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Crispy, flaky square pastries filled with a savory spiced minced mutton filling. A beloved Hyderabadi appetizer, perfect for parties or as a special snack, often served with a squeeze of lime and sliced onions.
For 6 servings
Prepare the Dough
Cook the Mutton Filling
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Crispy, flaky square pastries filled with a savory spiced minced mutton filling. A beloved Hyderabadi appetizer, perfect for parties or as a special snack, often served with a squeeze of lime and sliced onions.
This hyderabadi recipe takes 70 minutes to prepare and yields 6 servings. At 477.42 calories per serving with 12.61g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Assemble the Lukhmi
Fry the Lukhmi
Serve
Replace the mutton kheema with crumbled paneer, mashed potatoes, mixed vegetables, or soya granules for a delicious vegetarian version.
Substitute the minced mutton with minced chicken. The cooking time for the filling may be slightly shorter.
For a healthier alternative, arrange the assembled lukhmis on a baking sheet, brush with milk or a beaten egg, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and crisp. The texture will be less flaky and more like a baked pastry.
Mutton is a rich source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
The minced mutton provides heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and maintaining high energy levels.
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that can aid digestion and support the immune system.
Each piece of Hyderabadi Lukhmi contains approximately 180-220 calories, depending on its size and the amount of oil absorbed during frying. A standard serving of two pieces would be around 360-440 calories.
Hyderabadi Lukhmi is a deep-fried delicacy made with refined flour and red meat, making it high in calories, refined carbohydrates, and saturated fat. It is best enjoyed in moderation as an occasional indulgence rather than a regular part of a healthy diet.
Yes. The filling and dough can be prepared a day in advance and stored separately in airtight containers in the refrigerator. You can also assemble the lukhmis, place them on a tray without touching, freeze until solid, and then transfer them to a freezer-safe bag. They can be fried directly from frozen, which will require a few extra minutes of cooking time.
Sogginess is typically caused by two main issues: a wet filling or incorrect oil temperature. Ensure the mutton filling is cooked until completely dry before stuffing. Also, fry the lukhmis in medium-hot oil; if the oil is not hot enough, the pastry will absorb excess oil and become greasy.
While both are fried pastries, Lukhmi is traditionally square-shaped, has a flakier, more biscuit-like pastry, and is typically filled with minced meat (kheema). Samosas are usually triangular, have a sturdier, less flaky crust, and are most commonly filled with a spiced potato and pea mixture.