton filling in the center of each rolled dough piece.
2.Fold over to make a square or rectangle.
3.Press the edges firmly to seal, using a little water on the edges if needed.
4.Keep the shaped pieces covered with a cloth so they do not dry out.
TIPDo not overfill; a modest amount of filling makes sealing easier and keeps the pastry crisp.
fry · ~20 min
Shallow fry the lukhmi.
1.Heat oil for frying in a wide pan over medium-low heat.
2.Slide in a few lukhmi at a time without crowding the pan.
3.Fry slowly, turning as needed, until both sides are evenly golden and crisp, about 4 to 5 minutes per batch.
4.Lift out and drain well.
TIPUse medium-low heat so the pastry cooks through and blisters gently without 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
Cook the keema until absolutely dry; any steam or liquid left in the filling can make the shell split while frying.
2
Let the mutton mixture cool fully before shaping, or the warm filling will soften the dough and loosen the seal.
3
Roll the dough thin but even; thick patches stay chewy while very thin corners can crack in the oil.
4
Seal the edges firmly and press out trapped air so the square lukhmi do not puff open in the pan.
5
Fry on medium-low heat only; this gives the maida-ghee dough time to turn crisp and layered before deep color develops.
6
Keep shaped lukhmi covered with a cloth while frying batches so the surface does not dry and crack.
7
If making ahead, shape and refrigerate the lukhmi on a tray, then fry straight from chilled for easier handling.

RECIPE VARIATIONS

Adapt it for your goals.

baked

Baked

Brush the shaped lukhmi lightly with oil or ghee and bake until golden for a lighter version with less frying.

chicken

Chicken

Use minced chicken instead of mutton for a milder, quicker-cooking filling that still carries the same spice profile.

spicier

Spicier

Add extra green chili and a little more red chili powder if you want a sharper heat for chai-time snacking.

vegetarian

Vegetarian

Replace the keema with a dry spiced mix of mashed potato and peas for a samosa-like filling in the classic square shape.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Filling

Ground mutton adds satisfying protein, making these pastries more filling than a plain flour-based snack.

✓

Aromatic Spice Support

Ginger, garlic, cumin, coriander, and turmeric bring flavor depth along with traditional spice ingredients used in balanced savory cooking.

✓

Fresh Herb and Citrus Lift

Coriander leaves and lemon juice brighten the rich meat filling and add freshness to an otherwise hearty snack.

QUESTIONS?

Frequently asked questions

Usually the filling was too moist, the pieces were overfilled, or the edges were not sealed tightly enough. Keep the keema dry and press the seams firmly.